Hard Setting Piped Icing

Decorating By jefflang007 Updated 5 May 2011 , 12:47pm by Relznik

jefflang007 Posted 5 May 2011 , 9:27am
post #1 of 5

I want to make icing coral and sea weed like this image


I guessed at royal icing but was not sure that I would get the pattern to stay.

Any ideas please?


4 replies
mmmmmmmmcake1954 Posted 5 May 2011 , 9:54am
post #2 of 5

Royal icing should do the trick as long as you make it to the correct consistency, it has to be stiff enough that it stays in a peak when you mix in the bowl, cover the icing in the bowl with some cling film ( I think you call it seran wrap in the US), press it to the icing and not leave any air space and leave for 30 minutes or so for the air bubbles to rise, this will help you to not get line breaks when piping. HTH thumbs_up.gif

Relznik Posted 5 May 2011 , 9:59am
post #3 of 5

Royal icing will be perfect.

Just make sure you make it to stiff peak consistency.

You will need to pipe it onto some cellophane or something similar. Put the tiniest, tiniest smear of Crisco onto the cellophane and then wipe it off again! That's how little you need.

Leave it to dry overnight somewhere that isn't humid.

jefflang007 Posted 5 May 2011 , 12:35pm
post #4 of 5

cheers, is meringue powder best or just egg white?

Relznik Posted 5 May 2011 , 12:47pm
post #5 of 5

Just egg white.

I weigh the egg white, then add 6 x the quantity of icing sugar (eg 40g egg white + 240g icing sugar).


Suzanne x

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