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Can i ice a cake with royal icing? - Page 2

post #16 of 26
MissBaritone on this website lives in UK, and is the expert on Royal Icing.
post #17 of 26
Thread Starter 
I have PM'd missbaritone. Hopefully she will get back to me with a good recipa that wont get very hard.
post #18 of 26

Very helpful information indeed...didn't know it takes 2-3 days of coating when using RI...i ought to get busy then...as I have a groom's cake for 26 December...:)

post #19 of 26

~~To ice the cake in royal, you should make sure and put a layer of marzipan on the cake first. Then, you can add a little corn syrup to the royal icing before you ice with it. It is not toxic because royal icing is used on 99% of the cakes in the Caribbean, England, and Australia."

 

I can only speak for Australia and question the accuracy of 99%??  Royal Icing is mostly used for fruit cakes , which used to be the traditional wedding cake.  You had the layer of marzipan to make it smooth and then 2-3 layers of royal icing on top.  It's not common practice anymore to cover a cake with royal icing, but it is still popular for piping.

post #20 of 26
If you want the effect of Royal icing but without the difficulty in cutting, you could try doing a layer of marzipan, then a layer of white fondant and then a single layer of Royal icing. I have never tried it but have been told that it works well icon_smile.gif
post #21 of 26
I was advised that once the cake is not rich... as in soaked with alcohol or contains plenty fruits u can ice with just royal icing. I used a pound of the ingredients i.e. flour, sugar, eggs, butter and 2 lbs of ground fruits (combined) and soaked in liquor. I did one coating and allowed it to dry over night...I applied 2 more coats allowing each to dry in between with the final application containing glycerine... Was perfect! I'm all the way in the Caribbean.... Trinidad to be precise icon_smile.gif
post #22 of 26

They claim it isn't good for you because a few 'doctors' a while back said egg whites are dangerous... yes, its stupid, your more likely to get salmonella from fruit then from eggs...

post #23 of 26

Dried egg whites are food safe.

 

Hopefully, the fruit is washed, and then cooked in booze. I can't imagine salmonella can survive that>:D

post #24 of 26
Quote:
Originally Posted by Treblerose81 View Post
 

They claim it isn't good for you because a few 'doctors' a while back said egg whites are dangerous... yes, its stupid, your more likely to get salmonella from fruit then from eggs...

Can any of the 'Food Scientists' here confirm that most of the bad buggers are in the yolk and not the whites. 

[ You know how it must be true cause I read it on the internet.]

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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post #25 of 26

Mmm...  I love royal icing.  I'd rather eat that than suarpaste! (fondant)

 

 

Quote:

Originally Posted by tiggy2 View Post

.... but I know you won't be able to get it very smooth with royal icing.

 

With practice, royal icing can be perfectly smooth!!!  I'm not saying it's something I have done, but I know many cake makers who have!! :)

 

As has already been advised, you can add a tsp of glycerine per lb of royal icing to stop it setting has hard as concrete!  And it's not normally used to cover a sponge cake, because there's too much 'give' in sponge which could lead to cracking of the icing.  BUT, in saying that, I'm sure I've heard people HAVE done it...  so if that's what takes your fancy, then why not try it? :grin:

 

Suzanne x

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #26 of 26
Quote:
Originally Posted by tiptop57 View Post

lishajijo:


I would check out Ron Ben Isarel or Toba Garrett books. They both add a little piping gel to the Royal Icing so it won't shatter when cutting.


Then check out many of the Aussies and UK cake artists since Royal Icing is very popular outside of the USA. icon_biggrin.gif

I second Toba Garrett. Her professional cake decorating book has step by step instructions for icing a cake in royal icing - very traditional in many countries other than the US.
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