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antillean cake suku pa dorna bolo royal icing recipe

Antillean decoration for cake

door Linda Terrizzi

Most birthday cakes on Aruba, Bonaire en Curaçao are decorated with royal icing. This is the most traditional way to provide a birthday cake with a beautiful decoration that also tastes good. This sweet cream is made with protein and hardens when left to dry. Start with a simple one bolo di manteka and finish it with this beautiful decoration!

Royal icing benefits

This has two advantages: the cake can take a beating and heat. It is of course always warm in the Antilles – which is why this is the most common way to decorate a cake. Some people also call this cream “suku pa dorna bolo” (sugar to decorate the cake).

2 recipes

You can make royal icing the traditional way. Then proteins are used. Note: the egg whites remain raw in this recipe. Now this is usually nothing to worry about, but if you still find it scary (or pregnant ladies eat with it), you can choose to make the icing with meringue powder. We give you two recipes in our article… you can choose yourself!

You can also make beautiful decorations from the royal icing (often even more beautiful and accurate than from buttercream). Because the sugar hardens after drying, there is less chance of breaking.

Are you looking for a soft cream to decorate your cakes with? Then view our recipe for butter cream!

Royal icing with proteins


  • 500 gr icing sugar
  • 3 (medium) proteins
  • 1 teaspoon of lemon juice
  • a cap of vanilla essence
  • * optional: liquid coloring or flavoring


Strain the powdered sugar.

Beat the egg whites until frothy, but not stiff.

Now add the lemon juice and vanilla essence, along with 100g of the sugar.

Beat it all again.

Add the remaining sugar, little by little, while you keep beating.

The result should be an airy mixture that is stiff enough to process with a piping bag.

Is your icing too stiff? Then add a (very!) Little bit of water.

Finally add if necessary pigment or extra essence, if you want a different color / taste.

You get the best result when you make the icing with an electric mixer.

Royal icing with meringue powder


  • 500 gr icing sugar
  • 3 tablespoons of meringue powder
  • 1 teaspoon of lemon juice
  • 1 cap of vanilla essence
  • 7-9 tablespoons of lukewarm water
  • * optional: liquid coloring and flavoring


Sift the powdered sugar and meringue powder into a bowl and mix well.

Now add the lemon juice and half of the water, until all the sugar is wet.

Now gradually add the rest of the water, until everything turns into a thick mixture. It may well be that not all water is used!

Beat the mixture with an electric mixer until fluffy. If all goes well, the result is stiff enough to process with a piping bag.

Is the mixture too thick? Then add some extra water.

Finally, add any additional coloring and flavoring of your choice.

Use the royal icing to decorate an entire cake, or to make small decorations:

antillean cake suku pa dorna bolo royal icing recipe


Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!

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