This type of gorgeous, ornate and intricately piped cake has always fascinated me. Who began piping royal icing in this style? How is it done?
Toba Garrett, author of The Well-Decorated Cake, briefly explains the origins in the following excerpt of her book (p. 66):
In the 1890’s to 1920’s, overpiping cake decorating techniques became popular. The raised, three-dimensional decoration created cakes that resembled large Victorian vases and sculpted works of art, made famous by its best known practitioner, Joseph A. Lambeth, father of cake decorating.
Lambeth created a book on the art of cake decorating including exquisite overpiped designs, runouts, stringwork and so much more. The book includes step-by-step photographed instructions for piping wonderful embellished borders, flowers and figures.
The original book, the Lambeth method of cake decoration and practical pastries, published in 1934, is quite extensive as it goes through multitudes of beautiful, different piping designs, but is also expensive. Sigh. It can be found for approximately $200 – $700, depending on the binding, edition and condition.*
Toba Garrett has a small section in her book, The Well-Decorated Cake, dedicated to describing a few key piping designs, which are beautifully illustrated and explained well.
I learn best with hands-on instruction though, so was so happy to meet Wendy Kromer at the Bonnie Gordon School in Toronto, where Wendy came to guest teach three classes; two on the Lambeth Method Piping Skills, and one on Designing with Meringue. Besides being the author of Martha Stewart’s Wedding Cakes and one of the main producers of Martha’s cakes in her magazines etc., Wendy is a lovely person and excellent teacher. I took both the Lambeth and the Meringue class and learned so much.
In Wendy’s Lambeth Method Piping Class, we learned how to pipe various delicate or intricate Lambeth designs with royal icing. Here are a few of the first examples done on cake styrofoams:
Love these royal icing loops:
It’s really amazing, what can be done with royal icing. It can be time-consuming but the results are beautiful and gratifying. I’m definitely looking forward to playing around with some of these designs on some cakes or cupcakes.
*
In the second class, Designing with Meringue, we learned how to make delicious and pretty meringue decorations. I hadn’t really appreciated the taste and versatility of meringue until I took this class.
Meringue decrations can be eaten not just looked at, are relatively inexpensive to make and can be served to gluten-free clients!
One way of using meringue is to create these whimsical yet elegant ‘panels’ which will adhere to the sides of a square cake. Here are some panels before being baked (pencil marks are on the underside of the parchment paper):
And after baking:
Here’s one of Wendy’s completed meringue panel cakes which you can be found on Martha Stewart’s site:
I’d also never tried brown sugar meringue. It’s so yummy; my mouth is seriously watering at the thought of it. In my humble opinion, it’s not as pretty as white meringue (or lightly colored meringue), but would be perfect for a neutral palette or rustic look.
Examples of the brown sugar meringue are on the bottom tier of my cake styrofoam pictured below:
This meringue flower was made by one of Bonnie Gordon’s talented instructors, Isabelle Loiacono.
I think these would be adorable on top of cupcakes! Martha Stewart’s website has some gorgeous pics of cakes made with meringue flowers. Here’s one example:
As Wendy flew up from the States to guest teach, she is not regularly scheduled at Bonnie’s school, but she is offering her own classes through her own bakery, at Wendy Kromer Specialty Confections.
If you’re in the Toronto area or would like to come visit (I’ve met people from all over the world at her school!), the Bonnie Gordon School has a unique and exceptional professional program, and so many fun part-time classes such as The Art of Sugar Blossoms, Figure Modelling, Haute Couture Cakes, Painting on Cakes and more!
{Photos from http://www.bonniegordoncakes.com/pages/classes/8speciality.htm}
If you’re interested in learning how to pipe Lambeth-style, Bonnie’s school also offers a class on the Lambeth Method, taught by the talented Isabelle Loiacono. For more info., click here.
Happy decorating!
xo,
Marian
Gail says
Oh Marian, I have heart palpitations from this post. Magnificent!!!!!!!!!!!!!!
And, brown sugar meringue rocks!! I love it! Congratulations on a beautiful post.
Jenny says
Mmm, brown sugar meringue sounds delicious!! Must try it! Love all these beautiful cakes, and I’d love to learn more. The more I learn about the cake decorating world, the more I find there is to learn!
Paula says
Such a wonderful informative post. I’m in awe of the decorating skills of Wendy Kromer and can only imagine the delight you must have experienced receiving some hands-on instruction from her.
Sue says
INCREDIBLE!!! Thanks for sharing!
Michelle says
This was an amazing post. The experience must have just been mind bending.
I’ve never heard of brown sugar merengue before! Now I’m going to have to do some recipe searching and try it out.
Candace says
Wow!!! That is truly amazing! I so wish that I could take in that class! If only schedules and finances would comply.
Tiffiny Felix says
What a wonderful, exciting experience! *:)*
astheroshe says
WOW! just wow…
Kaci says
I have had the pleasure of meeting Wendy when I took her cookie decorating class. She just started offering the Lambeth class. I have seriously been considering it. She is an amazing lady who was surprisingly gracious and down to earth. We are so glad to have her in our area!
Maria says
wow…. Marian this post is amazing. So great of you to share and teach it to us.
ML
marian says
Thanks so much for all your comments! It WAS a wonderful experience to be taught by Wendy. And Jenny, I find the same thing; the more I learn the more I find there is to know – it’s so exciting to have a hobby where the learning never ends!
Welzen says
INCREDIBLE!!!
Tanya @ Save the Date for Cupcakes says
Meringue is so easy and so delicious! I love it. Firt time I worked with it I ate 5! They get better with time! Like cotton candy in a cookie form;)
Lyns says
Absolutely fabulous work. It is worth the time and effort to learn the skill of sugar art. Amazing things can truly happen with all mediums in this art genre. I have completely enjoyed this blogged post Thank you Lyns
Rowaida Flayhan says
Absolutely amazing post Marian!
Regards
Bea @ CancunCookies says
How fortunate you are, Marian! I can’t wait to see the incredible designs you’ll make… love this post…
bridget {bake at 350} says
Wow…that’s amazing! Thank you for sharing a little bit of it with us! 🙂
CakeStory says
Exquisite! Thank you so much for sharing this. It’s nice to see this “old-school” ornate style that requires so much skill and talent when todays’ cakes seem to all be covered in nothing but fondant.
Jess says
I’ve always wondered how to ice cakes like that. It’s so beautiful. It sort of reminds me of Cake Boss’s “old school” pipping. Although, I’ve got to say, after watching his new reality show “The Next Greatest Baker” I’m not too thoroughly impressed with Buddy as a person. Sort of made me sad. Anyway, thanks for sharing!!
Mimi says
Hello Marian!! Do you have a meringue recipe? i want to try at home. Thank you!! xx
Dyskalkulie says
WOW. This really is amazing. I can’t stop looking at these pictures!