help-royal icing daisies breaking !

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Permalink Reply by Jennifer Cintron on July 25, 2010 at 4:23pm

How are you peeling away the paper and how are you holding the daisies when you peel it away? Try holding the daisies up with the flower lifter and gently easing them off the paper with it?

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Permalink Reply by Deah on July 25, 2010 at 4:52pm

Daisies are prone to breakage because of the thin (skinny) icing near the center. Just not enough structure there to withstand much abuse. Gumpaste daisies are the same way.

Are you sure they are completely dry? If not, give them another day or so if you can. Also, attach a picture here so someone can help you troubleshoot. Maybe there's another way to pipe them to get more strength.

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Permalink Reply by jeri c on July 25, 2010 at 8:28pm

This will not help right now but I love the PME Daisy Plungers.
http://www.globalsugarart.com/product.php?id=21425&name=Daisy%2...

They are easy to use.. you can shape the petals and add a nice center too... and... they do not break. I use foil to form them and they pop right out of the foil very nicely. I also have some tiny daisy molds from first impressions and I love them too for the little ones.
http://www.globalsugarart.com/product.php?id=21452&name=Daisy%2...

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Permalink Reply by lisa ladao on July 26, 2010 at 2:27pm

Thanks to all for the replies-- I will try to upload picts- so you can see what I did:)

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Permalink Reply by Rach on July 26, 2010 at 3:19pm

maybe using a small palette knife to scrape the daisy from the paper and then lift....

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Permalink Reply by lisa ladao on July 29, 2010 at 6:15pm

Hello all--I so appreciate all of your ideas--I took the daisies to my wilton instructor-she tried to take them off and they broke--for some reason the batch of royal icing did not set hard--so the icing was still soft/weak

even a week later.. I am going to make another batch later and see if thats the problem:) As for the daisies that I have now--my daugher can enjoy them-she loves the taste:/

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Permalink Reply by Karen Marie on July 31, 2010 at 3:28am

what recipe are you using? Try using real egg whites instead of meringue powder....it will be much stronger....I have never had an issue with real egg whites but if it bothers you then use the pasteurized kind...but nothing beats fresh whites....

Royal Icing with fresh egg whites

3 oz (3) egg whites
1 lb 10X sugar sifted...do NOT skip this step or you will have small lumps and it will clog your tip

Whip whites until frothy then add powdered sugar slowly until it is all incorporated. Whip on high speed until thick and glossy and it holds a stiff peak. You can add some clear vanilla, almond extract or a little lemon juice for flavor...2 tsp of either one.

This recipe makes alot but you can refrigerate it covered tightly with plastic wrap placed directly on the icing... bring to room temperature and then rewhip it. Once it is dry it will keep indefinitely. You can also color it with paste colors...just spoon some in a bowl and mix color in. It dries a little lighter so add a bit more than the shade you need. I love to make violets and petunias and sweet peas with this. This recipe is also great for stringwork and freehand embroidery and brush embroidery or as "glue" for gingerbread houses.

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