SC - Re: Last Minute Details

[margali]

My royal Icing recipe [taken from the back of the bottle of
meringue mix[fancy name for powdered eggwhites and sugar...]
calls for .25 cup meringue powder, .5 cup water, beat to
peak. add 4 cups sifted powdered sugar, 4.5 if firmer
finished product desired, beat to desired consistancy...
Sounds like Royaal Icing gots egg in it.
Last time I made it, to make a sugar cube castle, I remember
it was rather gloopy, but that I was told to make it sort of
runny....
But I could see molding the stuff and ending up wit someting
sort of like hard paste porcelaine...Porcelaine
medallions...edible coins...the possibilities are
interesting!
margali

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.
> It should take to about a count of 10 for the drip to incorporate
> itself back into the icing.  Much under that and it is too runny; add
> more sugar.  Much over that, or if the drip sits on top of the icing,
> it is too thick; add more liquid.
>
> Alys Katharine

- -- 
To respond, take out the word "cuskynoles"
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