"The Sweetest Message Board on the Web"
aka THE PINK PALACE!
| Dolores' Private website | Online Catalog | Archives | Home

Re: Brushed Embroidery Look Advice

[ Follow Ups ] [ Post Followup ] [ WEDDING HELP ands IDEAS ] [ FAQ ]

Posted by DeniseNH on May 30, 2007 at 18:50:31:

In Reply to: Re: Brushed Embroidery Look Advice posted by Dolores on May 30, 2007 at 08:24:38:

Everything Dolores said is right-on. I took a class once in this and the instructor had us use a new panty hose foot (clipped off from the rest of the new hose) to strain the egg white in before mixing in the confectioners sugar. There are bits in the egg white that cause the little tips to clog. The other thing she warned is not to use a beater but use a fork and add the conf. sugar a little at a time. Using a mixer would beat too many air bubbles into the royal.

: The main thing I can tell you is to use very small tips. Try #0 tip...smaller than tip 1.

Also, you might want to make your royal icing for this using egg white, not meringue powder...so tips won't clog. For this I simply put egg white in a clean bowl and add some sifted conf. sugar - beat with a fork until it stands in peaks. Keep adding the sugar until it is the preferred consistancy. Don't make it very stiff at all so it flows from the tip better. You'll be surprised how easy this is. I also make 'curtains' this way.

There are books but I can't tell you which off-hand. You probably can find them on the website http://www.sugarcraft.com using keyword "brush embroidery".
Dolores

Follow Ups:

Post a Followup

Name    : 
E-Mail  : 
Subject : 

Comments:
: Everything Dolores said is right-on.  I took a class once in this and the instructor had us use a new panty hose foot (clipped off from the rest of the new hose) to strain the egg white in before mixing in the confectioners sugar.  There are bits in the egg white that cause the little tips to clog.  The other thing she warned is not to use a beater but use a fork and add the conf. sugar a little at a time.  Using a mixer would beat too many air bubbles into the royal.



: The main thing I can tell you is to use very small tips. Try #0 tip...smaller than tip 1. 

Also, you might want to make your royal icing for this using egg white, not meringue powder...so tips won't clog. For this I simply put egg white in a clean bowl and add some sifted conf. sugar - beat with a fork until it stands in peaks. Keep adding the sugar until it is the preferred consistancy. Don't make it very stiff at all so it flows from the tip better.  You'll be surprised how easy this is. I also make 'curtains' this way.

There are books but I can't tell you which off-hand. You probably can find them on the website http://www.sugarcraft.com using keyword "brush embroidery".
Dolores




Optional Link URL : 
Link Title        : 
Optional Image URL:

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

[ Follow Ups ] [ Post Followup ] [ WEDDING HELP ands IDEAS ] [ FAQ ]

Home / Email