How to Make Candle Holders From Royal Cake Icing

Add some elegance to any party with edible candle holder cake toppers.

Decorate a cake with royal icing candle holders for an inexpensive embellishments that shows off your cake decorating skill. The royal icing decorations are made to resemble real fluted candle holders and can be made in any color you like, to coordinate with your color scheme. Make simple, sleek royal icing candle holders and fill them with fondant or gum paste candles, or be creative and embellish the candle holders with edible gemstones or luster dust.

Things You'll Need

• 1 1/2 cups confectioners’ sugar
• 1 1/2 tbsp. meringue powder
• Large mixing bowl
• 1/3 cup warm water
• Electric or hand mixer
• 1/2 tsp. vanilla extract (use lemon or almond extract for different flavoring)
• Wax paper
• Vegetable shortening
• Cornstarch
• Round cookie cutter -- 2-inch diameter
• Tablespoon
• Royal icing
• Pastry bag
• Icing tip #2 (small, round opening)
• Small candle holder
• Clear tape
• Knife

Instructions

Make the Royal Icing

1. Mix the confectioners’ sugar and meringue powder together in a large bowl.

2. Pour the water into the mixture, and mix on high speed for 1 minute.

3. Add the vanilla extract, and mix on high speed for an additional 4 minutes. The mixture will begin to form stiff peaks.

Make the Candle Holder Base

1. Place a piece of wax paper on your work surface, and spread a bit of vegetable shortening on the center of the paper. Sprinkle cornstarch over top of the shortening. Pick up the wax paper and tap off the excess cornstarch. This creates a non-stick surface to make the candle holder base.

2. Spread a bit of shortening on the inside of the round cookie cutter to grease the surface, and then sprinkle on cornstarch. Place the cookie cutter on top of the cornstarch on the wax paper.

3. Fill a tablespoon with royal icing, and pour it into the cookie cutter. The icing should completely cover the wax paper within the cookie cutter. Let the icing firm for 4 to 6 hours.

4. Fill the tablespoon with royal icing again, and pour it into the cookie cutter. Let the icing firm for 12 hours. Lift up the cookie cutter carefully.

5. Attach the icing tip to the pastry bag and pour a spoonful of icing into the bag. Squeeze the bag near the outer edge of the candle holder base. Make a single circle around the outer edge of the base, or make decorative squiggles or decals instead. Let the icing firm for at least 2 hours.

Make the Candle Holder Body

1. Wrap a piece of wax paper loosely around a candle holder. Secure the wax paper in place with a piece of tape. Tuck the top edge of the paper into the top of the candle holder, and tape it in place.

2. Dip the wax-paper-covered candle holder into the royal icing. Lift up the candle holder, and let the excess icing drip into the bowl. Wipe the icing off the base of the candle holder, and stand it on another piece of wax paper. Let the icing firm for 1 hour. Scrape off any excess icing collecting at the base of the candle holder, with a knife. Let the icing firm for 4 to 6 hours.

3. Dip the candle holder into the royal icing again. Lift it up and let the excess drip into the bowl. Wipe the icing from the base of the candle holder and stand it on the wax paper to firm for 1 hour. Scrape off any excess icing at the base, with the knife. Let the icing firm for 4 to 6 hours.

4. Repeat Step 3 of this section once or twice more, until your desired thickness is achieved. Let the icing firm for 24 hours.

5. Remove the tape from the wax paper at the top of the candle holder, and slide it off the bottom. The royal icing will slide off with the wax paper. Gently pull the royal icing candle holder off the wax paper.

6. Spread a little royal icing on the base of the candle holder, and press the body down on top of the icing. Hold for 2 minutes, and then allow the candle holder to firm for 4 to 6 hours.

Tips & Warnings

• Use a candle holder with a body that narrows from top to bottom. You will not be able to remove the royal icing from type that narrows from bottom to top.

• The royal icing recipe makes 1 1/2 cups of icing. This is enough icing to make four to six candle holders.

• Store the royal icing in an airtight container when not in use, to prevent it from hardening.

• You can work on the base and the body of the candle holder simultaneously, to speed up the total drying time.

• If you are using a thick royal icing, you can spread it onto the wax-paper-covered candle holder with a knife, instead of dipping the candle holder into the icing.

• The royal icing candle holders are delicate and should be handled carefully to avoid breaking. Make several at a time so there are backups, just in case.

References

• The Secrets of Baking: Simple Techniques for Sophisticated Desserts; Sherry Yard
• Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions; Janice Fryer and Valerie Peterson