Hello, I have not been on this website for very long and joined it to help me with some baking questions that I have. I have been trying to do some piping work on a cake, all the recipes I have found said to use Royal Icing, so I used that, when I mixed it together it was really thick, but it seems like once I get it in the bag, it just starts flowing out of it and I can't do a thing with it! Any ideas on how to make my icing stay thick enough to ice with?
post #1 of 7
4/30/12 at 10:34am