Are you talking about using royal to actually cover the cake? It is easy but needs a lot of practice to get it smooth. The trick is to build up thin layers allowing the cake to dry in between each layer. It's really only suitable for rich fruit cakes covered in marzipan. If you're talking about doing just the design in royal do a search for royal icing run outs. This is a very popular common technique used in England
What about using a color flow technique??
Here are some directions for it. You can use Royal Icing in the same way.
http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
What about using a color flow technique??
Here are some directions for it. You can use Royal Icing in the same way.
http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
Yeah, go with the color flow. It's shiny. Hard.
FYI takes 3-4 days to dry
What about using a color flow technique??
Here are some directions for it. You can use Royal Icing in the same way.
http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
Yeah, go with the color flow. It's shiny. Hard.
FYI takes 3-4 days to dry
Actually, color flow uses the same techniques Miss Baritone mentioned in her post. The royal icing run outs have been around way before Wilton formulated their color flow.
When I want my royal icing to dry shiny I place it in the oven and I put it on a low heat, 200F. It dries shiny and fast. I found this out a while back when I needed to have a fence dried in less than 30 minutes. Not only was it dried... but it was shiny... Bonus
Here is an excellent article on Run sugar /Run Outs. The same can be applied to using Color Flow
http://www.ladycakes.com/sugarcraftarticlesby/Jacques/runsugarpumpkin.htm
What about using a color flow technique??
Here are some directions for it. You can use Royal Icing in the same way.
http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
Yeah, go with the color flow. It's shiny. Hard.
FYI takes 3-4 days to dry
Actually, color flow uses the same techniques Miss Baritone mentioned in her post. The royal icing run outs have been around way before Wilton formulated their color flow.
When I want my royal icing to dry shiny I place it in the oven and I put it on a low heat, 200F. It dries shiny and fast. I found this out a while back when I needed to have a fence dried in less than 30 minutes. Not only was it dried... but it was shiny... Bonus
Here is an excellent article on Run sugar /Run Outs. The same can be applied to using Color Flow
http://www.ladycakes.com/sugarcraftarticlesby/Jacques/runsugarpumpkin.htm
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