Emma: I think that I would still use the same amount of icing sugar and then add some cocoa + brown food color to get “chocolate” color. Jody, I have tried the tip with the cocoa powder too and I have not had any real problems with it. I look forward to trying this! if you do not. Wanted to make x’mas tree, by using flower corn and RI. Can you advise me please.? There is nothing more anoying when things goes wrong. There is so much stuff out there, and I really cant buy everything at once. the recipe uses this to stick on the lolly decorations? Hey Louise Using a spatula, transfer the icing slowly from the bowl into the bag. A question for the runny icing. I make royal icing with egg whites (pasteurized) since meringue powder and dried egg white powder is not very common here in Denmark. can you use a spoon if you dont have a mixer? Paola, Roma. When you lift the beater out of the mixer, the icing should form a peak at the tip of the beater. Nice and simple too because as I’m 12 don’t want something complicated! Thank you so much for answering that fast! I hope you can help with my problem. I have baked them, covered them in marzipan which i left to dry for a week, then a friend who worked in a bakery said it should be covered in egg white to seal it and stop any discolouration. JGS: mmmm not sure what could cause the problem? I need them to holds the shape. Luv2cake: http://www.shopbakersnook.com/m5_view_item.html?m5:item=154. no, the thing is when i pipe my outline it dries but then the crust crumbles to the touch:( (what am i doing wrong here?) hi Louise.. Help….I usually cheat and buy ready to roll icing to cover my christmas cake. So much questions!!! is it the this royal icing you can pour over buttercream and and it makes a kind of crust that you can paint? Try and look here http://www.squires-shop.com/ibf/index.php?p=product&id=2725&parent=0, I was wondering … I could buy royal icing powders locally, but I’d like to learn the basics before taking a shortcut in case of “emergencies”. am just setting up a small business i make cakes and i wanna learn as many recipes as possible thanx for this one i love it. we really loved your tutorial, and i’m sure our friends will really love the cake especially your royal icing. Or you could cover them with rolled fondant icing? Katherine: No you dont need the lemon juice. I’m learning loads from you! Great website u have!! It remains very sticky to the touch. It did not sagg. very nice i will make one and will share my experience , Hi, siami: Flood icing is a very thin icing that will spread out even when added to cookies or to color flow motifs. A friend in the chicken industry informed me that Australia does not have the dangerous strain of salmonella that scares so many American cooks. If I am decorating my cookies with fondant, what would be this best piping recipe to use for outlining the cookies and decorating them? When piping royal icing, be sure all the icing is in the bag because if any is left in the bowl, it’ll become hard and useless. Excellent website. Thank you Lousie for this ultrausefull post Does it says anything on the package? Shake: I would not use milk. Grettings from Venezuela. I always go by this, if im using fresh cream in a cake like a mousse filling I always keep it in the refrigerator. How do i achieve ganache thats nice and stiff? So I primarily stick to molding fondant for my cakes and such. BTW, what is RI called in Danish? How do you store RI? I have just started to ice the cakes and now it is drying brown patches are appearing on the icing. nice tutorial, i really like it:D thanks. I am an aspiring Pastry Chef. So nice to hear that many found the tutorial usefull. anita, Thank you for the vote that was very sweet of you. Or where can I get the lemon juice? I’m sorry but I have very little experience with the Wilton products. I’m making 200 cookies for my niece’s wedding and have a question. I recently purchased powdered sugar and it says on the package that it already has egg whites added. Hi Louise, I am going to be making my daughter’s 1st birthday cake tomorrow. Tks Louise. I know there are whiteners and such, but I have yet to buy some. Will you be making it as a runout/colorflow? I too have a Kitchen Aide Mixer and she used the wrong attachment. 8-10 oz confectioner’s sugar :-(((((. What’s the deal? It works very well without. The cake is sweet with the little bees on it. If so, let me know how I can represent you on my website, links etc. Can you send them to me?? It’s nice to find someone from Europe Your cookies are AMAZING! lige for at være ekstra besværlig hvor køber du dine farver og de der pinde til at lave de der kage ‘slikkepinde’ ? I dont find mine to soggy, but they are not as crisp as a freshly baked cookie but crisp enough for me. To tint it different colours do you just add a few drops of food colouring? how do you make frosting? Make sure that you take notes on how the RI is on the cookie but also how does the RI looks after 1 hour-3 hours. Please help! I have seen it done, but I would make a test, just to be sure on how the cookie react while it thaw. I have been working with RI for a while now and let me tell you, we are not friends:( this thing hates me..:) Now if you dont mind, i just have one more question!! I have to make cookies for my nieces graduation and wanted to flood them! Michelle: You can make a royal icing to pour over the cake this dry very quick. Learn how your comment data is processed. 1 1/2 teaspoons vanilla extract. Thanks so much for this Louise! Most of the time I make stiff peak and then go back to soft and thin stage. See my how to flood cookies with royal icing tutorial to learn this decorating technique. just making sure THANK YOU :)))))))))). Thanks Louise for posting this! i’m learning to bake cupcake for my grandma’s birthday and hope that i can bake cupcakes like yours that have such wonderful design. This should create a brilliant white icing to pipe. If its too thick I add a few tsp of milk and offcourse I add flavourings aswell. Some websites say I can refrigerate and some say no. Thanks, me encanta tu paginas y tu recetas que dan mucha ayuda a nosotro que estamos empezado pero me gustarian si pudiera ser en español.gracias. I was reading through the questions and came across Tripti’s question. Of advertising copy, dialogue and long-term story for several network soap operas, magazine articles and high-calorie contents for the cookbook: Cooking: It AIn't Rocket Science, a bestseller on Amazon! Continue this until the icing it thin and liquid. Can I refrigerate it when I was not piping all?? How much Cream of tartar would i add to the mixture? I just let them dry on a tray. Or even 25? Let it sit for a few mins then slowly stir until cream and choc is combined and smooth. I just wanted to say I think it is brilliant how you are able to describe your cake-craft abilities in a friendly manner! Hey, can I ask you something.? The real lemon extract. Hi louise, is icing sugar the same as confectioner sugar, cause i used confectioner and the flavors came out weird, like it had an after taste… and also i whipped it by hand. There are no problems keeping the RI in the fridge. Til: [email protected] Simple instructions with pictures helped a great deal. elouise: I have not tried the Magnolia frostings, but when I make frosting I use the paddle and I use the amount equal parts of butter and icing sugar. You are an AMAZING decorator. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. I love baking as all your fans and would love to share my projects with all of you!!! Thank you for all the tutorials, they’ve been really helpful. i made this trying to “flood” a cake… and it worked, and was able to add tiger stripes effectively too…. oh i forgot to say that the crust type thingy is quite thin, like about 3mm. Why won’t the glaze dry? Maybe some of the UK readers can help us out?

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