Royal Icing Embellishments On Mmf Cookies

Baking By ksic Updated 19 Sep 2010 , 9:02pm by cookieswithdots

ksic Posted 14 Sep 2010 , 3:16pm
post #1 of 5

I love the ease and taste of MMF on cookies. This week, however, I made a simple pumpkin shape cookie and covered it with orange MMF. I then piped the veins and stems of the pumpkin in royal icing. I let the cookies dry overnight and when I packaged the cookies the next day the royal icing just crumbled off. Any thoughts on why this happened or advice on how to avoid it in the future would be appreciated. Thanks!

4 replies
Montrealconfections Posted 14 Sep 2010 , 3:52pm
post #2 of 5

You might need to add a LITTLE more water to you RI so it sinks/melts into the MMF when the RI is too dry it crumbles off even atop a dry coat of RI icing.

ksic Posted 14 Sep 2010 , 7:21pm
post #3 of 5

Thanks for the tip!

cheatize Posted 15 Sep 2010 , 3:26am
post #4 of 5

Ooh! Really good info to know! Thanks!

cookieswithdots Posted 19 Sep 2010 , 9:02pm
post #5 of 5

I think I read somewhere that if you put just a small bit of corn syrup it makes the Royal Icing easier to use. Does anyone know if this works.


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