I've been working on a Spring Cookie Bouquet for the past two days.
I wanted to make sure the cookies were set enough to package (thank goodness!). Yesterday, while checking on my cookies, I noticed that my Antonia74 royal icing was literally coming right off my RBC in the entire shape of the decoration! I've never had this happen before and I didn't know what else to do, so in a panic I "glued" all the shapes back on the cookies with Corn Syrup. This was pretty time consuming, but I think it worked.
They're okay today, pretty shiny, but okay still (I hope)
Why did this happen? I've never had this happen to me before and I don't know what I did differently. Any help or suggestions would be great ~ I've spent hours just to fix this one and I'm afraid next order I won't have as much time.
Can anyone help?????
Because royal icing + oil/fat = no go
Have you been able to accomplish this combo before? It's pretty crucial that royal icing be made in completely oil-free/squeeky clean bowls/paddles/piping bags...so I'm not surprised that it wouldn't "stick" per se. It is an icing that can't have any fat residue in it for it to both whip up and dry solid.
I'm sorry antonia74 ~ I didn't get any notification on e-mail and just saw that you replied
I have heard a lot of people talk about doing this and I've done it before, but just details, not the entire cookie like I tried this past time.
Maybe the oil free/grease free requirement is the problem? I did pipe the RI with one of my bags that I've used with buttercream. So, obviously, it was definitely not grease free.
I'll attempt it again with these suggestions in mind and maybe I can make it work!
Thanks again antonia74 ~ for your recipe and your suggestions!