Royal Icing recipe

Ingredients

- 1 pound Confectioners Sugar
- 5 Tablespoons Meringue Powder
- 1/2 cup Water
- 1 teaspoons Vanilla Extract
- Pinch of salt

How to: flood a cookie with royal icing

Want to decorate your cookies? Flood your cookies with royal icing to make a great underbase. It also gives your cookie a sweet taste! 

How to: cover cupcakes with poured fondant

Ingredients
- White fondant
- Abricot jam
- Hot boiled water
- Cupcakes 
- Pastry brush
- Tea spoon
- Heatproof bowls
- Optional: food colors

Instruction

Step 1: Brush the cupcakes with a thin coat of hot abricot jam. 
Let it dry.

Step 2: Place the fondant in a heatproff bowl and heat it gently in the microway for approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty to dip the cupcake properly and if it is too thin it will look transparent on the cupcake. Give it a few tries and you will find the right consistency. You can use boiled water, a teaspoon at a time, to thin it down. If it gets too cold gently reheat it in the microway oven a few seconds.

Step 3:  Now take the cupcake and dip it upside down in the hot fondant. Carefully shake the excess fondant off. I like to dip my cupcakes so the fondant sticks to the paper cases. 






Step 4:  Set the cupcakes aside and let them dry. If you like you can give them a second coat when the first one is dry. 

Step 5: Attach your choosen or selfmade decoration on the cupcakes with dots of royal icing or some honey.

Note: Store the cupcakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also air thight containers can make the fondant melting.

Source: http://www.cakejournal.com