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June 24, 2018

I have always been a bit of a mixed media artist.  Even back in high school art. I love to mix things together for texture and colour.  So I didn’t see why cookie decorating (or any sweet medium really) needed to be any different.

I often switch between royal icing, glaze and fondant depending on the finish I want, what the customer has requested or how things go together.  There have been times I have used all 3 - on the same cookie!

There have been times where TIME is the determining factor.  Those last minute orders that are needed in 2 days(in reality 33 hours away), packaged in cello bags - glaze definitely isn’t an options, royal icing would be pushing it, so fondant it is - just to be safe.

I have done similar designs in different mediums too. The results are different.  Why choose one over the other? Well, which one goes with the rest of the event? What suits your clients personality? You don’t have to totally redesign something to make it unique and personal - little changes...

June 17, 2018

The first few times I tried royal icing I failed miserably! I was determined to get it right, so I did a lot of research.  Watched endless videos, read blogs and experimented. Finally I got the consistency right and everything else fell into place.  I wish someone had told me that consistency is the key right from the start.

There are so many different techniques you can use with royal icing but if you dont have the right consistency they wont be right.


Whatever method you are using, (outline and flood consistencies, one consistency for everything, dipping) always start with the same base recipe, mix well (don’t over mix) and then colour and thin from there.  There is a chemical reaction that needs to happen in the right proportions before all the alterations can be made.

There are loads of videos about what each consistency should look like.


You want to get the surface dry sooner rather than later.  This allows you to keep decorating, add another layer, prevents co...

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Queensland 4300