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quick question about RI

post #1 of 7
7/27/11 at 5:16am
Thread Starter 
Just a quick question. I need a RI recipe that will harden (for stacking and shipping) but not break teeth? Suggestions? I tried one with corn syrup and then never hardened or even dried (remained tacky). I also need one that won't bleed colors.....Ahhhhh! I've searched the forums but just need one tried and true recipe for this. Thank you so so so so much!
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post #2 of 7
7/27/11 at 7:36am
I always use RI with corn syrup. You probably added too much. I add about 2 tablespoons to each pound of sugar.

If you don't want your colors to bleed, color your icing gradually. Rather than adding a ton of coloring at once - which will probably be more than you need and will encourage bleeding - add less at first, then let your icing sit for 12 hours or overnight. The color will darken. Add more coloring, if needed.
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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post #3 of 7
7/29/11 at 12:17pm
Thread Starter 
Thank you so much! I probably did add too much. What about if I need to think the icing for color flow? What do I use to thin it?
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post #4 of 7
7/29/11 at 12:43pm
One can make something silimar to Sugarveil, called flexible royal icing:
http://www.ehow.com/how_7779119_make-flexible-royal-icing.html (liquid gumpaste)
A little while after you pipe it you can pick it up and it put it on a cake or cookie (even draping it over an edge) and it doesn't break like just royal icing alone. Eventually, when it is completely dry, it is hard.
Also see http://cakecentral.com/cake-decorating-ftopict-32371-sugarveil.html+recipe

I hope I die before "your" is the official contraction of "you are."

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I hope I die before "your" is the official contraction of "you are."

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post #5 of 7
7/29/11 at 2:21pm
Thin your icing with water, adding just a few drops at a time. It's flow consistency when a ribbon dropped back into the bowl disappears after a FULL count of ten (1-Mississippi-2-Mississippi, etc. Or, 'steamboat' for the folks up north icon_smile.gif ). Don't add too much water or your icing may develop blotches or other problems.
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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post #6 of 7
7/29/11 at 7:18pm
Thread Starter 
Thanks everyone!
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post #7 of 7
7/30/11 at 7:52am
I use Wilton's recipe-4 cups powdered sugar, 4 TBSP meringue, and 6 TBSP warm water (although start out with less water-maybe 4-5 TBSP and then add more to get the right consistency). I do ship cookies, and it helps to let them sit out and dry. I had been told 8-12 hours, but I often leave mine out for up to 24 hours if I'm going to ship them. The cookie will stay very moist because of the royal icing on top.

My cookies have always arrived to their destination intact and in great shape.

I've used the corn syrup glaze recipe before and while it tasted fine, I found that they took a VERY long time to dry even when I had a pretty firm consistency.
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