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How to make icing shiny

post #1 of 26
Thread Starter 
Hi i need your help i use wilton royal icing recipe...when the icing dries...it doesn't have that shiny finish...how do you get that? is it a different recipe do i need to add something else..wilton's recipe is...water powedered sugar, and meringue powder.
post #2 of 26
i think ri usually dries pretty matt, shiny cakes are from things like lustre dust, confectioners glaze, rubbing on crisco, but i dont know how that would work with ri.
xx
post #3 of 26
you might want to try a glace icing for your cookies. it is more shiny than RI when dry.
Diane
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Diane
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post #4 of 26
Tobas glace is perfect for that "stay on" shine!! (sounds like a commercial for lipstick huh?!)
Its in the recipe section icon_smile.gif And it takes soooo good too!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
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I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #5 of 26
Thread Starter 
Thank you..i'll try the glazing...i use wilton's recipe..is there a big difference between that one and Antonia's icing? thank you icon_surprised.gif)
post #6 of 26
I think theres a HUGE difference between the A74's RI and Wilton - I used the Wiltons recipe for ages UNTIL I tried Antonia's - I will NEVER go back!! I ONLY use Tobas when I want it to stay nice and shiney - but IMO there is nothing better than Antonia's!!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #7 of 26
Thread Starter 
Thank you for your responses icon_surprised.gif)...the only difference between wiltons royal icing and and antonia's is cream of tartar right? how does tobas glazing taste? does it dry hard? THANK YOU!!!

also..where can i find cello bags cheaper than Michaels.. i appreciate all your help.
post #8 of 26
I dont remember what the Wilton recipe is - for I have been making A74 for awhile now ... but that sounds right ... but the consistancy is very different (its kinda velvety) , it pipes sooooooo much better!!!! Try it at least once and you'll be hooked on the texture (for lack of a better term) I dont flavor mine like she does .. I add butter & vanilla flavoring at the very end of the mixing time .. makes it taste kinda like Buttercream ... very yummy!
Tobas glaze doesnt dry "hard" like RI BUT it dries hard where you can stack or bag!! Just like royal icing (no smudging or anything) .. It taste great too! I flavor mine the same as I do the RI ..
I buy my bags at Wally World just coz they're cheaper =} Ive seen where you can buy in bulk online but for as many as I need, I just pick them up there then theres no shipping!
Hope all this helps!
Good Luck
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #9 of 26
I've never seen the cellophane bags at WalMart. What aisle are they in? I usually order online from Nashville Wraps.
post #10 of 26
They are with the party stuff - colored plates/tablecloths/pinata's AND on the cake decorating isle ... which in my store is just across the isle ... they have all sizes .. colors etc. I just use the clear .. and I believe there is 25 or 50 packs. Sorry cant remember the price but they are cheaper than Michaels
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #11 of 26
Thanks!
post #12 of 26
Absolutly! Your welcome!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #13 of 26
Thread Starter 
Thank you GayeG
i'm going to try it tomorrow night icon_smile.gif now how do you make antonias 74 ro yal icing.? i found this recipe

6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

1 kilogram is that one big bag of powdered sugar? do you do anything different w/ this recipe? w/ wilton i use 5 tbs of water and 3 of meringue powder..w/ this recipe is the icing really thick..and you water it down?
post #14 of 26
Yep - its one big bag (2lbs) then about another cup - I *think* thats right anyways icon_wink.gif
Im not sure about different .. maybe the way you mix it together .. With the wilton - I didnt mix the water and meringue .. then add the cream of tarter .. and didnt mix it on slow for the 10 mins - I think all that is a bit diff. I really cant remember, sorry.
It does come out kinda thick, but not as thick as the Wiltons did ... Antonia suggest adding (dont quote me on this!) 1/4c warm water to the whole amt after its done, to get the correct consistincy for piping (?) but I dont do that - I use it as is for my outlines then thin only what I need for flooding ... I would suggest just adding a little water till you get what YOU like!!

And BTW: this makes a large amt. If you dodnt use all of it, you can store any UNcolored icing covered on your counter for weeks and weeks .. you can also freeze it icon_smile.gif Thats what I do .. let thaw in fridge, then let come to room temp b4 using ... just whip it again in your mixer 5-10 mins ...

HTH!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #15 of 26
Thread Starter 
Thank you icon_surprised.gif)...will definitely try...how do you ice your cookies..i do mine w/ a paint brush...it takes me a long time to do them..any trick to spee things up? thank you so much for your help icon_smile.gif
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