Royal Icing Tip
Hi there! I am trying to make a pagoda with royal icing. Is there a secret to make it stronger? The piping is done with a no. 1 nozzle but some just breaks to easily. What is the best size nozzle to use for this and also for trellis and bridge work? I would really like to do this right.
Replies to This Discussion
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Permalink Reply by Katy Nott on
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lol Maggie - you don't sound like a spoiled brat! You sound like someone who wants what she wants and there's no shame in that my dear
Magdalena Visser said:I am going to sound like a spoiled brat...the no. 2 is to wide and it looks to coarse, I want it dainty.
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Permalink Reply by art deco cakes by galidink on
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very pretty ! i love it ;x
Magdalena Visser said:Thank you Les, I will try it over pipe. I Don'r really need this, it's just that I had some left and thought I'll try to make the pagoda, I've had the picture for about 10 years. Only the roof survived and I made something small which I will be able to use somewhere. But I am sure we will all do some research on this topic. We are all winners and won't allow royal icing to get the better of us! ;o}
!
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Permalink Reply by Magdalena Visser on
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I bought the finer nozzles today, no's 00 & 0. I am going to try again by starting with the no. 1, over ice it with the no.0 and finish it off with the no.00. I think it will make it stronger and hopefully the end result will look dainty. Hold your thumbs, I'll keep you updated.
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Sounds like a great idea - looking forward to seeing the results!
Magdalena Visser said:I bought the finer nozzles today, no's 00 & 0. I am going to try again by starting with the no. 1, over ice it with the no.0 and finish it off with the no.00. I think it will make it stronger and hopefully the end result will look dainty. Hold your thumbs, I'll keep you updated.
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Permalink Reply by June Kowalczyk on
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We just did an evening with royal icing at my cake club this past Monday. Raw egg white & lemon juice makes the strongest RI, with a little gum arabic/tylose pwdr for strength. That is what 2 older seasoned decorators passed on to us. We made snowflakes out of royal. June, our leader, discovered if you made a "frame" out of gumpaste, and piped over it, the snowflakes were extremely sturdy. June had been practicing as she has a winter wedding cake for late Jan to be covered in snowflakes. :o)
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Thank you June. :o) I also found directions from an older CWB discussion on Google. You will remember this one
http://www.cakeswebake.com/forum/topics/can-anyone-share-to-me-a-ro... , because you played a big role in it. It gets clearer everyday, just exactly why I love this site! God bless you all!
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Yikes
Better be careful what I write eh Magddlena??? Words can come back and haunt me.... hee hee
But seriously, since I made this post, I learned from Timothy Jansen & Les Brown here on CWB 1st & then my cake club, that using lemon juice instead of water when making RI, it pipes smoother & without breakage.
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I TRYED MAKING IT WITH LEMON JUICE A FEW TIMES AND I FOUND IT IS BETTER ALSO ! add the karo and the cream of tarter ! it gets realy hard !
June Kowalczyk said:Yikes
Better be careful what I write eh Magddlena??? Words can come back and haunt me.... hee hee
But seriously, since I made this post, I learned from Timothy Jansen & Les Brown here on CWB 1st & then my cake club, that using lemon juice instead of water when making RI, it pipes smoother & without breakage.
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How much karo and cream of tartar do you add Gail?
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1/4 cream of tartar 1 teas of karo 2 tablespoons of lemon juice to 2 lb's of powder sugar , 5 egg whites add water if needed!
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Gonna write this recipe down..... thanks Gail... :o)
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