Biscuit Decorating Techniques
At Sugar Bay, our campers love it when we get food involved in our Arts and Crafts classes. One of our popular Arts & Crafts activities with food has to be biscuit decorating.
After getting our campers to bake their own biscuits, we get them to decorate them with royal icing. Their creativity really comes out to play when they indulge in this activity.
Tip: Ensure that your line icing is the same texture of toothpaste – slightly thick and gooey.
Line icing is basically an outline around a shape. People would use this technique if they are going to fill the inside of the outline with flood icing. You need to make sure that you create an outline that does not have any gaps. If there are any gaps, the flood icing will flow through and your biscuit will not look very attractive.
A piping bag with a narrow cut is the best item to create the line icing with. You will need to leave your line icing to dry for about 5 minutes before filling with the flood icing.
Technique 2 - Flooding Icing:
Tip: The flood icing is runnier than the line icing. Add a little water to your line icing mixture to get the consistency correct for flood icing.
Flooding icing is runnier than line icing and used to fill the inside of the outline you created by line icing. After preparing a runnier icing mixture, pour it into a clear plastic bottle with a narrow nozzle. You can begin by squeezing the icing very gently along the inside edges of the line icing until it fills the whole biscuit. You can also use a spoon to spread the flood icing inside the line icing if the design of the biscuit isn’t intricate.
Technique 3 – Drying the Icing:
Thereafter, you need to dry your biscuits in the oven at about 5 degrees Celsius for 30 minutes. The heat helps set the biscuits so they have that glossy and smooth effect on top.
Once you’ve mastered these two techniques, you’re free to add whatever decorations and designs you wish to add on your biscuits.
Like us on our Sugar Bay Facebook Page to stay updated on everything happening at camp.
After getting our campers to bake their own biscuits, we get them to decorate them with royal icing. Their creativity really comes out to play when they indulge in this activity.
Here are 3 very important techniques we taught our campers to use when icing biscuits:
Tip: Ensure that your line icing is the same texture of toothpaste – slightly thick and gooey.
Line icing is basically an outline around a shape. People would use this technique if they are going to fill the inside of the outline with flood icing. You need to make sure that you create an outline that does not have any gaps. If there are any gaps, the flood icing will flow through and your biscuit will not look very attractive.
A piping bag with a narrow cut is the best item to create the line icing with. You will need to leave your line icing to dry for about 5 minutes before filling with the flood icing.
Technique 2 - Flooding Icing:
Tip: The flood icing is runnier than the line icing. Add a little water to your line icing mixture to get the consistency correct for flood icing.
Flooding icing is runnier than line icing and used to fill the inside of the outline you created by line icing. After preparing a runnier icing mixture, pour it into a clear plastic bottle with a narrow nozzle. You can begin by squeezing the icing very gently along the inside edges of the line icing until it fills the whole biscuit. You can also use a spoon to spread the flood icing inside the line icing if the design of the biscuit isn’t intricate.
Technique 3 – Drying the Icing:
Thereafter, you need to dry your biscuits in the oven at about 5 degrees Celsius for 30 minutes. The heat helps set the biscuits so they have that glossy and smooth effect on top.Once you’ve mastered these two techniques, you’re free to add whatever decorations and designs you wish to add on your biscuits.
Like us on our Sugar Bay Facebook Page to stay updated on everything happening at camp.
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