Im making a paint splatter cake this weekend. I haven't found a decent tutorial - only comments from a decorator saying she used warm royal icing and splattered it with a knife. I've never used/made royal icing before and I live 2 hours from the nearest large city centre. Can I use regular icing? To see the picture, Google paint splatter cake under images and it's the first one that pops up. Thx!
I would think anything that you can make runny enough to splatter would work. I have also seen where they use melted candy melts. My take is buttercream would take longer to harder if any and it might not stick as well as the royal icing and the candy melts.
I do not get credit for this recipe but it works well in humid climate and dries very quickly.
SugarDeaux Fast Dry, Quick Royal Icing
Like so many other cookie decorators, I have struggled to find the best Royal Icing to suit my taste and fit my style of decorating. I have tried every recipe out there and found success with a few. None of them though, quite fit my style of decorating-which happens to be impatient! I'm not a fan of hurry up and wait!! Plus, the humid climate in New Orleans isn't kind to RI and that problem was a challenge as well. So, after working in my "cookie lab" lol- I have finally come up with a recipe that is consistent, quick, tastes great and is a breeze to make. The best part is it DRIES FAST and allows you to continue decorating without waiting overnight or hours later to put on the next layer of RI. For my hyper, impatient self--that is the best part! As an added bonus it seems to take less dye to make black, red, etc. and the colors do not bleed. *This icing will dry to a semi- matte finish with a soft glow. You can add 1 additional tsp of corn syrup for more gloss. For more info/details on this recipe go to "Discussions" (on left column) at: www.facebook.com/sugardeaux
2 lb bag of powdered sugar ( I use Walmart's at 1.49 a bag)
- 6 tbsp of CK Meringue Powder (I don't use Wilton's-you can try, but taste & texture is improved with CK)
- 3/4 tsp of Cream of Tartar
- 5 oz warm water
- 1 tsp Clear Butter Flavor (I use Wilton's)
- 1.5 tsp Clear Vanilla Flavor (I use Wilton's)
- 1 tsp of Light Corn Syrup
* Mix your meringue powder and warm water with your WHISK attachment on medium high speed until it is thickened up and doubled in size (about 1 min)
* Add Cream of Tartar, Butter & Vanilla Flavors. Mix about 30 secs.
* Still using whisk attachment, add half bag of powdered sugar and mix on LOW until smooth - about 30 secs. ( If you have a plastic cover- great! If not wrap a clean tea towel around mixer to keep sugar in.)
* Add Corn Syrup, mix in (10 secs) * Stop mixer and add remaining Powdered Sugar. Mix on medium-low for 30 secs, then scrape down sides of bowl. Mix for ONE more minute.
* Makes enough RI to ice about 3-4 dozen medium cookies.
* Immediately store in airtight container(s) * Voila! Done with less than 4 minutes mixing time start to finish! Enjoy! Karen @ www.facebook.com/sugardeaux
Yes! Candy melts! Only question is can I colour them? I only have white candy melts on hand. I have americilor gel pastes.
Yes you can color them with Americolor gels
Awesome. Thank you!
The splatter cake person actually is using candy melts that she's colored, not royal icing. She answers that if she was working on a black fondant cake, then she'd use royal icing.