Royal icing to go with all your cakes.
This type of icing is a firm type of icing mostly used on rich cakes and most especially for piping decorations. Before this icing is applied to the cake it first needs to be pre-covered with almond icing or with a mock (it is artificial cream used as a filling in cakes).
These are usually put on several days before the cake is to be decorated. After this the cake should be keep in a dry atmosphere to help the first coating to stick and stay on the cake. This will also help the outside of the cake to dry off and prevent the oils from the almond to discolor it.
Since mock almond icing does not keep well, it is usually put at least 2-3 days before applying the first coat of the royal icing.
Ingredients needed for this icing.
- 500 g icing sugar.
- 2-3 eggs
- 1 dessert spoon of lemon juice.
- A drop of liquid blue, if a very white icing is required
Instructions for preparing royal icing.
- On a board spread a sheet of plain paper to prevent loss of color. Then sieve the confectioner sugar severally until it is very smooth.
- Next in a bowl put in the sieved icing sugar along with lemon juice and blue coloring and mix well.
- Separate egg white from yolk, then slightly beat the egg whites which are then added gradually to the mixture.Keep the mixtures smooth and continuous using a wooden spoon. The paste should be stiff but beatable therefore add just enough egg white to obtain this consistency.
- The next step is to get the paste to a glossy and smooth texture, for this you need to rapidly beat it until perfect.
How to apply the first coat.
- Firstly make sure the consistency is as desired or required. It should be stiff enough to stand in points.
- You can then place the cake on a plate upside down standing in a bowl.
- To start apply some of the some of the icing to the top of the cake. The rest of the icing can stay in a bowl covered with a damp cloth to prevent hardening.
- A good icing consistency will not run down the sides of the cake but will stay on the spot in which it is applied until it is spread with a knife or spatula.
- Start with a rough cover of the icing on the top and sides of the cake with a spatula (preferably metallic for this move) then dip it into warm water, clean any drops of water and use to spread the icing. What you need here is the heat from the warm spatula not the water itself. Do this regularly to smoothen the icing while avoiding making it too wet. If any air bubbles form prick them with a pin and smoothen it again do this when icing is still wet.
- In case a second coating is required, allow the first one to rest for at least day before applying the next using the same technique as for the first. For the second coating, there isn’t the need to use as much as for the first coating. This coating should be allowed to dry too before further decoration can be carried out on the cake.
These steps are simple but they might get tricky a time so you need to be patient and cautious when handling the icing in order to get the best result.
Delicacy and patience are very important and useful skills when involved in cake icing and decoration, and if this is not in your character you might want to start learning this as it might also be beneficial for your mind.
With all this said I hope you are able to make and decorate great cakes with icing and share your love to your friends, family blog and business through baking.
Feel free to drop suggestions and advice in the comment section.
Thanks for reading.