i would like to make some "topper" for my birthdaycake. like a nice 27 or so, with lace work..
which is a good recipe for royal icing (i have the meringue powder) and what do i have to think of while piping my topper? do I use waxpaper and grease it? how far in advance do i have to pipe the royal icing? should I put it in the fridge or just leave it on the counter until i need it? should i pipe it thick or thin? how do i get it of the paper?
questions over questions