my first attempt at royal iced oriental stringwork on a dummy cake
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thank you Les your awesome ;xx
Thank you so much for the lovely comments,
Gail this can really only be attempted on either a dummy cake or a rich fruit cake as the covering icing has to be very firm so that it doesn't mark as yep you guessed it you have to kkep turning the cake upside down to get the upright loops done.
my royal icing recipe is 1/2 ounce of merriwhite to 1 1/4 pounds of icing sugar mix very slowly dry in your mixer then slowly add 3 fluid onces of cold water continue to mix slowly and increase the mixer speed to full for a further 3 - 4 minutes. Leave to stand for about 1/2 hour covered in a tupperware box with the lid tightly closed. now the tricky bit take a spoonfull out and rub it down on a board to remove any air bubbles and then scoop a little into a piping bag with a No 1 PME nozzle and test on the edge of your countertop if the loop holds for 3-4 minutes then great you got it 1st time - if not stir in gently up to another 1/4 pound of icing sugar 1 desert spoon at a time and re-test. Its a bit hit and miss but taking the time over this bit really pays off as it will be different every time you make it. once you get the right consistency then make sure you keep the box really tightly covered and it should last a week or more but may need re-beating for a minute or 2 if allowed to stand for more than a day or 2. confusing ? I hope not just give me a shout if your still having trouble lol
hey!!! Les WHATS YOUR ROYAL ICING RECIPE ? , PLEASE ; X
Beautiful design, lovely work!
it looks really hard to do , also to get the royal recipe right ? do you need to do it upside down ?
Thank you Ladies its really addictive I wonder how many more rows I would have done if I hadn't run out of time lol
Just beautiful Les...... :o)
wow Les , beautiful work
Very nice start-love this effect!
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