OT: RE: SC - Re: "cruel food"

[Stapleton, Jeanne]

On Sat, 10 Jul 1999, Elise Fleming wrote:
> Briefly, royal icing is runny.  Gum/sugar paste is not; neither is 
> fondant.  Both can be used to cover modern cakes but the results are 
> somewhat different.
> 
> If you dip a knife into royal icing, you can let the icing drip off.  

The royal icing I'm familiar with has the texture of frosting to start and
dries rock hard. The drippy stuff used for frosting petit fours I don't
recall the name of. Am I lost in the ozone, or is this a cultural
variation?

Mirhaxa
  mirhaxa at morktorn.com


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