Is the chocolate too oily? I was wondering if it would break down the royal icing? I did add some piping gel to the royal too.
You need to have grease-free utensils while you're making royal icing, but it doesn't have to be a grease-free surface that you pipe it directly onto. (moisture causes RI to breakdown, not oil/grease.)
Ok, great! Thanks
If the surface of your modeling chocolate appears oily, I'd let the item sit for awhile until the sheen disappears and I'd pipe the royal on it as late as possible in the process.
The oil is a form of moisture and it will break down the royal piping from the back, particularly if the atomosphere is very warm and/or humid.
If the item is going to be packaged, I suggest keeping it out of direct sunlight/heat and allowing some air to circulate in the packaging.
Thanks Rae....that does help alot!
Do you think the same rules apply to the flexible royal made with the Wilton gumpaste mix (powder)? I was thinking of trying that.
I hadn't heard about anyone having any luck with making the Wilton mix truly flexible, but I'd take the same precautions.
Sugar is hygroscopic, so it'll absorb any water/moisture that it can.
Good to know, thanks again!