Hi everybody :)

I've decided today, that I should register here, after finding so many useful tips on this wonderful site in the past.

And my first entry will be a question.

I would like to enter my very first cake competition next month and am planning to make a Vintage cake with 3D piped lace objects.

I don't think normal royal icing with water and icing sugar would do the job in this case, because the shapes would be way to brittle. I will also have to transport the whole thing over probably the worst road in the whole UK, potholes galore. 

I need something that is relatively durable and won't break apart by just looking at it.

What do professional confectioners use in that case? Does anyone know?

TIA

Hella

Fresh egg white royal is stronger than water made royal.  Here's a basic recipe:

• 1 egg white
• sifted confectioners' sugar to thickness desired
• USE NO WATER

Place the egg white in a bowl and add sifted confectioners' sugar until desired consistency.
Beat with a fork only. Not electric mixer. This takes awhile, but it is worth it so you don't have the breakage.

There is a product called unbreakable lace.  Wonder if that would work for you.  Acts like royal when piped but dries a little rubbery - to take back road bumps.  What I would do is follow the recipe someone else gave you for royal using egg whites and powdered sugar and don't put them on your cake until you arrive at the contest.  I've also heard that adding a strong pinch of cream of tarter to the egg white/powdered sugar, makes it stronger and dry faster.  Don't know if this works but most gingerbread house icing recipes call for it.