I'm doing a bridal shower cake and I'm doing a streamer (made of royal icing) around the bottom tier and placing royal icing flowers on them (you know, the kind you make on wax paper, then dry).
I've never used royal icing on a cake. Do I need to be careful if I make it too thin? Will too thin of royal make the buttercream (that's what I'm covering the cake with) mushy?
And another thing...Will the royal icing flowers stick to the wet royal icing streamers? I would think, but I just wanted to ask.
Any other tips would be very helpful.
I hope this made sense.
Thanks,
Steph
royal icing has to be just the right consistency....you can follow the same recipe everysingle time and may need to do something different each time.
I don't really understand what you mean by a streamer, but maybe someone else will.
You can easily attach royal flowers by dabbing a dot of bc on the back of them.
HTH!
Good Luck!
My personal opinion when using royal icing is not to go overboard, keep the decorating simple, for the mere fact that royal icing is very, very sweet given it is all sugar. A little can go a long way and to much can ruin a tasty buttercream cake.
I agree though, it is easier to pipe flowers separately, then apply with a dab of royal icing for glue.
The temperature and more importantly, the humidity is a big factor in deciding the correct consistency which is why the royal icing recipes vary each time you make it.
A good stiff consistency base for piping would be:
1 T of meringue powder mixed with 2 T of warm water
1 1/2 cups confectioner's sugar, sifted
Whisk the meringue powder mixture in a large bowl with a fork. add a 1/4 of the sugar and beat well. Gradually work in the remaining sugar, beating with each addition until the mixture holds its shape.
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