Emergency, Please Help Me!!!!!!!

Baking By missytreats Updated 1 Nov 2009 , 3:50am by missytreats

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missytreats Posted 31 Oct 2009 , 3:19am
post #1 of 8

I have asked for help before on this but had no reply so fingers crossed somebody can help me this time. I'm desperate!!! I have been decorating truck cookies with RI all year and for some reason the piped piece around the windows (see photo) has small collapsed holes in it. They never used to do this but always do it now, same place every time. I have tried piping it thinner, thicker.... there seems to be no rhyme or reason to why it has started doing this. Somebody please help me, my cookies look horrible now!!!!

7 replies
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catlharper Posted 31 Oct 2009 , 3:30am
post #2 of 8

Hope someone can help you! I have no idea how to fix the problem for you but it sure sounds like it sucks!

good luck,

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chefjulie Posted 31 Oct 2009 , 3:38am
post #3 of 8

I dont see a picture, but it sounds like you may need to go back after you pipe and "pop" the air bubbles with a new-sanitized pin.

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globalgatherings Posted 31 Oct 2009 , 3:40am
post #4 of 8

where's the photo? Could your problem be air bubbles in your RI?

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Jeniwin Posted 31 Oct 2009 , 3:56am
post #5 of 8

I think I know what you mean. I did some dark grey RI last weekend and had the same issue. Its not really popable air bubbles, but it almost looks like a pummace stone (sp?). I didn't end up using it after all, but I just assumed I had it too thick and dry. Could this be the issue? Did you change PS brands?

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Lambshack Posted 31 Oct 2009 , 4:09am
post #6 of 8

I have this problem whenever I use black coloring. In order to get it black enough, I think the RI breaks down with all the extra liquid. Whenever I would bag up the cookies, all the black RI would crumble or chip off and make a huge mess! I switched and use a glaze (milk, corn syrup, and PS) now whenever I have to use black.

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Cakepro Posted 31 Oct 2009 , 4:44am
post #7 of 8

To counter all of the extra liquid the black icing color adds to the royal icing, you need to add an extra Tablespoon of meringue powder to your single (1 pound) batch of RI.

Been there, done that...extra meringue powder is the fix! icon_smile.gif

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missytreats Posted 1 Nov 2009 , 3:50am
post #8 of 8

Thank you all so much for your replies. It's definately not air bubbles, I have conquered that battle ha ha. I was pretty sure it had something to do with the liquid in the RI as I make it pretty thick then thin it down with water, so will try making it closer to the right consistency in the first place with the egg whites. THANK YOU all so much. While you are there, once and for all: is it better to whisk the RI on high or beat it on low? I used to whisk high, but everybody else seems to beat on low so I do it that way now. Both ways seem to be okay though.

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