Confectioner's Badge 1 & 2

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Clauses 1 & 2 of the Guide Confectioner Badge - making icing/ decorating cake/ biscuit


Per group (approx 6-10)
Buttercream icing: 50g butter, 100g icing sugar. Colour/flavour as needed
Glace icing: 100g icing sugar, 1 tblsp warm water, colour as needed
Royal icing: 1kg icing sugar, 5 medium egg whites, 2 x 5ml spoon glycerine
1 sponge cake, 10 smaller cupcakes, 10 plain biscuits
Electric beaters, mixing bowls, scales, spoons, paper plates, icing syringe/bag
Other decorative features if required (e.g. sprinkles)


Make each type of icing with girls, then allow them to choose which one to decorate each item with. Most appropriate is the large cake with royal icing, cupcakes with buttercream, biscuits with glace icing.
Buttercream:beat butter, and gradually add sugar. Add flavour/colour.
Glace: Gradually add water to icing sugar, stirring until smooth. Icing should be thick enough to coat the back of a spoon. Add flavour/colour.
Royal Icing: Lightly beat egg whites with glycerine. Add half the icing sugar and beat well. Add remainder of sugar gradually, stirring well until stiff enough to stand in peaks in the bowl.


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