New Way To Make Royal Icing Coral?

Decorating By Sassy74 Updated 14 Aug 2009 , 3:31am by arosstx

Sassy74 Posted 13 Aug 2009 , 6:40pm
post #1 of 6

Hello, all. The other night on the Ultimate Cake Off, I briefly saw one of the chef's holding a piece of RI coral that he said he'd made in the microwave. I didn't catch all of his description. I tried just microwaving some RI I had on hand and it puffed up nicely, but deflated quickly and was still gooey on the bottom.

Have any of y'all done this, or do you know the procedure? I wonder if it has to be egg-white RI, instead of merengue powder RI? Any idea on how to get it to keep it's puffy bubbly shape?

Thanks!

5 replies
jobueno Posted 13 Aug 2009 , 10:43pm
post #2 of 6

They say the icing should be at least a couple of days old and starting to crust. Place 1 cup of RI into a 3-4 cup microwave safe glass bowl. Heat on high for 2 minutes adjusting the time to your oven. cool for a few minutes then scrape a knife to release. Warning the hot sugar can burn you. Do not remove from the bowl until icing has cooled completely. Break open the crusted icing and the coral will be revealed.

These instructions were directly from American Cake Decorating magazine. Hope this helps. icon_biggrin.gif

beachcakes Posted 14 Aug 2009 , 12:30am
post #3 of 6

This is cool! do you have a picture of it?

2SchnauzerLady Posted 14 Aug 2009 , 12:53am
post #4 of 6

Could someone put a tutorial on this site for everyone? I don't know how that will work with the copyright laws.

Cake_Princess Posted 14 Aug 2009 , 3:29am
post #5 of 6
Quote:
Originally Posted by Sassy74

Hello, all. The other night on the Ultimate Cake Off, I briefly saw one of the chef's holding a piece of RI coral that he said he'd made in the microwave. I didn't catch all of his description. I tried just microwaving some RI I had on hand and it puffed up nicely, but deflated quickly and was still gooey on the bottom.

Have any of y'all done this, or do you know the procedure? I wonder if it has to be egg-white RI, instead of merengue powder RI? Any idea on how to get it to keep it's puffy bubbly shape?

Thanks!




Here is something I just found on Egullet. It maybe what you are looking for. I hope this helps.



http://forums.egullet.org/index.php?showtopic=82502&mode=linear

arosstx Posted 14 Aug 2009 , 3:31am
post #6 of 6

That was funny, seeing that. I had just read about it in ACD magazine about a day before! (American Cake Decorating)

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