Hi there, This is my first post at Cake Central. I took all 3 Wilton cake classes and had a great time. Until lately, I haven't had much time to practice any of the techniques. Today, I made a batch of Royal icing. I followed the directions precicely, but it is not hardening and my flowers are gooping together! I mixed my icing for 10 minutes as the directions stated, but it never completely lost it's "sheen." What went wrong? Any suggestions? Can I save the batch I already made?

Thanks!!!!

I wouldn't throw it out just yet. Does it seem like it's too thin? If so, add a little more powdered sugar.

WELCOME TO OUR ADDICTION!!!
Glad to have you here.. first can you share your recipe???

Are you sure your equipment (bowl etc) was completely grease free?
Grease is the enemy....

Brians baker... I buy a royal icing powder already mixed .... from my local cake shop...all I have to do is add water... its alot less stressful... you can check them out online...

www.mccalls-cakes.com

(its in Canada.... don't know if this will help or not)

here is the Wilton Recipe"
3 tablespoons of meringue powder
4 cups of SIFTED confectioners sugar
6 tablespoons of water
Beat all ingredients at low speed for 7 - 10 mins. (10-12 mins. at high speed for portable mixer) until icing forms a peak
TIP: when using a large countertop (KA) mixer or for stiffer icing, use 1 tablespoon less water..

Maybe you should try adding your water teaspoon at at time.. See if this helps the problem..

I used to have the SAME problem with the Wilton recipe. The first thing I thought was.... I didn't mix it long enough, because it did not lose it's sheen. However, one thing that definitely helped me (which someone else suggested in their reply...), I added MORE powdered sugar. That always did the trick for me. I hope this tidbit helps.


Bunchy

Did you use a bowl or any kind of utensil that might have had any greasy residue on it? My friend that I took the Wilton courses with mixed her first batch up in the bowl she usually made popcorn in - it was clean, but still had a "buttery" residue and her royal icing would never set up and all of her flowers were blobs. Our instructor told us to only use glass/stainless bowls and to use a paper towel with a little vinegar on it to wipe the insides of them before using them for royal.

In England we use a lot of royal icing amd the first thing we were taught was to make sure everything was clean and grease free. Scouring the bowl with salt then rinsing throughly is a good way to get rid of any greasy residues,

To keep the shine on your royal icing position a flexible reading lamp a few inches above and leave to dry under the bulb for at least 10 minutes.

If you don't like the icing to dry quite so hard mix in 1 teaspoon of glycerine for every 1lb of icing sugar you use

Also the amount of sugar in each batch can really vary you have to learn to do it by feel. This is the method I use to test. Simply touch the icing with the back of a teaspoon then pull it up sharply so a peak is formed

If the peak disappears back into the icing it's too thin
If the peak bends over at the top it's the correct consistency for coating
If the peak holds for a couple of seconds then bends it's the right consistency for piping lines, shells etc.
If the peak stays upright it's the right consistency for pipng flowers

In all cases make sure the icing is really well mixed. If the icing is thick add a little water. If it's too thin add some extra sugar

MissBaritone-- You always have such good information. How long have you been decorating? I could have used you in my kitchen yesterday when I was doing my cookies with royal icing!

I've been decorating since I was a kid but went to classes and learned how to do it properly 7 years ago. What you need to remember is here in England the majority of our celebration cakes are fruit cake covered in marzipan and royal icing so the first thing we learn at class is how to make and handle royal icing. Although sponge cake is becoming more popular it tends to be covered with fondant as this way it can be mixed with fruit cake (also covered in fondant) to give different tiers for wedding cakes. It's very rare that we're asked for buttercream as it tends to be too rich and sweet for most English tastes

That makes sense then on why you would be pretty good with it . You do beautiful cakes. I especially love your church. It's amazing. Do you have a difficult time getting away from fruit cakes? What cake would you say you most commonly make, besides fruit cake? I love hearing about different cultures!

Now we do get quite a few brides asking for 1 or two tiers of their cake made in sponge, which we normally fill with jam and cover with fondant.

I think what makes the difference between the 2 types cakes and icing I understand americans serve wedding cake as a dessert so you get quite a decent serving of icing. We serve our cake after the meal with coffee and you only get a small finger so you get very little icing but the richness of the fruit cake needs that little bit of sweet icing as well as the marzipan to cut through it

Miss Bariton, I agree with Kos! You always have such great information. We are just starting out with many of the techniques you've been doing for years, it's nice to have an expert on board!