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Antionia74 royal icing advice - Page 2

post #16 of 30
Does it look like the consistency of the icing in my step-by-step photos?

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

The icing does kind of look "fluffy" when it's made to the thick consistency, yes. But in order to use it for flooding purposes, it has to next be thinned down with the appropriate amount of water....usually 1/4 to 1/3 cup for decorating cookies. icon_smile.gif When that is done, the runnier icing should be the consistency of white craft glue. thumbs_up.gif
post #17 of 30
Thread Starter 
THANKS Antonia74. Mine was a bit flufflier than the picture on that link. (didn't know what .25 equalled in the recipe, I had 2 lb bag, then put another cut of PS.
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post #18 of 30
I used this icing at Halloween for the first time and LOVED it! Not as hard as Wilton. Firm outside but a nice bite. I can't control Toba's yet. I put it on Penny's butter cookies. Delish.

BTW What ".25"...???
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post #19 of 30
Thread Starter 
Jopalis, I LOVE toba's as well. Seems you do have to add quite a bit of PS, and Always add white-white or bright-white to it, even if you're coloring with other colors.
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post #20 of 30
I only tried Toba's once and it was such a mess... I got frustrated. I couldn't get nice clean lines. My friend luvbakin on here does beautiful cookies with it...
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post #21 of 30
Quote:
Originally Posted by Jopalis

BTW What ".25"...???



The weight of the icing sugar in my recipe is 2.25 pounds....which equals 1 kilogram, because icing sugar is sold in either 1/2 kilo or 1 kilo bags here in Canada. icon_wink.gif

If you can get your hands on a scaled, it's much more accurate to weigh your ingredients than to do cup measurements. You'd be really surprised how "off" the scoop and level method is. icon_cry.gif
post #22 of 30
Thread Starter 
Ah, Antonia74, thanks for that advice. I'll start looking for my old weightwatcher scale! may as well use it for something icon_wink.gif I'm still using the fluffly batch I made, just thinning it out. LOVE IT! So much different than the RI I had used before seeing your recipe. And worth saying again...No hollow dots or writing! YEA. Also, did some on plastic wrap tonight, and transfered it over to the cookie. Love that too!!
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post #23 of 30
Thank you. Fortunately my little scale has metric as an option... Weighing does make a big difference! I love Antonia's icing! Performs well, tastes good and is hard enough to stack but not rock hard. Yum...
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post #24 of 30
Hi

Can anyone tell me if it would be OK to make the RI on Monday to decorate the cookies on Tuesday so I an have them for Thursday?

Will the RI texture change if I make it the night before? Will it get watery? Will it seperate?

Thanks for any and all help. icon_smile.gif It's gonna be my first time using antonia75's RI.

Kimberly
post #25 of 30
For flooding purposes, it is actually best to make the RI the day before and let it sit on the counter.. well covered overnight or several hours. The air bubbles rise to the top that way. Also if you add your colors ahead, the colors will have a chance to deepen before you use them. I use merengue powder in mine. Not sure if it would be different if you were using a recipe with actual egg whites...
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post #26 of 30
Thank you. I'll make it a day ahead. That will sure be easier anyway.

Happy Holidays!!



Quote:
Originally Posted by Jopalis

For flooding purposes, it is actually best to make the RI the day before and let it sit on the counter.. well covered overnight or several hours. The air bubbles rise to the top that way. Also if you add your colors ahead, the colors will have a chance to deepen before you use them. I use merengue powder in mine. Not sure if it would be different if you were using a recipe with actual egg whites...
post #27 of 30
Mickeybabe - I really try to make mine at least day before (deeper colors, airbubbles rise). Sometimes I need to give it a stir if it has separated a bit.
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post #28 of 30
Thanks. icon_smile.gif I appreciate all the help from everyone here on CC.

First time decorating cookies with RBC and Antonio74 RI so I just want to make sure it'll work. I've used MMF on the cookies before which is super easy but I don't like the taste. I do have other simple cookies and brownies too just in case.

Thanks again and I hope all of you have a very Merry Christmas. icon_smile.gif

Quote:
Originally Posted by TracyLH

Mickeybabe - I really try to make mine at least day before (deeper colors, airbubbles rise). Sometimes I need to give it a stir if it has separated a bit.
post #29 of 30
I've made the Antonio74 Royal Icing recipe and love it....it's so easy to work with. I just thin it down with a little warm water at a time until I get the right consistency. I made & decorated the NFSC with it, my family loves them. This is the first time I've attempted to decorate cookies. I've only been decorating cakes since this past summer, so I'm still a little new at it. I may get brave & post the few cakes & cookies I've done...LOL
post #30 of 30
Also...instead of fondant on a cookie try rolled buttercream. I think it is much tastier. It is a little more temperamental. I use the directions Antonia has for doing cookies with it. Cool it...roll it.... press your cutouts but don't remove til you cool it again. Remove cooled cutout and press on warm not hot cookie. I did the Christmas stocking mice last Christmas...cute and yummy. Kids loved them.
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