Comments on: How to make royal icing http://www.cakejournal.com/archives/how-to-make-royal-icing/ How to make beautiful cakes, sweet cupcakes and delicious cookies Mon, 08 Sep 2008 06:31:45 +0000 http://wordpress.org/?v=2.6.1 By: Louise http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-13202 Louise Sun, 31 Aug 2008 15:07:32 +0000 http://www.cakejournal.com/?p=215#comment-13202 zaitgha: Your welcome:-) zaitgha: Your welcome:-)

]]> By: zaitgha http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-13197 zaitgha Sun, 31 Aug 2008 14:30:31 +0000 http://www.cakejournal.com/?p=215#comment-13197 thanks for sharing, always wanted to try this on cookies.... thanks for sharing, always wanted to try this on cookies….

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-13169 Louise Sat, 30 Aug 2008 22:46:20 +0000 http://www.cakejournal.com/?p=215#comment-13169 siami: Flood icing is a very thin icing that will spread out even when added to cookies or to color flow motifs. siami: Flood icing is a very thin icing that will spread out even when added to cookies or to color flow motifs.

]]> By: siami http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-13129 siami Fri, 29 Aug 2008 07:42:29 +0000 http://www.cakejournal.com/?p=215#comment-13129 can u pls explain what is flood icing, i have seen cake pictures decorated stating that they have use flood icing technique.thank you can u pls explain what is flood icing, i have seen cake pictures decorated stating that they have use flood icing technique.thank you

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-12465 Louise Thu, 31 Jul 2008 20:10:11 +0000 http://www.cakejournal.com/?p=215#comment-12465 Alaina: I dont think I have seen a royal icing that calls for milk or butter. It is always nice when you find something you can use if someone has allergy. Alaina: I dont think I have seen a royal icing that calls for milk or butter. It is always nice when you find something you can use if someone has allergy.

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-12457 Louise Thu, 31 Jul 2008 14:57:49 +0000 http://www.cakejournal.com/?p=215#comment-12457 Hi Helen, So sorry that this has happend to you. I have looked in my books and if the cake is going to be covered with RI I dont say anything about covered in egg whites only that the marzipan should be left to dry completly. It says nothing about there can appear discolouration. How many layers of RI have you made on the cakes? maybe you can carefully scrape the RI off. Brush with egg whites and re ice again?. If you want to be safe the only thing is to start all over again. Maybe you can re-use the cakes if they are fruitcakes? Or you could cover them with rolled fondant icing? if so then you need to brush the marzipan covered cakes with clear alcohol to make the icing stick. I hope you find a way that works best for you :-) GOOD LUCK Hi Helen,

So sorry that this has happend to you.

I have looked in my books and if the cake is going to be covered with RI I dont say anything about covered in egg whites only that the marzipan should be left to dry completly. It says nothing about there can appear discolouration.

How many layers of RI have you made on the cakes? maybe you can carefully scrape the RI off. Brush with egg whites and re ice again?. If you want to be safe the only thing is to start all over again. Maybe you can re-use the cakes if they are fruitcakes?

Or you could cover them with rolled fondant icing? if so then you need to brush the marzipan covered cakes with clear alcohol to make the icing stick.

I hope you find a way that works best for you :-)

GOOD LUCK

]]> By: Helen http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-12452 Helen Thu, 31 Jul 2008 10:31:42 +0000 http://www.cakejournal.com/?p=215#comment-12452 Hi Louise, I love your website, it's given me so much inspiration. I was wondering if you could help me. I've got landed with making my own wedding cakes and all was going fine. I have baked them, covered them in marzipan which i left to dry for a week, then a friend who worked in a bakery said it should be covered in egg white to seal it and stop any discolouration. I have just started to ice the cakes and now it is drying brown patches are appearing on the icing. Do you have any ideas of what i can do about this? My wedding is in 23 days and i am starting to panic! Thanks. Hi Louise,

I love your website, it’s given me so much inspiration. I was wondering if you could help me. I’ve got landed with making my own wedding cakes and all was going fine. I have baked them, covered them in marzipan which i left to dry for a week, then a friend who worked in a bakery said it should be covered in egg white to seal it and stop any discolouration. I have just started to ice the cakes and now it is drying brown patches are appearing on the icing. Do you have any ideas of what i can do about this? My wedding is in 23 days and i am starting to panic! Thanks.

]]> By: Alaina http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-12337 Alaina Wed, 23 Jul 2008 02:16:53 +0000 http://www.cakejournal.com/?p=215#comment-12337 Finally, an icing recipe that does not use milk products. My son is allergic and all the recipes I have call for either milk or butter (which is a milk product). Thanks. Finally, an icing recipe that does not use milk products. My son is allergic and all the recipes I have call for either milk or butter (which is a milk product). Thanks.

]]> By: Louise http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-12075 Louise Sat, 12 Jul 2008 21:42:27 +0000 http://www.cakejournal.com/?p=215#comment-12075 chloe: If you want to paint on your sons cake. I would use rolled fondant icing over the buttercreamed cake. chloe: If you want to paint on your sons cake. I would use rolled fondant icing over the buttercreamed cake.

]]> By: chloe http://www.cakejournal.com/archives/how-to-make-royal-icing/#comment-11868 chloe Mon, 07 Jul 2008 04:34:30 +0000 http://www.cakejournal.com/?p=215#comment-11868 oh i forgot to say that the crust type thingy is quite thin, like about 3mm oh i forgot to say that the crust type thingy is quite thin, like about 3mm

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