ROYAL ICING CAGED CAKE

Comment

Comment by art deco cakes by galidink on July 9, 2014 at 7:39am

thank you all so much ..,,,,  ,June     ,,,, I tried a chocolate 1 also ! a few wks ago that , crumbled when i touched it !I guess I am not getting , the recipe's right ! the royal seemed to be to lite of a royal , I need a heavy  duty , royal , and a harder  chocolate !, so its time to look for a rock hard heavy recipe for my royal and a ( flexible > chocolate ,) !!but it was a pretty cage I think ! I will try again soon , I did take a picture of the cut cake , I will post ! again thank you all ,

Comment by Bonnie Willey on July 8, 2014 at 10:37pm

And Sandra, Gail is quite original in ALL her cakes!  Just luv looking at them!

Comment by Bonnie Willey on July 8, 2014 at 10:35pm

I saw that one June, and it does look doable.  But I still have not done anything like that yet.  Just the other day, I got up enough nerve to do cake pops & dip them in melted peanut butter wafers, like choc. I assume?

Comment by June Kowalczyk on July 8, 2014 at 8:25pm

Pretty Gail....too bad it broke.... :o( I have a video for a chocolate lace cage. You might want to give that a try....
How to Make Chocolate Lace Cake Wraps - YouTube
www.youtube.com/watch?v=L-RM7JyToew
Uploaded by Julia M Usher

Comment by Goreti on July 8, 2014 at 8:01pm

Aww darn it.  All that work!

Comment by art deco cakes by galidink on July 8, 2014 at 7:32pm

ALL OF IT BROKE , LOL !AD THANK YOU Goreti !

Comment by Goreti on July 8, 2014 at 6:03pm

Nice job Gail.  I looks lovely.  Can't tell that it broke.

Comment by Sandra Smiley on July 8, 2014 at 12:05pm

Ingredients

• 3 tablespoons Meringue Powder
  Easy-Add Meringue PowderAdd to shopping list Meringue Powder
• 4 cups (about 1 lb.) confectioners' sugar
• 6 tablespoons warm water

Makes

About 3 cups of icing.

• Instructions
• Reviews (107)
• Questions (77)

Instructions:

step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

This is the Wilton recipe I used for the snowflakes on my snow cake (shown on my site).  I used a # 3 tip and tried to be sure not to have any thin spots, but a few of them still broke.  I think the idea of making the cage in two or more sections may be the secret.  As discussed, we are masters of hiding booboos, and I can't see a single brake on your cage :o)  If I find a better Royal Icing recipe, I will pass it along.

Comment by art deco cakes by galidink on July 8, 2014 at 11:28am

Thank you Sandra I think I need a different recipe for my royal icing. Once the one part broke it started to fall apart. when you get a minute, let me know the royal icing recipe you use! , ; )

Comment by Sandra Smiley on July 8, 2014 at 11:20am

I think this turned out beautifully, Gail, especially for your first try.  I love the whole concept of this cake, so unusual but it all comes together for a great, unique look.  Congratulations on your first cage!  I will get up the nerve one of these days :o)

• ‹ Previous
• 1
• 2
• Next ›
• Page