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Royal icing with raw egg white advice - Page 2

post #16 of 28
Hello

I am at the moment in Abu Dhabi, United Arab Emirates. Just came here for a holiday. Other wise, I live in Sri Lanka.

Where do you live? Would be so nice to be friends! Many thanks for the reply.

May God bless you!
Love
Kaly
post #17 of 28
Thread Starter 
Quote:
Originally Posted by Relznik

Goodness... which British site did you use for this "advice"?

I use royal icing. A lot (although I've never covered a cake in RI).

I use fresh egg whites (not pasteurised, not powdered albumen). I use it to secure tiers together. I use it to pipe around the base of cakes. I use it to pipe inscriptions.

My EHO knows this and is perfectly happy... all she asked is that I use eggs with the Lion Stamp and not from 'farm shops' (as there was a case of these 'farm eggs' being imported from Europe, they weren't vaccinated and a lot of people did end up with food poisoning.)

I really wouldn't worry.

Did you see the exquisite royal iced cake Eddie Spence made for the Queen's jubilee? I think if it's good enough for Her Majesty, it's good enough for our customers!!





Thanks for your reply and advice.

I use the Paul Bradford site.

Where in uk are you based?
post #18 of 28
I'm in the London area. icon_biggrin.gif What about you?
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #19 of 28
Thread Starter 
Out of interest..maybe I should post a new question. When you remove the secured tier..how do you stop the fondant from the tier below coming off with the cake board? It's was well and truly stuck to the royal icing!
post #20 of 28
Thread Starter 
Yes London too icon_biggrin.gif
post #21 of 28
Cool! Where abouts?

With the taking the 2nd tier off... well, I'm not usually the one who does that bit, LOL! I tend to put a little spot over the top of each dowel, so it holds it in place, but then, in theory, only a little spot in a few places should come away with the RI.
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #22 of 28
Thread Starter 
I will try that next time. Thanks

North West...you?

How long have you been making cakes? Are you on Facebook?
post #23 of 28
North East London (Ilford).

Yes, I'm on Facebook as Pat-a-Cake Parties.

You?
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #24 of 28
Thread Starter 
I have some relatives in Ilford..how funny!!

Denicious cakes
post #25 of 28
Thread Starter 
Great cakes! Do you make them?

I've only been doing this since last December..I discovered my talent quite late..and am now trying to build my clientele
post #26 of 28
Thank you.

Yes, everything done by little old me!!
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
post #27 of 28
I sent you a private message! icon_wink.gif

I must go now, or the roses for this weekend's cake won't get done and I'll be running around like a lunatic and staying up until stupid o'clock!
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #28 of 28
Thread Starter 
Thank you..I replied..hope you got it..I'm new to this site!

Good luck with the roses icon_biggrin.gif
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