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Royal Icing for Floral Cakes

This recipe is used in our Rose Petal Cake, Cherry Blossom Cake, and Violet Cassis Cake.

  • Yield: Makes 2 1/2 cups

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 1 pound confectioners' sugar
  • 5 tablespoons meringue powder
  • Scant 1/2 cup water


  1. Mix ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, mix 2 to 3 minutes more.

  2. Equally divide icing and place into 3 bowls; cover two with plastic wrap. Using the "rose" pink food coloring, tint the first bowl a pale pink that's just slightly darker than the rolled fondant; cover with plastic wrap and set aside. Tint the second bowl of icing with the "violet" food coloring, making it slightly darker than the pale purple fondant; cover and set aside. Tint the last bowl using the "rose" and "ivory" food coloring, making sure the color is slightly darker than the pale peach-pink tinted fondant.

Cook's Notes

Don't add all the water at first; test on parchment with the stencil to determine the best consistency. Always start by tinting a smaller amount of royal icing than needed. Once the color is achieved, tint the remaining royal icing needed to complete the project.

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