AngelWendy Posted 28 Mar 2005 , 2:30am
post #1 of

We've been repeatedly told in our Wilton Course II class not to get any grease on the tools for the royal icing because it will break the icing down.. sooo... What do you do when you want to put royal icing flowers on a buttercream or cream cheese icing frosted cake? Does that break down the flowers? How quickly? How do you keep the grease in those frostings from breaking down the royal icing flowers??? There must be a trick in there that I'm missing or just some piece of info. that's missing for me.

(I asked this in a recipe post in the comments, but this is probably where I should ask.. My apologies if it's already been addressed. I have gone back aways and didn't find it._

Thank you!
~AngelWendy

22 replies
Ladycake Posted 28 Mar 2005 , 2:51am
post #2 of

Just put them on the cake they will be fine... Some times they get soft enough to be able to eat them but they dont do what the teachers tell you they will do in class...

sgirvan Posted 28 Mar 2005 , 2:58am
post #3 of

Ok I can just speak from a recent experiance. I just posted the lemon lovers white chocolate cake and the horse head is royal icing that I let sit for 48 hrs before I put it on the cake. I placed it on top of both buttercream and cream cheese icing. The horse is a light brown, the buttercream is a dark brown and some spots on the horse where it is touching the brown buttercream is becoming apparently darker. It will be interesting to see what happens by the time I serve it tomorrow afternoon, I'll let you know.

Caligrl Posted 28 Mar 2005 , 7:22am
post #4 of

I have put royal icing flowers on a buttercream frosted cake several times
and my flowers softed about two days later. I mean they didn't melt and they held their shape but they crumbled easier. My purple flowers slightly colored my white buttercream but only underneath where they laid. Hope this helps.
AMY

flayvurdfun Posted 28 Mar 2005 , 7:29am
post #5 of

Royal icing is the icing that turns really hard??? Sorry, I am just trying to get all these in order in my mind.

AngelWendy Posted 28 Mar 2005 , 7:33am
post #6 of

Yes. It's one of them that gets really hard. You're right! Colorflow turns hard, too, but royal is more likely used for flowers. The royal icing I make is made with just confectioner's sugar, meringue powder, and water.

~AngelWendy

flayvurdfun Posted 28 Mar 2005 , 7:37am
post #7 of

Cool... color flow was another one I wasnt sure of... gee I guess I am not as dingy as I thought! icon_wink.gifthumbs_up.gif

diane Posted 28 Mar 2005 , 9:08am
post #8 of

i use royal icing flowers on my cakes. the my little pony cake is one example. i also have another mlp cake that i did and used royal icing flowers on that one too. i don't seem to have any problems with it.

flayvurdfun Posted 28 Mar 2005 , 11:53am
post #9 of

Is royal icing, and color flow expensive? Just wondering. I wont buy any until I am back in the states...heck I am trying to use as much as I can so if it gets ruined, or tipped upside down its not enough for me to have heart palpitations..... icon_wink.gif

Ladycake Posted 28 Mar 2005 , 2:11pm

Royal is one of the cheapest you can make ... Most people use that to play with cause its cheaper to make ....

sgirvan Posted 29 Mar 2005 , 6:41am

So I ended up placing my cake in the freezer because the royal icing was kind of starting to melt and I didn't want it to break and look yucky before I showed my friend. I took the cake out about 1 hour before I gave it to here and it wasn't any worse than before I placed it in the freezer. Next time I am going to use an exacto knife to cut the wax paper around the image before placing it on the cake and then it will be protected. They can also remove the item and keep it!

tcturtleshell Posted 29 Mar 2005 , 3:49pm

I never have a problem with royal icing on BC unless I put the cake in the frig. If you do that the moisture makes the royal icing get damp. The BC will start to absorb into the royal icing. So when you use royal icing jut keep the cake on the counter top. Works just fine~

sgirvan Posted 29 Mar 2005 , 5:10pm

My cake was on the couter top but I am wondering since the royal icing was really thin - flow technique that it is why it was dissolving. No one really knew but me since they didn't see the design to begin with but I KNEW and that is what was bothering me.

tcturtleshell Posted 30 Mar 2005 , 3:29am

We always beat ourselves up over things we notice don't we!! I do that all the time!

jscakes Posted 30 Mar 2005 , 3:40am

sgirvan, did you make the flowers a day or so ahead of time before placing them on the cake? They do need to be made far enough in advance to harden up before putting them on a cake with buttercream. I made a huge mistake last year on my daughter's cake...I had leftover royal icing, iced the cake with whipped icing and thought I'd just add a few roses and leaves with the royal...sure! When I got to my daughter's, close to half of the top where I placed the roses made of whipped icing onto the cake with "globs" of royal icing and beautiful geen leaves had started to run off the cake down the sides! The royal turned to liquid wherever it had touched the whipped icing. Sort of like a cascading of green and mauve on white!

AngelWendy Posted 30 Mar 2005 , 4:50am

Thanks for that info, JSCakes. I wouldn't have known that they had to be completely dried and hardened before putting them on the cake with buttercream or whipped icing. I appreciate your sharing your experience so that others may learn from it. icon_smile.gif

Blessings,
~AngelWendy

sgirvan Posted 30 Mar 2005 , 4:54am

Hi JS, The Royal icing item I am talking about is not a flower so it is not as think, it is my flooded royal icing horse head. I am thinking that it is too thin to be placed on top of buttercream icing too soon before serving it. I made it 3 days ahead of time so it had plenty of time to dry.
LL

jscakes Posted 30 Mar 2005 , 5:37am

Wow, that is really nice looking! Okay, my misunderstanding. So, just wait until you absolutely have to put it on the cake.

cakemommy Posted 30 Mar 2005 , 4:47pm

When placing royal icing flowers on my cakes I just pile a bit of leaf green buttercream frosting and then place my flowers and then add leaves. I do make sure my royal icing flowers are hardened but don't place them until right before the cake it to be served. If placing a color flow piece on a cake I push sugar cubes into the cake and place the color flow piece on them so it doesn't touch the frosting at all.

Hope this helps!!!

Amy

diane Posted 30 Mar 2005 , 4:51pm

i have bc roses in my freezer and royal icing roses in an air tight container. i've had them for weeks now. it really comes in handy. all you have to do is take them out and put them on the cake. my husband calls it cheating! icon_lol.gif

sgirvan Posted 30 Mar 2005 , 5:28pm

Hi JS cakes,
Thanks for the comment, it was a fun cake to make. I think that I am going to leave the waxed paper on the back of the image so that things don't soak through and the person can keep it if they want it.

cakemommy Posted 30 Mar 2005 , 5:30pm

Cheating!!!!! No way! It comes in handy especially for those last minute cakes. It saves soooooooo much time having them premade. It takes forever to make flowers out of royal icing so when you do make them make a bunch and a variety just for those last minute cakes. Better to be prepared with backups I say!!!


Amy

tcturtleshell Posted 31 Mar 2005 , 5:37am

I agree with cakemommy! I pick a day when I have nothing else to do & I make royal icing flowers as long as I have the time. I freeze them & when I need them I just pull them out of the freezer & put them on my cake! It is so much work to do them when your doing your cake. Saves me so much time & helps keep me off my feet!!

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