any ideas on why people are using Food Dehydrators to dry their cookie/icing with? I use a regular fan. Does the icing dry smoother or shinier with a FD?
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sugarkissed_net: Thanks for the brilliant Soft Royal Icing recipe !!
Having no art skills I use the stencils a lot. This recipe was easier to use as it didn't crust up immediately after coming out of the icing tip. It made a smoother cookie top without an ugly outline, (mine's still not perfect - just much better) It tasted better than regular RI, and it had a tiny bit of a gloss, It was firm to the bite- not rock hard............I'm shocked.
(Ok Ok... no laughing at my attempt to do brush embroidery (I keep seeing seagulls in clouds there) I'll stick to stencils.)
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You are all such a wealth of information and have no idea how inspired I am by all of you. I just had to share that.
I feel like such a big fat beginner right now and get so incredibly frustrated at times. Then I come on here and read and it inspires me all over again. One of these days hopefully I will be good enough to be posting on here and helping others rather than just lurking in the background trying to learn and asking the occasional question!
Thank you all so much for your creativity and your willingness to share and help the rest of us.
I discovered an unexpected side consequence in using the Soft Royal Icing.
I took the practice cookies to my folks to munch on. Mom wouldn't shove the cookie in her mouth, like me & Dad. She broke off pieces of the cookie, so she could delicately put a small piece in her mouth. I watched in surprise as the icing flaked off, so to speak as the cookie was broken.
The top part, hardened & crusted, popped off in small bits - while the soft inside icing stayed on the cookie. The cookies were under a fan drying for 24 hours prior.
Probably something that I did incorrectly. I actually think that I can live with this, as most people just eat the darned cookie.
Please post your results! I'd love to know a better faster method of drying