Can you use a candy mold with royal icing? I want to use the letter mold since my writting is sooooo bad.
I'm bumping this up because I'm curious about that also. Would it stick or just pop out like candy melts do?
I had to edit this because I mispelled my own name....gosh I'm smart today!
I would think that it would pop out after curing completely. It wouldn't be able to be anything real thin b/c flexing the mold to get it out would probably break it.
My advice really is there is nothing like a good food experiment. Give it a whirl and let us know!
don't know the answer to your question .. but why don't you use one of those letter press sets wilton sells .. I've seen them at michaels ..they even have them on this website http://www.cakecentral.com/modules/store/press-sets-stencils-c-45.html
I don't have the answer either, however:
In an early post someone was saying that they print out fonts and such and do like a royal transfer...I sure wish I could remember the thread or who did that....sorry ..not trying to steal someones else's limelight..
I haven't tried royal in a candy mold, but i have done the transfer....
I printed out the message in large font, put a peice of wax paper over it, taped that down, and then pipe in royal (or chocolate comes out nicely too) and then let it dry. After it dries, you can peel the wax paper off and put the letters on the cake. Additionally, you can "paint" the royal icing letters (while still on wax paper for messiness purposes) with luster dust/petal dust - some powdery color - combined w/an extract. Then peel and place on cake.
Royal icing will not dry throughly in a mold air can't get to it.
I don't think that would work,, I'm sure this is for decoration purposes..I would use Fondant.. the taste is almost the same and hold shape much better in a mold ...Fondant is more "Moldable" than royal icing.. that it needs to air dry to get stiff..
And if you do end up using fondant, you can also use the letter/numbers cutout set to get nice letters. I've used that in the past.
Sorry for this dumb question...If I use fondant.....would I just cram it in the mold...better yet...push it gently into the mold...LOL??? I didn't know you could use them for fondant.
Sorry for this dumb question...
I don't think it is a dumb question at all! I'd be interesting to know if it works or not. Never know unless you try it right? As far as it not drying? I think it would, but it would probably take a long time. When you do flowers in the lily nail the bottoms of them do not get any air, but do dry after a few days. I think the question would be how to get it out of the mold. Hmmm!
To use fondant in a mold, dust it lightly with cornstarch or powder sugar. Roll your fondant into a ball then press into the mold. You can freeze it before pulling it out of the mold to help hold the shape.
Of course don't forget, if you have any candy melts you can just them in the mold. They make yummy additions,
As was said Wilton does make letter press sets. There are also some little letter cutters made for fondant.
You could also print or write out your message, reverse it (turn the paper over and trace over it) then attach it to a piece of glass (like the glass from a frame). Put your message under the glass, reversed side up. Use that as a guide to pipe your message in royal icing and let dry. After it is dry you can use this on your cake. Lay the piece of glass over the cake where you want your message to go, and lightly press it down. This will imprint your message onto the cake, giving you a guide to follow when you pipe it out.
Thanks for the info...I use the mold with candy melts but had never thought of using fondant! I am going to try it.
I also wondered how the royal icing would come out of the mold. I have some that are not to deep, but I am afraid it would stick.
Thanks to all. I tried the tip to print the lettering then trace onto wax paper. Worked great, fast and easy! Thanks. I'll try the royal when I'm not pressed for time.
Here is the answer...I've tried the roayal icing in a mold. It works but takes FOREVER AND EVER to dry. Did I mention that it takes FOREVER?
Use a press set..easier!
Dale.. I have a press but it's small block letters. Does someone make a script or fancy press? I have a great candy mold for letters, but it is very big. I guess I have baby bear and daddy bear, looking for mamma's just right size.
Michaels carries a press set that is italicized letters, but I found a couple of different styles in crafts stores that pretty handy. I found some script font press sets used for making sentences in mosaic works, tiles and clay. You might try looking there. You might try sugarcraft, they have just about everything..if you can find it on their website which is confusing. It's the only time I actually ever get lost on the net.
If you're concerned about the royal icing not popping cleanly out of the mold, put a tiny drop of vegetable oil on your finger and lightly grease the mold.
I have always done this for flowers made in the lily nail (and have taught my students to do so for 7+ years) and it sure helps the foil release from the flower without stress. Theoretically it should work for molds too.
I understand where you are coming from, I have terrible writing and use Chocolate molds for my writing. I have the Mama mold you are probably looking for, I used white candy melts in it then dry brushed luster dust on it. You can color the white candy melts with candy coloring for other shades. I love this mold, it would probably work with Royal for drying, but as it is thin I,m not sure you could get them out without breaking. I also have the block letter, large and small.
You can see the mama mold letters on my 'Little Pony Cake' and 'Fairy Princess Cake' and block letters on the 'Wolf' and 'Wiggles' cakes in my photo's.
I tried this a while ago and it did not work, it never dried and I had a very hard time trying to get a few tiny pieces that did dry out of the mold.
not worth it just use melted chocolate thats what I use on all of my cakes.
I have tried an easier method to transfer writing to a cake... I typed my word in Windows with a pretty font and printed on card stock, then punched tiny holes through the letters with a pin. Then you place the paper on a crusted cake and press gently. You get a small imprint of the words to use as a templet for tracing. It worked like a charm! I will do it again!
Another method if you want to use the moulds is to mix some granulated sugar with just a little water so it binds together. Pack it into the mould. Level the back with a cranked pallette knife and imediately turn out onto parchment paper. Leave a day or two to dry. If you want colour just add acouple of drops of food colouring to the water
Wilton now also carries letter cut outs . I've used these a lot.
There is an example in my cake pictures. The pearly shells cake.
I use the presses a lot...
and the one where you can create your own message too.
Printing out your font, if you use ungreased paper...just LIGHTLY grease so the letters slide off if you're going to overpipe in Royal....JUST A TEEEEEENIE little bit only!
Freddie--I think your right. You have the mamma mold. I guess I will keep looking. Any chance you bought it on the net?
Thanks Dale. There is a Michaels about 25 min. from home, so I don't go often, but will def. look next time.
PastryDiva--I must have missed the Wilton letters. By cut outs do you mean, like a stencil?
Another method if you want to use the moulds is to mix some granulated sugar with just a little water so it binds together.
I haven't actually done this but I have heard of you do this method you can't use the mold with candy melts because the sugar will scratch up the mold and not release the candy melts like it should.
No, sweetie..like you can actually cut out your letters from MMF or fondant or gumpaste or pastilage...save them and use them when needed!
I bought the mold at a hobby store here in Calgary.
It was real cheap though. I could check out what it would cost to send to you with some bubble wrap around it if you can't find it there. Let me know.
I have been trying to figure this one out for a couple of weeks. I managed one perfect seashell but could not duplicate it. Maybe I did not let them dry long enough - not patient enough. I tried making thin layers - adding more when the first was dry, but the second made the first wet again and I had the same problem. So, I went with sugar - 5 C granulated sugar, 3 t water, 2 1/2 T meringue powder. Works great. You can run the sugar through the food processor for a finer finish, or use extra fine granulated.