Using Color Flow/royal Icing Run-Out On Top Of Cake

Decorating By aliciaL_77 Updated 18 Nov 2005 , 4:03am by tcturtleshell

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aliciaL_77 Posted 17 Nov 2005 , 11:01pm
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I was thinking of trying a run out on top of a BC iced cake... do I have to remove it before cutting or will it soften enough to cut? Any input is appreciated! Thanks again!

7 replies
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aliciaL_77 Posted 17 Nov 2005 , 11:51pm
post #2 of 8

bump.. anyone? missbaritone, maybe? icon_biggrin.gif

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charleydog Posted 17 Nov 2005 , 11:57pm
post #3 of 8

Ok, i do not know 100% for sure..but royal icing gets really hard so I would think you would have to take it off... unless the buttercream keeps it softer... although I have heard the grease from the buttercream will breakdown royal icing...

Maybe someone can help you better...sorry
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aliciaL_77 Posted 18 Nov 2005 , 12:07am
post #4 of 8

I wasnt sure either... thanks for the input though icon_biggrin.gif

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aliciaL_77 Posted 18 Nov 2005 , 3:13am
post #5 of 8

I am sure there is someone out there who can help... icon_biggrin.gif

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tcturtleshell Posted 18 Nov 2005 , 3:55am
post #6 of 8

Yes, you would have to remove it. It will be soft on the back side that is touching the cake but the top will be hard. I use royal icing & color flow (run sugar) all the time. I always remove it before cutting.

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aliciaL_77 Posted 18 Nov 2005 , 4:01am
post #7 of 8

thanks tc.. thumbs_up.gif

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tcturtleshell Posted 18 Nov 2005 , 4:03am
post #8 of 8

You are very welcome~

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