How to Make Calla Lilies From Royal Icing

Recreate the simple beauty of a calla lily on a cake.

Calla lilies add a touch of elegance to a cake. To make them from royal icing, you must mix in tylose powder into the icing to make it pliable for molding. This will let you work with it as you would modeling clay. Prepare several calla lilies a day before you need them as they must dry completely at room temperature before refrigerating for indefinite storage or placing on a cake. Get all of the ingredients you need for these edible flowers from a cake decorating supply store or from the Internet.

Things You'll Need

• 1 egg white
• 1 cup powdered sugar
• 2 tsp. tylose powder
• Yellow icing coloring gel
• Plastic wrap
• Rolling pin
• Heart-shaped cookie cutter
• Cooking spray
• Calla lily mold or parchment paper rolled and taped into a narrow cone
• Gumpaste glue
• Round cookie cutter
• Sharp knife

Instructions

1. Beat together the egg white and powdered sugar until thoroughly combined to make the royal icing.

2. Add the tylose powder and additional powdered sugar until the royal icing feels like modeling clay.

3. Separate 1/6 of the icing for coloring to make the center of the calla lily.

4. Knead yellow icing coloring gel into the separated icing until it becomes a pale yellow color. Cover this with plastic wrap and set aside.

5. Roll the remaining white icing into a flat round 1/16 inch thick.

6. Cut out heart shapes with the cookie cutter, one heart per lily.

7. Spray the outside of the lily mold or parchment cone with cooking spray. Wrap the heart shape around the outside tip of the cone with the point of the heart at the tip of the cone. Overlap the edges of the heart shape and dab the overlap with gumpaste glue to hold the edges together.

8. Set the lily to the side to dry.

9. Roll the yellow-colored icing into a 1/8-inch thick circle. Cut out a circle from the icing.

10. Cut the circle in half with a knife.

11. Roll half of the circle into a closed, round tube for the center of the flower. Set this to dry for 30 minutes.

12. Remove the calla lily from the mold. Dip the tip of the flower center in gumpaste glue, and press the glued portion into the center of the inside of the lily. Set the lily aside to dry overnight at room temperature or until hardened.

References

• Sugarcraft: Modeling Dough and Ingredients for Making Edible Products
• Wilton: Calla Lily
• Sugarcraft: Calla Lily