If royal icing dries so hard, why would you ice a cake with it? I know it is probably a dumb question.
You usually don't ice the cake with it, but use it for detail work instead. It's not hard like a rock, just hard to the bite. The exception of icing the cake with it is England I believe, where fruitcakes are typically covered with royal icing. They are kept for months, sometimes years from what I understand and the royal keeps them moist on the inside acting as a "cement" barrier.
well, i personally would not...
but a cookie? absolutely.....
why royal, though? i dunno....i DO like the crispness of it....sometimes (but rarely) that's exactly what i am looking for.....
especially if i want to make something ahead of time....but then you have to account for breakage....
my personal opinion is that it WAS a trendy thing, once upon a time.....not so much anymore...
and a friendly reminder.....there are NO dumb questions.....
just curious cake=ers.
Thanks for the info. I figured it would be used on cake dummies so it would last a long time? If it was used on cake dummies, would it melt in very warm temps?
Cake dummies are the exception. If you cover those with royal they will last forever. Once they are dried they won't melt, just get dusty with time. Your colors will fade if they are kept in the light though.
Good to know!!! Thanks. This web site is awesome! Everyone has been so nice and full of information.
I think in the UK they use royal icing on the fruit cakes they do.
It is used on fruit cakes to help keep them fresh... but you have to put a layer of almond paste on first, if you do not the rum/colours will soak through.
Also royal icing was used a lot in the 40-80 for wedding cakes it was the in thing and most people did have fruit cakes for their wedding not like now where everyone wants cake...cake...like DH.
I like using it for cookies in small amounts.