R/i Snowflakes Help

Decorating By ladybug3 Updated 28 Nov 2009 , 4:00pm by -K8memphis

ladybug3 Posted 24 Nov 2009 , 3:06am
post #1 of 14

Someone help me! I'm trying to make a Christmas cake for my staff party on Saturday and I would like to decorate it with royal icing snowflakes but I've tried twice and they have broken without even being touched! How do I make them so that they won't break and be stiff enough to transfer to the cake? Is there a scret I don't know about? HELP! icon_cry.gif

13 replies
KristyCakes Posted 24 Nov 2009 , 12:50pm
post #2 of 14

Are you making them on parchment? If so, switch to wax paper. And, maybe you need to make them a little thicker.

chefbarbie0513 Posted 24 Nov 2009 , 2:14pm
post #3 of 14

You have to make them very thick. I made mine and then put them in the oven with the light on ONLY over night. The next day I did another coat and let them dry for another 24 hours. Some still broke but most of them did not. I transproted them in a box with tissuse paper and once on site I attached them with royal icing. I hope this helps.

cylstrial Posted 24 Nov 2009 , 2:22pm
post #4 of 14

Actually, I like to work with RI on parchment paper, because when they are dry...they will literally just slide right off the paper if you just tilt the paper.

cylstrial Posted 24 Nov 2009 , 2:23pm
post #5 of 14

I mean you don't have to touch, pry them up, or anything. If you just tilt the paper, they will go sliding everywhere. It's awesome!

KHalstead Posted 24 Nov 2009 , 2:26pm
post #6 of 14

I'm so impatient I always make them with white chocolate, but you still need to do a couple layers to make them nice and sturdy!

cylstrial Posted 24 Nov 2009 , 3:10pm
post #7 of 14
Originally Posted by KHalstead

I'm so impatient I always make them with white chocolate, but you still need to do a couple layers to make them nice and sturdy!

Good idea Tina! I never thought about chocolate snow flakes! icon_biggrin.gif

icingimages Posted 24 Nov 2009 , 3:32pm
post #8 of 14

You can also make them with SugarVeil and a punch or draw them and they hold up very well

ladybug3 Posted 24 Nov 2009 , 8:59pm
post #9 of 14

Thanks for the help everyone! I have been using wax paper but have only been doing one thin little coat so I guess my problem is they are not enough close to thick enough. I'll try again with more than one coat and see if I have success. Thanks so much! icon_smile.gif

Toptier Posted 24 Nov 2009 , 9:02pm
post #10 of 14

Yes, use white chocolate, much less prone to breaking! If you use the compound white chocolate (merckens wafers) you don't have to temper and you'll get more defined lines than with real (cocoa butter based) chocolate.

DianeLM Posted 24 Nov 2009 , 9:15pm
post #11 of 14

When using RI, make sure it's freshly made. Rebeaten RI isn't as sturdy.

Memie Posted 25 Nov 2009 , 7:55pm
post #12 of 14
Originally Posted by chefbarbie0513

put them in the oven with the light on ONLY

Totally off topic, but I remembered reading this as I was trying to decide where to put some bread dough to let it rise this morning. It worked great! I was amazed! I would never have thought of it. Thank you chefbarbie!

practiceandpatience Posted 28 Nov 2009 , 3:16pm
post #13 of 14

I made these snowflakes using RI. I find that the stiffer the icing the more sturdy it is. I also found that when I used a bit bigger tip, (2) that they were also much sturdier. I also use wax paper, but for me the trick is to spray the paper with a bit of butter spray, and then wipe off the excess, and they don't stick at all, but be careful moving whatever they are drying on, because they literally slide around on the paper.


-K8memphis Posted 28 Nov 2009 , 4:00pm
post #14 of 14

I like using the chocolate the best because they melt in your mouth like the real ones.

Maybe color some sugar blue to sprinkle on some icey accents.

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