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I am finding my royal icing is soft , and I am not sure if its from the heat of my hands , or the recipe ? I do know the peak is to stand up ! or is it better to use parchment bag , !

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working on a design, foe a cake

working on trying to create a design fir a cake eeerr

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Good Lord Gail - getting a bit technical here now!  Looks like a draughtsmen's table lol

I AM JUST TRYING TO MAKE IT , THE PERFECT SIZE , SINCE I CANT FIND TEMPLEATS FOR OVER LAY PIPING , SO FAR , I MADE UP 3 DESIGNS !  don't know which one I will be working with yet ,, but I think the one I just finised may be it !  

I don't know if I will ever get the strings down , but I think the barrels and the shells may come ok if I over lay another star tip on top ! ?

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Same with me Katy, I use egg white and icing sugar only. I make sure that all the utensils are free from oil, so I clean all my utensils with hot water then let it cool first before starting to work. I beat the egg white with a fork then when it's frothy I mix the icing sugar using a wooden spoon till I achieve the right consistency. Oil is the enemy of Royal icing so be sure it is oil-free. Please do not use a plastic bowl and plastic piping bag. 

Katy Nott said:

Gail, I don't know how you make your RI over there, but personally, all I use is egg white and icing sugar.  The ratios vary according to what type of consistency you want on your icing.  If you want it softer to make it edible (say you're covering a cake in it), then I add glycerine, which stops it going too hard.  But for hard piping work, then just the stiff peak consistency.  Start off adding a little icing sugar at a time and then beat it a lot, like Linda says.  If you get it too stiff, then you can add a little water.  I think I may have given you this link before, but it's quite helpful (and she also makes parchment piping bags!).

http://www.youtube.com/watch?v=CuizKmo9iec

thank you Katy & Maria, with all the help I am getting I know i'll get it to wprk thanks ;xx 

Try this recipe: 2 1/2 eggwhites and 4 cups sieved icing sugar. Whisk eggwhites with a fork until frothy. Add about a quarter   

ofthe sieved sugar an mix well with a wooden spatula or spoon. Add the remaining sugar gradually, lightly mixing after each addition. Continue lightly beating the mixture until soft peaks formed. Further beating will produce an icing of full peak consistency. Undermixed icing will be heavy, glossy and slightly creamy in color.


thank you Maria , I will try , do you do over lay piping with royal icing ? I am having a little prob-with the steadying  the lines! I cant seem to hold my bag with the other hand to steady it ! 
Maria Gemini said:

Try this recipe: 2 1/2 eggwhites and 4 cups sieved icing sugar. Whisk eggwhites with a fork until frothy. Add about a quarter   

ofthe sieved sugar an mix well with a wooden spatula or spoon. Add the remaining sugar gradually, lightly mixing after each addition. Continue lightly beating the mixture until soft peaks formed. Further beating will produce an icing of full peak consistency. Undermixed icing will be heavy, glossy and slightly creamy in color.

Sorry Gali I am not good at piping, but you can make some marks on the cake  to make straight lines or loops before piping your royal icing.

art deco cakes by galidink said:


thank you Maria , I will try , do you do over lay piping with royal icing ? I am having a little prob-with the steadying  the lines! I cant seem to hold my bag with the other hand to steady it ! 
Maria Gemini said:

Try this recipe: 2 1/2 eggwhites and 4 cups sieved icing sugar. Whisk eggwhites with a fork until frothy. Add about a quarter   

ofthe sieved sugar an mix well with a wooden spatula or spoon. Add the remaining sugar gradually, lightly mixing after each addition. Continue lightly beating the mixture until soft peaks formed. Further beating will produce an icing of full peak consistency. Undermixed icing will be heavy, glossy and slightly creamy in color.

Maria , I also am not good at piping , but I need to give this a try , I love the look !

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