What Type Of Icing To Use For Bows
Decorating By CakeGalUK Updated 6 Oct 2010 , 3:04am by microbiology1
So I've made a few bows now (specifically the 'loop' type bows) but I find that making them in pure sugarpaste aka fondant leads to breakages.
I've read loads about adding CMC and such like, which is fine, but I suppose what I am confused about is WHAT I am trying to achieve... let me try and explain more.
The loop parts break, but I don't know if this is because the icing is too soft, too hard, too dry, not dry enough, not elastic enough etc etc. So I don't know what to 'add' because I'm not sure what I'm trying to fix/achieve. I hope that makes sense.
So my question is, to make loop bows, does the icing you use want to set entirely hard, or does this make it brittle? Does it want to be more like sugardough so it holds it's shape but would still be soft and edible?
I'm confused, please help!!
I believe what you need in the UK is modelling paste.
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