Dry Icing?

Decorating By candice1988 Updated 8 Sep 2008 , 1:30pm by indydebi

candice1988 Cake Central Cake Decorator Profile
candice1988 Posted 7 Sep 2008 , 7:40pm
post #1 of 5

I have students who have problems with dry icing the the crackly edges when they make roses. I tell them to add corn syrup to make it creamier, but sometimes they still have the edges. Is there anything else you can add or do to get rid of the edges?

4 replies
vrmcc1 Cake Central Cake Decorator Profile
vrmcc1 Posted 7 Sep 2008 , 7:50pm
post #2 of 5

if the cracking edge is from the pointed edge of the rose tip you need to open the tip up a little. Also piping slower helps

KHalstead Cake Central Cake Decorator Profile
KHalstead Posted 7 Sep 2008 , 8:24pm
post #3 of 5

and if their icing is too stiff it will always crack even with corn syrup.....a little piping gel helps too........unless their icing is too thick

kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 8 Sep 2008 , 4:03am
post #4 of 5

Instead of &/or in addition add a bit more fat (Crisco/butter or?) to make it creamier.

Beginners have a problem w/the edges cracking because they are not turning the nail fast enough. It's a common problemicon_smile.gif
BTW: I *love!* roses w/cracked edgesicon_smile.gif

indydebi Cake Central Cake Decorator Profile
indydebi Posted 8 Sep 2008 , 1:30pm
post #5 of 5
Quote:
Originally Posted by kakeladi

BTW: I *love!* roses w/cracked edgesicon_smile.gif



Me too! Even God doesn't make a perfect rose every time!

Quote by @%username% on %date%

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