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Antonia74 Royal Icing...help - Page 2

post #16 of 32
Thread Starter 
Quote:
Originally Posted by sweetcravings

Quote:
Originally Posted by cookieman

Quote:
Originally Posted by sweetcravings

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?



Now I don't mean to complain and go off on you...but I will! icon_biggrin.gif

To sweetcravings--couldn't you have just PMd Antonia and asked your question? Here I got an e-mail thinking someone had responded to my topic/problem, and it has nothing to do with what I initially asked. I don't mean to be rude, but I can't think of any other way to say how I feel. Thanks for letting me vent. thumbs_up.gif



icon_eek.gificon_surprised.gif Wow! Sounds like you are having a bad day. Sorry 'bout jumping into the thread, didn't think it was all that big of a deal.
Perhaps the same could be said about your post to me..rude....why wouldn't you just PM me with how you felt instead of jumping all over me in such a public way. Another person earlier asked a question unrelated to 'your' topic and it didn't receive such a response. I really didn't see it as a major issue since we are talking about the same icing. JMHO
P.s. i didn't pM antonia because i didn't want to bother her. I'm sure she gets bombarded with questions about it already. I figured someone reading this thread might just know the answer. Perhaps I should have typed..anyone...and then my question.

All i can really say is WOW! icon_surprised.gif I wasn't expecting this when i opened my email that there was a response either.



Sweetcravings--I am sorry. I never should have said it. I was hoping it would come off more lightly, but it didn't. I apologize profusely.
Cookieman
"Keep on bakin'!"
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Cookieman
"Keep on bakin'!"
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post #17 of 32
icon_smile.gif Just an FYI to anyone...

At an ideal cool room temp, the thinned icing can stay out well-packaged and not in direct sunlight for about 4-6 weeks. (That's only IF you made my original recipe with meringue powder, not egg whites!!)

When you open it up, give it a sniff. If it smells "alcoholic", just throw it out.

When stored, it will have separated into three distinct layers in your baggie/container. Untinted, the top layer is fluffy/spongey/marshmallowy, the middle is a pale yellow runny liquid and the bottom is thick/dense/solid.

It will have to be re-beaten at lowest speed in the mixer again with the paddle attachment, for about 8-10 minutes.
post #18 of 32
Actually, seeing many other questions ends up helping us all in the long run because now I don't have to ask any of these questions since they're all right here!

Thanks to everyone for asking great questions and to Antonia74 for the fantastic responses!!
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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post #19 of 32
Antonia, thanks for that info on the icing, greatly appreciated.

Cookieman, water under the bridge...lets move on. ;0)
post #20 of 32
Antonia: Thanks for taking the time and helping us all out with your icing. I just mixed up a batch today, can't wait to decorate my NFSC tomorrow.
post #21 of 32
tried the recipe just a little bit ago....thought my flooding icing was a little thick...i was remembering the old colorflow directions, 10 seconds to disappear when a drop was dropped back in the bowl...after finishing i reread the directions...only 3-5 seconds to drip back and disappear...that would have made the differenct, i thought mine looked a bit thick on top....we'll see tomorrow, it it chips off i'll know....ok all you people that do lots of details....do you do those with the thick and then fill in around, or do you do the cookie solid and put the scrolls and designs on top...oh i was doing wedding cake cookies as a sample/practise...
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #22 of 32
You can outline and detail with the same thinned icing that you use to flood your cookie, but you should just switch to a much finer tip.

Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing. icon_smile.gif
post #23 of 32
you mean you outline with the thinned flow in icing....wow,no wonder i was having difficulty, using the thick stuff for outlining.

thanks,
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #24 of 32
you mean you outline with the thinned flow in icing....wow,no wonder i was having difficulty, using the thick stuff for outlining.

thanks,
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #25 of 32
ok , following your directions here are the finished cookies....i hope this attachment works, if not they are in my gallory photos...thanks for the help.
LL
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #26 of 32
Hammer1 -- Your cookies look great!!
post #27 of 32
Quote:
Originally Posted by antonia74

You can outline and detail with the same thinned icing that you use to flood your cookie, but you should just switch to a much finer tip.

Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing. icon_smile.gif



Antonia74 -- Thank you so much for sharing these instructions! I have been wondering about the outline and the flooding. A lot of cookies don't look like they have an outline.. and now it makes sense to me!

Thanks again!!
post #28 of 32
Quote:
Originally Posted by antonia74

You can outline and detail with the same thinned icing that you use to flood your cookie, but you should just switch to a much finer tip.

Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing. icon_smile.gif




This topic comes at a great time for me, because I also had some questions.

I am so glad to hear that you can outline and flood with the same thinned icing. I think I now know what I was doing wrong - I was outlining with the thick unthinned icing and it would just crack and fall off. Thx everyone and esp. you Antonia, because I was getting frustrated trying to figure out what I was doing wrong.
No one can make you feel inferior without your consent (Don't give it) - Eleanor Roosevelt

Criticism ... makes very little dent upon me, unless I think there is some real justification and something should be done- Eleanor Roosevelt
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No one can make you feel inferior without your consent (Don't give it) - Eleanor Roosevelt

Criticism ... makes very little dent upon me, unless I think there is some real justification and something should be done- Eleanor Roosevelt
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post #29 of 32
I hope I can get this technique to work, but when I outline with the flood consistency, it runs off the cookie. Anyone else have that problem?
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #30 of 32
That happened to me once, so that made me think that I must have been doing it wrong. That's when I decided that I should use the
un-thinned icing, but that didn't work for me either.

I knew I must be doing something wrong, because I can't get this icing that everyone raves about to work for me.
No one can make you feel inferior without your consent (Don't give it) - Eleanor Roosevelt

Criticism ... makes very little dent upon me, unless I think there is some real justification and something should be done- Eleanor Roosevelt
Reply
No one can make you feel inferior without your consent (Don't give it) - Eleanor Roosevelt

Criticism ... makes very little dent upon me, unless I think there is some real justification and something should be done- Eleanor Roosevelt
Reply
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