Royal Icing Snowflakes.....any Helpful Hints??
Decorating By IHATEFONDANT Updated 28 Nov 2006 , 12:06pm by 2sdae
I have a wedding cake due the end of December and need to make royal icing snowflakes for it.
I know many of you have done this before and would love to have any helpful information you wouldn't mind sharing.
Any special recipe I should try for the icing?
Do you all use parchment paper or is there something better to pipe them on?
Any hints for successful removal from the paper to help cut down on breakage?
I have carpal tunnel syndrome and am trying to find a way to do these without having to repeat because of breakage.
I would appreciate any and all suggestions!!
Thanks!!
My only suggestion would be to turn them over and do the back side as well (after the first side has set up enough to turn over. This will not only make them stronger (and repair a break if they didn't turn over perfectly) but it will look more "finished" on your cake if they are not being laid flat against the cake.
A few tips I can give you are:
Don't make the lines too thin, or breakage is likely to occur.
Use real fresh egg whites (the pasturized ones in a carton are OK), because no meringue powder or dried egg white recipe will ever produce as strong a Royal icing as real eggs do.
Let them dry out really well - a good few days - in a non-humid, warm place (an airing cupboard is good).
Pipe them onto waxed paper or cellophane - then you can get them off easier and they will dry better.
Hope that helps!
I use cardboard with said pattern on it covered with very tight saran wrap taped. But not like fort knox taped, just securley. That way when I need to remove them I can slowly and carefully untape it and holding one edge slide them off say a counter top one at a time. Did that make sense? Peel the saran wrap away from them versus trying to lift them or pull at them. Hope that made some sense to ya. I also over pipe the design at least 2 times if possible to make a stronger line.
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