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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. 

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Is it possible to pipe pastillage I wonder?

i was told if you  use fresh egg whits its stronger , i havn't tryed it yet tho ; ( i also would love to know ,

i wonder Katy ?

Good idea Gail - My Mum always used fresh egg whites and lemon juice when she wanted a hard finish.  She used to do quite a bit of lattice work.  Maggie, this might be your answer.....


art deco cakes by galidink said:

i was told if you  use fresh egg whits its stronger , i havn't tryed it yet tho ; ( i also would love to know ,

I always use fresh egg whites. I make everything from scratch. No ready made mixes or anything. My royal icing is made with egg white. icing sugar ( I believe you call it confectionery sugar) and either tartaric acid or lemon juice. I find the tartaric makes it more sour, but a bit stronger.

Oh rats, it's not that then.  I guess maybe you need to try a no 2 tip and leave it to dry for longer.....

Magdalena Visser said:

I always use fresh egg whites. I make everything from scratch. No ready made mixes or anything. My royal icing is made with egg white. icing sugar ( I believe you call it confectionery sugar) and either tartaric acid or lemon juice. I find the tartaric makes it more sour, but a bit stronger.

I am going to sound like a spoiled brat...the no. 2 is to wide and it looks to coarse, I want it dainty.

i never used any fresh egg whites yet , due to i dont do that many cakes at all mostly  i just play !
, when i do make it to play ,i use the wilton recipe ! ; ?  i need to try this been wanting to try some piping , i will try ure recipe ! ; )x
Katy Nott said:

Oh rats, it's not that then.  I guess maybe you need to try a no 2 tip and leave it to dry for longer.....

Magdalena Visser said:

I always use fresh egg whites. I make everything from scratch. No ready made mixes or anything. My royal icing is made with egg white. icing sugar ( I believe you call it confectionery sugar) and either tartaric acid or lemon juice. I find the tartaric makes it more sour, but a bit stronger.

been looking for some good recipes ! i found one for stronger royal icing, for string work , 1 cup of royal icing !  1/8 teasp , of gumarabice , 1/4 teasp   of glucose !                                                                                                                                 

Hi Magdalena have you tried overpiping it to build it up in layers it does take a steady hand but that way you can get away with still using a No1 nozzle you just need to let each layer dry thoroughly before adding another layer, also if your piping onto either greaseproof paper or a sheet of acetate if you carefully remove the piece when its completely dry and turn it over you can then overpipe onto the back.

hope that helps

 

lve this site , i learn so much just by reading all the comments , awesome ;xxx

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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