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how long does Royal Icing last....

post #1 of 12
4/8/05 at 8:47am
Thread Starter 
How long do prepaired Royal Icing flowers last? I have some I made in January that I'm not sure are still edible. I know this is such a dumb question, since I know I have heard the answer somewhere. But off the top of my head, I can't remember.
Mrsfish94- making cakes since 9/04 and loving it!!!
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Mrsfish94- making cakes since 9/04 and loving it!!!
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post #2 of 12
4/8/05 at 8:53am
I have some royal icing flowers I've had wrapped up and sealed in a container for about five months. Every now and then I pull one out and try it. It's fine and the color hasn't faded either. I layer mine in between paper towels and store them in empty cracker cans!!


Amy
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post #3 of 12
4/8/05 at 9:53am
Quote:
Originally Posted by mrsfish94

How long do prepaired Royal Icing flowers last? I have some I made in January that I'm not sure are still edible. I know this is such a dumb question, since I know I have heard the answer somewhere. But off the top of my head, I can't remember.




They are fine for ever just make sure you keep them in a container that they dont get any dust on them... I put mine in one of the bins that have like 8 swinging draws...
Victoria Cargill - Ladycake
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www.Ladycakes.com

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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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post #4 of 12
4/8/05 at 10:19am
I've got some in several of those plastic ziplock (or $ store brands) containers with the lids and they stack real nice together, no broken flowers.
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post #5 of 12
4/8/05 at 10:40am
Quote:
Originally Posted by jscakes

I've got some in several of those plastic ziplock (or $ store brands) containers with the lids and they stack real nice together, no broken flowers.




I have read in many areas that people say to seal them in a air tight container ... I was always told not to cause they will get soft what way... have you found that to be true with the way your doing them???
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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post #6 of 12
4/8/05 at 10:53am
I just checked and the flowers, leaves, etc. are all okay! I ate a leaf and drop flower and they tasted fine. Those I tasted have been in there since September/ October~I have a friend who likes to eat the little flowers if I don't put them away!
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post #7 of 12
4/8/05 at 4:36pm
Quote:
Quote:

I have read in many areas that people say to seal them in a air tight container ... I was always told not to cause they will get soft that way... have you found that to be true with the way your doing them???



No, Victoria. Once they are dried, they won't go soft if they are not exposed to moisture nor grease. You have to make sure they are completely dried for like a week with air circulation around them and low moisture (if any). Then you can seal them up and save them for a long long time. Our teacher said she keeps hers about 3 months, but she thinks they would last longer. Don't refrigerate them, though, because they can get more moisture in that way if the container isn't sealed perfectly. You will need to fridge or freeze any buttercream flowers you do in advance, though. I have to keep those straight! icon_smile.gif Aha! That is what I should do with the extra frosting I have!
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post #8 of 12
4/8/05 at 8:04pm
Quote:
Originally Posted by AngelWendy

Quote:
Quote:

I have read in many areas that people say to seal them in a air tight container ... I was always told not to cause they will get soft that way... have you found that to be true with the way your doing them???



No, Victoria. Once they are dried, they won't go soft if they are not exposed to moisture nor grease. You have to make sure they are completely dried for like a week with air circulation around them and low moisture (if any). Then you can seal them up and save them for a long long time. Our teacher said she keeps hers about 3 months, but she thinks they would last longer. Don't refrigerate them, though, because they can get more moisture in that way if the container isn't sealed perfectly. You will need to fridge or freeze any buttercream flowers you do in advance, though. I have to keep those straight! icon_smile.gif Aha! That is what I should do with the extra frosting I have!




I have some are at 5 years old so I know you can keep them a long time but I did not think you could seal them in a contain with out some kinda air I thought if they were sealed sold they would get soft.. SEE I learned something new today... Thanks..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #9 of 12
4/8/05 at 9:22pm
I put my royal icing flowers in the freezer.When I need them they are just like they were when they first were made! They do not melt or are they wet, the colors have not faded at all.

Royal icing flowers only need to dry about 24 hours. (If they dry that fast in Louisiana then they will dry a little faster everwhere else!) I use a ziploc storage keeper & keep them divided with wax paper. The ones I have had in the freezer are starting to taste a little like ice that's been in the freezer for awhile. I did those in Nov. & then another batch in Jan. I have also kept them in a ziploc storage keeper the same way but in a cabinet. They will last forever! They don't because I use them on a lot of my cakes!!! icon_sad.gificon_sad.gificon_sad.gif
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #10 of 12
4/8/05 at 10:28pm
When they opened one of the tombs at giza they found royal icing flowers that were fully intact and still edible
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post #11 of 12
4/8/05 at 11:58pm
Giggles at Peppy's comment. It's possible!
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post #12 of 12
4/9/05 at 12:39am
That was too cute peppy!!!
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