Under Eddy’s guidance
Eddy Spence MBE (Member of the Order of the British Empire) was a legendary British cake decorator, renowned for crafting and decorating cakes for the British royal family. Among his most iconic creations was the wedding cake for Prince Charles and Lady Diana in 1981. His career spanned decades, and he was involved in nearly every major royal celebration, including Queen Elizabeth II’s Silver and Golden Jubilees, Princess Margaret’s wedding, and even the Queen and Prince Philip’s 70th wedding anniversary cake in 2017.
I had the joy and honor of spending one workshop day learning from Eddy Spence himself. During that unforgettable day, he taught us how to work with royal icing, focusing on piping techniques and the importance of mastering the basic shapes. His approach was both precise and artistic, and he emphasized the importance of using a flexible, consistent icing mixture.
Born in Edinburgh, Eddy began his career at the age of 14 and quickly became known for his exceptional skill in royal icing. In 2000, he was awarded an MBE for his contributions to the art of cake decoration. He was affectionately called the “Master of Royal Icing,” and it was said he had royal icing running through his veins. When he passed away at the age of 91, his wife Tracy shared that he was buried with a piping bag in hand — ready to teach the angels how to pipe.
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Basic piping shapes taught by Eddy Spence: dot, oval, and teardrop — either stretched or curved. These fundamental forms are the building blocks for all decorative piping designs.
Once the desired shape is clear, the next step is to plan the sequence in which each basic form is piped. With thoughtful layering and technique, a stunning final result begins to take shape — and oh, what a beautiful outcome it can be.
Flexible Royal Icing Recipe for Precision Piping
One of the keys to successful decorative piping is working with a royal icing mixture that is both flexible and consistent. A well-balanced texture allows for smooth application and crisp details — especially when creating intricate designs.
To achieve this, I recommend using egg white powder (Amazon co-operation) instead of fresh egg whites. This ensures a uniform consistency, better control over the moisture content, and improved shelf life.
Basic Flexible Royal Icing Recipe
- 500 g powdered sugar (sifted)
- 30 g egg white powder
- 60–80 ml water (adjust for desired consistency)
- a few drops of lemon juice or white vinegar for added stability and to make Royal Icing more elastic.
Instructions:
- Mix the egg white powder with water until fully dissolved.
- Gradually add sifted powdered sugar while mixing on low speed.
- Increase speed and beat until the icing forms soft peaks.
- Adjust consistency with small amounts of water as needed.
This icing is ideal for piping the three fundamental shapes: dot, oval, and teardrop — either stretched or curved. These basic forms are the foundation for all decorative piping styles.
Once the desired shape is chosen, plan the sequence in which each element is piped. With thoughtful layering and technique, a stunning final result begins to emerge — and oh, what a beautiful outcome it can be.
