Immediate Help Needed - Royal Icing Disaster!!
Decorating By alittlesliceofhaven Updated 18 Jun 2007 , 8:45am by alittlesliceofhaven
Please help me! I am trying to make a BBQ grill cake for today. I have never used royal icing before and I'm have a VERY difficult time! I have gone through two batches. THe first batch just wouldn't harden. I think my problem was that I used cold water and hand mixed it instead of using a blender (only needed a small amount). My second batch I used warm water and a mixer.
My problem is that I am making the "grate" I am using a #5 tip (the biggest round tip that I have other than a 12) and making straight lines onto waxed paper. When I go to move the dried lines to the cake they are so delicate they are breaking into pieces. I'm also concerned that once on the cake and I go to put the fondant hotdogs and cheeseburgers on it, they will crumble and not hold the weight.
What am I doing wrong? HELP PLEASE!!!!!!!
I have thought about painting skewers gray, but I'm affraid the side wall that I made out of RI won't hold that --- Am a just out of luck? I have to leave in an hour to take the cake and I will be traveling an hour.
TIA
I just read about this on another post.....add more meringue powder to harden the RI. They also said to pipe onto plastic wrap instead of waxed paper, that the RI shapes will just slide right off.
Thanks I will give that a try!!!!!
I was trying to do a search on RI and my computer keeps saying those pages can't be found - how frustrating in my time of need!
Here is a link to that post........
http://forum.cakecentral.com/cake-decorating-ftopict-311543.html
I hope it helps! I just happened to read that one before your's.
This probably wont help you right this min but the best advise i can give you in the future is to make your RI pieces way in advance of when the cake is do I always make mine at least a week in advance they take a good long time to really dry and harden well.
As heather2780 said...give yourself more time. If you are just trying to make the royal pieces today for a cake that you are decorating today, it will not harden in time. You need at the very least 24 hours or so. I would try piping right on the cake with buttercream or use fondant.
Sorry to say so, but I agree... the RI pieces need more time to dry. At least 24 hours. I'd give it even more for really delicate pieces.
hey I don't know if i'm too late but why don't you do a fbct its much easier and its a little thicker then the RI pieces so when u flip it to put on the cake it won';t break
Thank you all sooooo very much!
I did figure out by baptism by fire that they needed more time to dry - when I came home tonight all the pieces on the counter were fairly hard (both batches).
I ended up putting the RI on skewers and the sides of the grill made from RI did hold (after each row I put it in the refridgerator for 5 minutes to help harden).
I was having such a hard time last night with my computer when I started to research RI - I gave up and just did it this morning, my bad. I'll try RI again when I have more time. I'll post a picture in Father's Day cakes.
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