Hello, all. The other night on the Ultimate Cake Off, I briefly saw one of the chef's holding a piece of RI coral that he said he'd made in the microwave. I didn't catch all of his description. I tried just microwaving some RI I had on hand and it puffed up nicely, but deflated quickly and was still gooey on the bottom.
Have any of y'all done this, or do you know the procedure? I wonder if it has to be egg-white RI, instead of merengue powder RI? Any idea on how to get it to keep it's puffy bubbly shape?
Thanks!
They say the icing should be at least a couple of days old and starting to crust. Place 1 cup of RI into a 3-4 cup microwave safe glass bowl. Heat on high for 2 minutes adjusting the time to your oven. cool for a few minutes then scrape a knife to release. Warning the hot sugar can burn you. Do not remove from the bowl until icing has cooled completely. Break open the crusted icing and the coral will be revealed.
These instructions were directly from American Cake Decorating magazine. Hope this helps. 
Could someone put a tutorial on this site for everyone? I don't know how that will work with the copyright laws.
Hello, all. The other night on the Ultimate Cake Off, I briefly saw one of the chef's holding a piece of RI coral that he said he'd made in the microwave. I didn't catch all of his description. I tried just microwaving some RI I had on hand and it puffed up nicely, but deflated quickly and was still gooey on the bottom.
Have any of y'all done this, or do you know the procedure? I wonder if it has to be egg-white RI, instead of merengue powder RI? Any idea on how to get it to keep it's puffy bubbly shape?
Thanks!
Here is something I just found on Egullet. It maybe what you are looking for. I hope this helps.
http://forums.egullet.org/index.php?showtopic=82502&mode=linear
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