To fit the fondant, lift and place over the cake, not stretch which will result in tearing. This is approximate as a lot depends on the consistency of the buttercream. Check out the Cake Decorating Page for how to stack and dowel cakes. And for some decorating ideas:.
Once you place it in the fridge, it builds a crust quicker. We place it in the fridge only if we are covering it with a second coat of buttercream, then that crust is helpful, as it will be like a smooth board to paint over. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. What can you use instead of egg whites to make royal icing?
How to store royal icing. As well as using it to coat the cake itself, you can pipe decorative borders, scrolls, and figures onto cakes using this type of icing, though this does take some practice. It takes a lot of practice to get a beautiful finish, and you need a lot of patience when it comes to piping intricate details.
Even though this is seen as an old-fashioned icing, I embrace it, I try to elevate it by using it in more contemporary cake designs, still with a nod to its tradition. It can be piped using a piping bag into dots, rosettes, swirls, loops, and lines using different piping nozzles, and is also used for piping names and messages onto cakes.
When royal icing dries it becomes firm and hard. The addition of glycerine allows it to set. This is recommended for coating cakes, but not for any piping or intricate details, as you will lose the strength of the icing. Allow the iced cake to dry and harden for days before adding a piped decoration so that any mistakes can be easily scraped off.
You can pipe designs such as flowers or swirls onto florists cellophane and leave them to dry at room temperature before carefully adding them onto the cake. If you want something a bit softer, or you wish to decorate your cakes with hand-modeled figures , you would be better suited to a ready-to-roll sugar paste or fondant icing.
Thank you, Lorraine. I don't quite understand the question but I'll have a go at answering. First: Yes you can pipe royal icing over a sugarpaste covered cake. You can see Chef Ceri Griffths in his royal icing tutorial here :.
Vintage Piping Techniques. Second: It is better to do ganache crumb caot without mixing buttercream into it. If you mix buttercream into you ganache it will be a very soft consistency and will not set up as strong as just ganache.
I don't think it is a good idea to pipe royal icing on a buttercream ganache crumbcoat because the fat in the buttercream will break the royal icing down. You can use all shorting, if it must be pure white, but for the different in taste and texture, I would elect to go with the creamy tone every time.
Sandra I'm forgetting sooo many of those 'old time' hints. Yes, using just a teeny bit of voilet will help whiten some but there is a very thin line between how much is enough and how much is over the line : And as K8 said there are something l;ike 50 shades of white! Ask a painter:. Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine!
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