I'm Desperate!! How Do I Make Royal Icing Dry Fast?
Decorating By marag Updated 29 Aug 2009 , 5:17pm by marag
I made some royal icing cupcake toppers 2 days ago, and covered them, so they are still not dry. It 's been very humid here. I put them on wax paper, and when I went to peel them off it started to crack. I'm going to leave them uncovered tonight, but just in case, I also plan to make a new batch, and start over. I need these dry by the morning. Is it possible? Should I use color flow instead of meringue powder?
Sorry if I'm rambling, but this is for a party tomorrow morning!
Help!! 
Not really sure, but some thoughts:
very, very low oven
old-fashioned light bulb (not the new CF bulbs) to create heat, maybe under a glass-top table
low fan to create air flow
very low hair dryer in motion, or with diffuser to prevent direct blowing
Like I said, I have not done this.
I've never used royal icing on cupcakes but I know that color flow and royal icing take a long time to dry. Whenever I've done colorflor/ royal icing to add as an edible image to cake or cookie, it has taken a couple of days to dry. Definitely leave them uncovered. Maybe near a fan?
I made some cookies 2 weeks ago and needed them to dry with in a couple of hours so I could package and deliver them and I laid the entire rack on a table in front of my ac blowing on low, but cold.
I was able to package my flood filled cookies in 2 hours
HTH
If you have a fan-forced oven and can activate the fan without heat, I'd do that.
Good luck
Well, I was able to get it done. I did redo the pins in color flow (with the help of my husband), and had them in front of the low fan all night. When I peeled them off this morning, they were still a little wet, and I broke several, but I tried to 'glue' some back together, and flipped them over to dry. I liked the way they looked once I put them on the cupcakes, but hopefully the buttercream doesn't make the pins too soft before they get eaten. Here they are...
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1448527&done=1
I still am not too sure why this happened. I do royal icing toppers all the time, and have never had a problem like this. I am just guessing a combination of me covering them before they had completely dried, plus the humidity when I uncovered them, and the fact that my royal icing was very thinned out.
Thanks for all the advice and letting me ramble!
Mara
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