Probably A Dumb Question But Here Goes....

Decorating By Taigen Updated 22 Mar 2006 , 1:59pm by Mac

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Taigen Posted 22 Mar 2006 , 1:31pm
post #1 of 5

I'm curious about this and wondered if you could help. Again I have been reading about all the frostings etc. used in cake decorating (can you tell I like to research haha icon_biggrin.gif ). Not sure this will make sense but here goes.
With royal frosting, over and over it is warned not to allow ANY grease to come into contact with it...that said, how can you use royal frosting elements on a buttercream based cake? I have the same question regarding clay and gumpaste if you use crisco to manipulate it, what happens to any royal frosting you may want to use on top of it?Fondants??
How do you inter mix these various elements without disaster?

4 replies
The_Parsons_Wife Cake Central Cake Decorator Profile
The_Parsons_Wife Posted 22 Mar 2006 , 1:38pm
post #2 of 5

Royal icing requires the beating of egg whites or meringue powder, and for the proper consistancy you can't have fats in the mix. Once mixed and dried the pieces you have created may be used with buttercream. Blessings, Shawn <><

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Taigen Posted 22 Mar 2006 , 1:41pm
post #3 of 5

Thanks Parson's wife.....so it is during the "making" that no grease can come into contact...thanks...I was really wondering how I could incorporate the various techniques without them "reacting" to each other.

Kitagrl Cake Central Cake Decorator Profile
Kitagrl Posted 22 Mar 2006 , 1:46pm
post #4 of 5

Someone told me that once the royal icing is correctly made, that grease will not make it melt....that it is only during the mixing process that no grease can touch it.

Haven't really tried this to prove it though.

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Mac Posted 22 Mar 2006 , 1:59pm
post #5 of 5

Hey Kitagirl--
I made my mom an Elvis cake and Elvis was royal icing. It was flat on top of a BC cake for 2 days before she took it off and saved it. It still hard like day one (and this has been since August 2005).

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