Prob's W/ Royal Icing That Is Dark In Color Ie) Red & Bl
Baking By CakesbyCarla Updated 14 Apr 2010 , 10:01pm by TexasSugar
I have a question. When you need royal icing that is a dark color and requires quite a bit of food coloring ie) red or black, is there something you do or add to your icing to make it dry hard and stiff?
I recently made some little pieces of artwork for a cake and I used the wilton recipe for royal icing. The pieces that only had a little food coloring (yellow) dried hard and peeled off the wax paper just fine.
But my pieces that were black and red (and I had to use quite a bit of food coloring gel to achieve their color) never fully dried and broke when I tried to get them off the wax paper.
So any thoughts or ideas would be appreciated.
Thanks!
Carla
My suggestion would be to start with a thicker icing, or add powder sugar or cornstarch to the icing when you are coloring it to thicken it back up.
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