Make pie pie with Royal Icing yourself
If it should not be just a professional edible photo print for the cake, Royal Icing also injects a lot. In principle, you can compare the technique with the once-popular Window Color.
You need the Royal Icing
- 1 egg white
- 1 splash of lemon juice (but not necessarily if you do not like lemon)
- 250 g sieved powdered sugar
This is how it's done
- All utensils must be fat-free, which means that absolutely no egg yolk must be present in the protein.
- The egg white and the lemon splash are briefly stirred. Afterwards, the icing sugar is gradually stirred in, resulting in a relatively firm consistency. If you lift the whisk out of the crowd, you have to get stuck with "stiff" tips.
- From this mass can then be sprayed with suitable spouts various flowers, ornaments, etc. To make the whole thing more colorful, the Royal Icing can also be dyed. I recommend gel colors (I use those from Wilton), because it does not affect the consistency of the icing and the colors get pretty intense even with minimal addition.
- If you want to inject a cake caster, you get the desired motive and put it in a plastic wrap or just and light baking paper, if it turns out bigger.
- First you then inject the contours and let it dry well. To play it safe, preferably overnight.
- If the icing for spraying is too firm, you have to add dropwise water. Be very careful, because Icing gets too fluid in no time. Work from droplets to droplets! It is also important that you do not touch the transparent film with the grommet. You rather splashes from above and puts the "thread" on the motive. In addition, make sure that there is no air in the piping bag.
- To paint the motif, you dilute the icing dropwise with water. Be very careful again. With the diluted mass, you can then fill the trailer. Also make sure not to leave any air in the piping bag and fill the mat evenly - especially on the contours. Since the mass is much thinner than the contour, you can calmly put the spout on the film - but you will notice that when spraying yourself.
- The finished work of art is then dried again overnight.
- Please do not place the carrier on the cake until it is no longer in the fridge, otherwise it may happen that the trailer runs / melts due to the moisture that it pulls out of the refrigerator. The icing itself can be stored in the fridge if it has been hermetically sealed.
- In general, care must be taken that the icing is not too long in the fresh air, if you want to process it, because it quickly solidified / "crumbly".
In the photo you can see the sprayed city coat of arms of Gelsenkirchen, which was placed on a marzipan-clad marzipan cake.
Have fun with the creative!
