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great new royal icing idea! - Page 7

post #91 of 141
Has anyone tried this "flexable royal icing"....AKA cheaper sugarveil in the sugarveil dispenser?

I am up in Canada and can't get anything other then Wilton GumPaste mix...any other suggestions?

Thanks

Dolce
It is better to try and fail, then fail to try.
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It is better to try and fail, then fail to try.
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post #92 of 141
I have used the Bakers Kitchen brand with success. If you look at my picts. it is on the brown 2 tier with the Cladaugh on top. The love knots on the side were made with the flexible icing. The consistency was like melted marshmallow. I piped on to a lightly greased piece of wax paper (put shortening on and then wipe it off) one day, let it dry over night, the next day I applied it to the cake. The extras that I had made were dried hard my the following day and were brittle. It was great to work with.

Sheila
post #93 of 141
Quote:
Originally Posted by dolcebaci

Has anyone tried this "flexable royal icing"....AKA cheaper sugarveil in the sugarveil dispenser?

I am up in Canada and can't get anything other then Wilton GumPaste mix...any other suggestions?



Flour Confections in pickering sells sugarveil, not sure about the CK brand stuff. Sugartiers in Markham might carry it - they sell a lot of UK brands and other things I have not seen other places.
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #94 of 141
Thanks for the heads up...but I wanted to save some money. I would rather not buy the sugarveil if the other mixture works just as well.
It is better to try and fail, then fail to try.
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It is better to try and fail, then fail to try.
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post #95 of 141
wow.. this is interesting... I might have to try this.. sounds kinda like the sugarveil maybe?
make life what you want it to be
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make life what you want it to be
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post #96 of 141
I'm watching this closely -- Sugarveil is my next big ticket item I plan to get but I'm curious as to how this flexible royal icing compares.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #97 of 141
Hmmm, I 'm glad this got bumped up. I can't wait to try this.

Christy

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Cake is Happy!!

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post #98 of 141
I have never tried this due to the fact I hear all the time about the cracking but this sounds like a great alternative.
post #99 of 141
So glad I found this, thanks for sharing. I have to make a Charlotte's Web cake for my son's school play in February. He wants me to put a web on the side that says "Some Play" I was dreading doing that with RI, will have to give this a try. Good excuse to order some more cake stuff, after all can't place an order for just one thing, would be a waste of shipping costs. icon_wink.gif
post #100 of 141
Thanks for all the ideas and tips.
post #101 of 141
did i miss the flexible royal icing recipe?? or is everyone still looking for it??sorry..suffering slow brain today
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KINDNESS is just LOVE with work boots on
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post #102 of 141
Quote:
Originally Posted by Marci_Jay

Sorry I got so excited, I never wrote the recipe! I added 1/3 cup hot water to 1 cup of powdered gumpaste mix (the baker's kitchen brand available on their website) and whipped like royal icing. It is a little soft and stringy (the gums), but worth it. After one day, it was rubbery, after 2 days it did get a little fragile. I even experimented by piping a long rope onto greased parchment, and later peeled it off and wrapped it around my cake for a border!



The recipe is a few posts down on the first page thumbs_up.gif
post #103 of 141
Quote:
Originally Posted by Marci_Jay

Sorry I got so excited, I never wrote the recipe! I added 1/3 cup hot water to 1 cup of powdered gumpaste mix (the baker's kitchen brand available on their website) and whipped like royal icing. It is a little soft and stringy (the gums), but worth it. After one day, it was rubbery, after 2 days it did get a little fragile. I even experimented by piping a long rope onto greased parchment, and later peeled it off and wrapped it around my cake for a border!



Sorry, I'm not sure if this has been addressed or not, can you use ANY powdered gumpaste mix or does it have to be this brand?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #104 of 141
Quote:
Originally Posted by aprilblack

Quote:
Originally Posted by akgirl10

Thanks for sharing, I wonder if this would work for piping messages. My hand writing sucks to begin with, it's worse on a cake.

Unfortunately you cant do the handwriting as it would be a mirror image.. so the words would be backwards when you tried to apply to your cake.. icon_biggrin.gif



You could do the writing if you turn the paper over and write it backwards. It should not be too hard to do as you are now seeing it backwards. When it dries then you can place it on your cake and it shows as the correct direction.
evelyn

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Cake brings out the inner child in you.
 

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post #105 of 141
Thanks for sharing....I have to do more snowflakes and I'm all of this idea. Did you use the mix that already had the sugar in it?
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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