Sorry need some help again!!
I am making a cake for my Mum's birthday and she loves royal icing which I hate covering a cake with!
So I've done 2 layers (the book said too) but I cannot get it to go smooth.
Can someone please tell me if there is a way!!
(I'm doing like a vegetable patch as every time you go over you get a tour of the vegetables!!! So if you have any tips on vegetables that'll be fab too!)
Masking a cake in royal icing? Am I reading that right?
I would dip my straight spatula in water and hope to do a really good job. On our cake dummies in class, some of us would go as far as using sandpaper (when it's dried) to get it smooth, but I don't think that would be appropriate for edible cake! haha
You're trying to frost a cake in royal icing? How are you supposed to cut through it after it dries? You'd need a band saw!
Yeah you read that right covering a fruit cake in royal icing! My Mum loves it and hates fondant! Luckily I won't have to cut it!!
The wet spatula seemed to take the colour out of the icing in places? I let it down a little so the sides are pretty smooth, luckily I don't need the top smooth for my design!!
Thanks for your tips
Is it the right consistency?
Are you over mixing the RI? As that makes it fluffy and gives you a bubbly or rough surface rather than a smooth one. Have you "rubbed down" your icing to get rid of air bubbles?
I have Eddie Spence's book if you need any help, he is the RI master and his book is like RI's equivalent to the Bible.
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