Royal Icing Recipe - Recipe and Baking Ingredients
Royal Icing Recipe:
This is the recipe that I use for decorating cookies. I chose this recipe because I can get Just Whites at my market. I had problems getting the Meringue Powder that is recommended in many recipes. Raw Egg Whites is not advised to use these days.
Warning: Any grease will break down icing. Remember if the icing is too dry, add water a few drops at a time. If icing is too moist, add more powdered sugar. It's as simple as that.
1 pound fondant or powdered sugar
In a large mixing bowl, stir together powdered sugar, cream of tartar, and Egg White Powder. Add water and vanilla extract; beat at low speed until sugar is dissolved, then at high speed about 10 minutes or until mixture is light and fluffy (icing must hold its shape before using). Keep bowl covered with a damp cloth to prevent drying.
NOTE: I spooned 1/2 of this mixture into a 10-inch piping bag fitted with a #2 tip. I liked putting a "Chip Clip" on the top of the bag to keep it closed and twisting the bag to get the icing to flow. By twisting, I used a lot less hand pressure and didn't tire out so easily. Put the piping bag tip side down in a glass that has a damp paper towel in the bottom. This will keep the icing hardening up like cement while you attend to other life duties.
To the second 1/2 of the icing, I added water, a teaspoon at a time and mixed well until the consistency of heavy whipping cream. Then I poured it into a squeezable bottle with a cap and stored the bottle upside down in a glass. I outlined the cookie with the pastry bag and let them sit for a few minutes, Then flood the icing from the squeeze bottle, with a back and forth motion over the whole area. If necessary use a knife to smooth all over the cookie and a toothpick comes in handy for getting rid of tiny bubbles and filling little holes. Set aside and let dry overnight.
Next day, pipe your designs. I
had eight drawings of patterns that I made up, so I taped them on my dish
closet door right in front of my face for fast reference. The drawing were
the basic idea and every cookie ended up with different points, curls,
swirls and dots. Let dry overnight then package.
Chocolate curls - AKA Chocolate Cigarettes
1 package (8 ounces) chocolate, coarsely chopped
Place chocolate and shortening in 2-cup glass measure. Microwave on HIGH about 1-1/2 minutes or until melted, stirring after every 30 seconds.
Pour melted chocolate onto back of baking sheet, marble slab, or other heat-resistant flat surface. Quickly spread chocolate into very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable.
Using small straight-edge metal spatula or paring knife, held at 45° angle, push spatula firmly along baking sheet, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.)
Using small skewer or toothpick, transfer curls to waxed paper.
Store in cool, dry place
until ready to use.
I would like to make a wedding cake for a cousin, but she and her fiancé are not that fond of butter. I tasted a very creamy (and yummy) cake filling that had a consistency that was almost like a cross between a mousse and a pudding, and when I asked, it turned out to be Bavarian cream. I've looked online and found quite a few recipes for Bavarian cream cake filling, but I was wondering if you have a favorite one that you can share? Thanks again and take lots of care.
If you prefer to use a homemade Bavarian Cream, then use a buttercream icing and refrigerate the whole cake.
I know that some of the really important bakeries across the US do use a Bavarian Cream filling. Remember, they have many folks that are dedicated to making, assembling and decorating the cakes so the whole process is much faster. They usually have cooled vehicles to do the cake delivery or in some cases you must pick up the cake from the bakery so if anything goes wrong, you are at fault. At many of the large halls, there are also cool (not refrigerated) rooms to store the cake until needed.
For a little extra strength in the cake, I like to light press the cake down in the cake pan immediately after removing from the oven. Remember, that the cake is hot so use a tea towel! This levels the layer (flattens the dome) and also helps make the layer a bit denser. Not exactly a pound cake texture but not a fluffy cake. (This method rarely affects the tenderness of the cake.) Let cool for 10 minutes, and remove from the cake pan. Let your layers completely cool. I like to let them sit for a couple of hours at least.
To my knowledge, there is nothing to do to change the taste of the Wilton fondant. If you try, you could change the consistency of the product so you could end up with a strange product because of chemical changes between the ingredients.
I’m not a novice baker, but not nearly a pro either – and this is my first time with fondant. I plan to color the fondant with food coloring and then use a slightly darker shade and cut out little circles for a polka dot effect. I can attach those with a dab of water, right? The party is Sunday, so I planned to bake and cover the cakes tomorrow (Saturday), then decorate with the dots on Sunday.
Any other advice you have would be much appreciated! Thanks a million!!!
My question is this…I’m making a two tiered cake (one 8 in round and one 6 in. round) for my daughter’s 3rd birthday. I’m planning to make the MMF tonight and bake the cakes tomorrow. I’m using the Favorite White Cake recipe. Is it enough for both the 6in and 8in or should I double the recipe?
How tall will the cakes be?
I want them to be fairly tall so it looks nice once they’re stacked, but I don’t want to put too much batter in the pan and have them not bake properly. My pans are pretty deep. The 8 inch is 3” deep, the 6 inch is 2” deep. Help!
Also, do you recommend putting the top cake on cardboard and then using straws or dowels in the bottom cake to prevent the top one from sinking?
I’m not a novice baker, but not nearly a pro either – and this is my first time with fondant. I plan to color the fondant with food coloring and then use a slightly darker shade and cut out little circles for a polka dot effect. I can attach those with a dab of water, right?
The party is Sunday, so I planned to bake and cover the cakes tomorrow (Saturday), then decorate with the dots on Sunday.
Any other advice you have would be much appreciated! Thanks a million!!!
I’ve not tried this but here are a few thoughts about making your own.
To make homemade powdered sugar, you can put regular sugar in your blender and whirl away until the sugar is pulverized so fine it looks like powdered sugar so I’m following that train of thought here.
You would need to make a colored sugar so use about 8 ounces of the sugar. Make sure it is completely dry and all of the gel food coloring has been absorbed. The color will have to be intense. I’d use a food processor for ease in the combining process.
Place it in the blender and process until you are satisfied with the results. Don’t be surprised if it takes 20 minutes. If the mixture gets warm, please stop the machine and let the sugar cool, otherwise you could get a big, hard clump of sugar and destroy your machine.
I think that the problem with this is that the color will be weak. By adding so much air and cutting the crystals, you might end up with a pale red or pale green.
I haven’t heard of a spray to preserve the fondant. Most of the ladies that I know either put the cakes in glass enclosures to keep the dust and fingers off, or just show their work with pictures.
Since I’m a home baker, I’ve never used the product.
From rereading the quote thought, it sounds like you add additional cornstarch to the Perma Ice in the dry form. If you make a paste with water, you’d be defeating the purpose of trying to dry the product. I’d add a little bit and very gently stir so that I would not add bubbles to the Perma Ice and ten add more if necessary.
Since you have multiple questions I’ll answer them below:
(1) I have just stumbled upon your website...wonderful! I am thinking about beginning the art of cake decorating from my home and have no experience with fondant or gum paste...in fact before reading your questions and answers online I thought gum paste was edible....is there another medium I would find easy to use for edible flowers that yield the same beautiful result?
Gumpaste creates the best results for flowers, and it’s also easy to work with. The flowers are removed simply from the cake before eating. One great thing about the gumpaste flower is that it can be created in white, months in advance, stored in a dry, room temperature, airtight box and then colored as needed.
You can also make flowers from fondant but it
more difficult and fragile in my opinion. You
can, of course, make buttercream flowers.
(2) Also, would it compromise the integrity and taste of the cake if the cakes were baked a day or two ahead and then refrigerated/frozen before decorating?
If you are baking only a day or 2 in advance,
you would not want to freeze your cake before
decorating. You would just get the layers
frozen and then you would be taking them out of
the freezer to defrost. Way to much
unnecessary work and you would actually be
losing moisture in the whole process.
(3) Looking for short cuts so that I don't have to do everything in the same day so any advice would be great.
information, like you find in this book, that
can help you make decisions in your baking life.
Also, remember that if you decide to go into
the business, the purchase of a reference book
is a tax write off.
(4) Also, I went to the given link for your homemade fondant recipe that everyone is raving about but could not find it...is it possible to send it to me?
I would also call Duncan Hines again.
You could have gotten someone that was
having a very bad day and not helping you
properly. My gut feeling is that
Duncan Hines has made an inferior batch of
this product and is trying to avoid a
recall. Other than that, I don’t know.
You should never have to “fix” cases of
Since you are interested in doctored cakes, you should take a look at the books by the Cake Mix Doctor. Her first book has many types of cakes, cookies and bars. It is a great book to start with. Also use a good quality cake mix and follow the pull dates. My favorite brand is Duncan Hines. To me this brand has the least chemical after taste to the batter and the baked product.
Tip: In my opinion, try to get white candy melts, they taste better in this recipe than the white chocolate you buy at the market. The white melts can often be purchased in hobby stores or party stores. I buy 5 pounds at a time and keep them in zip lock bags on a cool pantry shelf. I often use 8-inch cake pans instead of the 9-inch pan that is called for. The oven temperature will be the same, but increase your baking time by 4 minutes. Always check your cake with a toothpick to see if it done.
Following is my favorite recipe:
6 ounces white chocolate, coarsely chopped
1 box plain white cake mix (Duncan Hines)
2/3 cup water
1/2 cup vegetable oil
3 extra-large eggs
1 teaspoon pure Vanilla Extract
Preheat oven to 325 Degrees. Place rack in center of the oven. Generously grease two 9-inch cake pans with solid vegetable shortening then dust with flour; shake out the excess flour. Set aside pans.
Melt white chocolate in a small saucepan over low heat, stirring constantly, 3 to 4 minutes. Remove from heat and let cool slightly.
In a large bowl, place the cake mix, water, vegetable oil, and eggs. Pour in the slightly cooled white chocolate. Blend with a mixer, on low, for 1 minute; stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and mix for 2 minutes; scrape down more if needed. The batter should look well blended.
Divide the batter evenly between the prepared cake pans, smoothing it out with a rubber spatula. Place the pans on a cookie sheet, side by side in the oven.
Bake the cakes until they are golden brown and spring back slightly when lightly pressed with your finger, about 38 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. After 10 minutes, run a dinner knife around the edge of each layer and invert each onto a rack, then invert again on another rack so that the cakes are right side up. Allow to cool completely, at least 30 minutes or more.
I was wondering if you could help. I am a pretty good baker, and usually obtain great textures in my cakes, even when leavened only by eggs. However, I cannot seem to manage whipping powdered egg whites properly, because when I do my cakes do not rise well. Is there a trick to make them whip like real eggs? I don’t understand what I do wrong, especially since powdered egg whites are naturally at room temperature, which should make them easier to whip. I often feel badly when I have to use only egg whites and discard so many yolks in several recipes, and I would be happier using powdered egg whites, if I can manage them properly.
I spent a few years not wanting to really get started with baking because I hate to waste food. While my kids were in school I of course did the school bake drive thing to help the kids earn money for this or that. Almost always, I had leftover yolks or whites and I promised myself that I would come up with a clever recipe the next week to use up all of the remains. The fact is that I don’t ever remember finding the perfect recipe so I just gave up and threw out the possible refrigerator science project.
My solution was to get chickens so that I would have lots of eggs and never feel guilty about the wasting. That only worked so long for me and the work upkeep on the hens was more than I wanted to deal with after a day at work and 2 hours on the freeway. I found a good home for the chickens and made someone else happy.
The point of this dissertation is this, for me and my life; it is OK to throw away a few egg whites or yolks without guilt. A dozen eggs cost 99 cents so I’m not throwing to much cash in the trash. Sometimes I make an omelet or a soufflé and add a few extra yolks. The dog and cats also get an enhanced dinner. I get a facial or condition my hair. Mainly, I feel less guilt and that is good.
Now, as to your question about the dry egg whites. I only use them in my buttercream icing so my knowledge is very limited. (I prefer real egg whites but sometimes I need to be cautious because there might be pregnant lady or folks with frail health, eating the cake). I’ve checked a few places though and the most references I find, for using the dried product is for Meringues, shells, cookies and mushrooms. Just Whites says that they can be used in many baked goods. Here is what they say about their product.
I hope this helps you a bit. Please consider using real eggs for your baking. It is healthier, will taste better, have a better texture, and be more satisfying to your taste buds. In the end, that means more compliments for you.
1) Are you using a quality powdered sugar? Some brands use more cornstarch and don’t sift the sugar and cornstarch well before packaging.
2) You might need a little bit more water in the mixing stage. Try adding and additional ½ teaspoon of water then mix. You might even need more water than that. I live in the high desert and I have to add additional water to almost every recipe. Expect the mix to be very sticky before you add th coloring that is available since I live in a small town. Would it destroy the cake decorations or could I get away with it? - Lisa (8/24/05)
You can order the Wilton Gel from their web site or you can get the AmeriColor Liquid Gel from cake decorating websites such as Sugar Craft, Country Kitchen, or Sweet Celebrations. Beware though; looking at these sites can get addictive when you find out all the neat baking things they carry.
My question is this: I've taken to pressing the cooked egg/sugar preparation through a fine-mesh strainer to remove little, round, firm bead-shaped formations that I am assuming come from the egg white. It almost looks like tapioca granules. What are these? What causes them to form? How can I avoid them forming in the mixture? I've tried high heat, low heat, using a hand-mixer while cooking the eggs ... I've tried adding a teaspoon or two of water to try to break down the proteins. This last trick seems to make the situation better, but doesn't correct it all together. I know they are harmless, but they detract from the velvety smooth texture of the icing. I'd love to hear what thoughts you may have. With many thanks.
You should have much better results in the future. If you find the time, please write back and share your results.
Now I'll give you my white cake recipe that is both my favorite and most versatile recipe. I’ve added a few notes at the bottom of the recipe.
This makes 6 cups of batter.
This cake is a white cake but not "Bridal" white.
I have found that I like the flavor better when I use White Candy Melts instead of the White Chocolate you can get in the markets.
Almost any filling can
be used for this cake.
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