tanyascakes Posted 29 Mar 2005 , 6:05pm
post #1 of

Hi, all. I made some royal icing before I went to work today. Did everything right and left it in an airtight container. It was pretty stiff at the time. But when I just got home and looked in on it, it seemed to have softened a bit. I still get some peaks out of it. But not like before. I was hoping to sit up tonight and work on some roses and drop flowers. Does anybody have any ideas? Do you think that it will go back to it's form after rewhipping? Help!! icon_cry.gif
~Tanya

15 replies
Mchelle Posted 29 Mar 2005 , 6:07pm
post #2 of

If you rewhip it, it should be okay.

tanyascakes Posted 29 Mar 2005 , 6:13pm
post #3 of

Thanks, Mchelle. I was about to cry if I had to throw all of that out. I did only mkae a single batch, but still!

Mchelle Posted 29 Mar 2005 , 6:15pm
post #4 of

No problem! No crying aloud, only when there's no more cake. icon_biggrin.gif

tanyascakes Posted 29 Mar 2005 , 6:22pm
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LOL! Isn't that the truth. That is when I cry the most!! icon_biggrin.gif
~Tanya

melissablack Posted 29 Mar 2005 , 6:24pm
post #6 of

The girls in my cake classes who worked all day had to do that every week! They always made their icing the night before, and brought their mixers to class to rewhip it. I'm sure yours will be fine!

Melissaicon_smile.gif

tanyascakes Posted 29 Mar 2005 , 6:39pm
post #7 of

Thanks, Melissa! I am hoping that it works out. I am going to wait for the kiddies to fall asleep and get cracking. I love to do things in advance. That way I am in no rush when 2 or 3 cakes are due the same week. Wish me luck!! icon_lol.gif
~Tanya

tcturtleshell Posted 30 Mar 2005 , 2:57am
post #8 of

Don't forget cornstarch!

cakelady1994 Posted 30 Mar 2005 , 3:11am
post #9 of

turtleshell what's the cornstarch for? icon_confused.gif

tanyascakes Posted 30 Mar 2005 , 8:12am

Hey Mchelle and TC. I did rewhip this morning and everything turned out fine. Well, except that I am still struggling with my roses. My hubby said that they looked fine. And I mentioned to him about how we always say on this site to not mention our boo-boos and no one will notice. He agreed with that. And you know when I looked at them later they weren't so bad. I swear that I am my own worst critic when it comes to this stuff. But you alls advice really helped me out. I was ready to ditch the whole amount I had mixed up. It is always great to have friends who can understand. Thanks again! Happy Baking!!
~Tanya icon_razz.gif

diane Posted 30 Mar 2005 , 11:47am

tanyacakes, i am still learning to perfect my roses after all these years. it does take a bit more practice when you're doing roses.

veejaytx Posted 31 Mar 2005 , 8:28am

Hi, I'm loving this too, lots of great ideas and helpful people. I also want to know what the cornstarch is for. Janice

m0use Posted 31 Mar 2005 , 1:16pm
Quote:
Originally Posted by veejaytx

Hi, I'm loving this too, lots of great ideas and helpful people. I also want to know what the cornstarch is for. Janice



It is used to thicken icing- tcturtleshell uses it alot in her royal icing with great success.

flayvurdfun Posted 31 Mar 2005 , 1:36pm

I have a question m0use. using cornstarch for smoothing down frosting...doesnt it take taste away? Thats what I worry about the taste of cornstarch.

Mchelle Posted 31 Mar 2005 , 1:44pm

It doesn't take the taste away. Cornstarch has no taste or color, once mixed in.

Tonyascakes, great I'm glad it worked. Take your time on the roses, you'll get them perfect (or as perfect as you can stand). I never get them perfect, but I can live with that for now! GOOD LUCK, and keep the faith, you'll get it!

tanyascakes Posted 31 Mar 2005 , 8:03pm

Thanks for all of the support you guys. I am sure that with time and some more practice I will have some great roses. I mean the world wasn't made in a day, right? Thanks again!
~Tanya

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