Quick question - maybe some of you know the answer......
Sometimes when I pipe onto a fondant cake with royal icing, it will look fine initially but then later start to "melt" (for lack of a better word). For example, a piped pearl border might start to sag. Or a decorated design might slightly slide down the side of the cake. Not completely, but just enough to look sloppy. Why does this happen? And why does it happen sometimes, but not all of the time?
I make my royal icing with fresh egg whites, and enough powdered sugar to make it a little thicker than I need. Then I thin it just a bit to a pipeable consistency with a tiny bit of lemon juice.
Any ideas? Do you have a "fail-proof" royal recipe different from mine? Thanks for your help!
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