Comments on: How to make royal icing http://cakejournal.com/tutorials/how-to-make-royal-icing/ How to make beautiful cakes, sweet cupcakes and delicious cookies Tue, 22 May 2012 08:11:56 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: meisie http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-34999 meisie Fri, 18 May 2012 01:50:29 +0000 http://www.cakejournal.com/?p=215#comment-34999 I think you the best girl!! Self taught I'm starting today.I need traIning but its too expensive for me. Whwao! Meisie Lesed food services. I think you the best girl!! Self taught I’m starting today.I need traIning but its too expensive for me. Whwao!
Meisie
Lesed food services.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-34567 Louise Tue, 15 May 2012 12:36:29 +0000 http://www.cakejournal.com/?p=215#comment-34567 Did you make sure that the colors were well blended/mixed into the royal icing before you started flooding? Also what colors did you use? Did you make sure that the colors were well blended/mixed into the royal icing before you started flooding? Also what colors did you use?

]]> By: Patricia http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-34518 Patricia Tue, 15 May 2012 04:53:53 +0000 http://www.cakejournal.com/?p=215#comment-34518 Hi I made shortbread cookies and outlined them and flooded them..they dried fine and the icing looked very smooth and even..now a few hours later, some of the cookies look discolored and blotchy.. what could have happened? please help i have to make thirty five cookies for party favors and i want them to look nice.. like less than half of my cookies now. Thank you Hi I made shortbread cookies and outlined them and flooded them..they dried fine and the icing looked very smooth and even..now a few hours later, some of the cookies look discolored and blotchy.. what could have happened? please help i have to make thirty five cookies for party favors and i want them to look nice.. like less than half of my cookies now. Thank you

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-33772 Louise Wed, 09 May 2012 14:36:50 +0000 http://www.cakejournal.com/?p=215#comment-33772 Royal icing can only be made with powdered/confectioners sugar. Royal icing can only be made with powdered/confectioners sugar.

]]> By: Georgina http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-33729 Georgina Wed, 09 May 2012 07:28:07 +0000 http://www.cakejournal.com/?p=215#comment-33729 is it okay to use ordinary sugar? is it okay to use ordinary sugar?

]]> By: Morgan http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-31924 Morgan Tue, 24 Apr 2012 17:00:13 +0000 http://www.cakejournal.com/?p=215#comment-31924 Thank You so much i have improved on my icing skills now and i have made alot more cakes since i saw this website i enjoy mixing the colours into it the most and i find it so easy to cook thanks so so much!!! Thank You so much i have improved on my icing skills now and i have made alot more cakes since i saw this website i enjoy mixing the colours into it the most and i find it so easy to cook thanks so so much!!!

]]> By: Cheryl http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-30115 Cheryl Thu, 12 Apr 2012 00:26:39 +0000 http://www.cakejournal.com/?p=215#comment-30115 I am going to try to make royal icing for the first time. This site was awsome, showing me step by step thanks. Will be back for more info. I am going to try to make royal icing for the first time. This site was awsome, showing me step by step thanks. Will be back for more info.

]]> By: Adele http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-27/#comment-27636 Adele Thu, 22 Mar 2012 01:01:43 +0000 http://www.cakejournal.com/?p=215#comment-27636 hey thanks im love ur site it has helped me with icing i have made alot of cakes and planning to make more so yeah thank you so much. hey thanks im love ur site it has helped me with icing i have made alot of cakes and planning to make more so yeah thank you so much.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-26556 Louise Tue, 06 Mar 2012 20:34:21 +0000 http://www.cakejournal.com/?p=215#comment-26556 If you love decorating cookies be sure to check out these fab websites: http://sweetopia.net/ and http://bakeat350.blogspot.com/ If you love decorating cookies be sure to check out these fab websites: http://sweetopia.net/ and http://bakeat350.blogspot.com/

]]> By: Denice http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-26458 Denice Mon, 05 Mar 2012 11:50:55 +0000 http://www.cakejournal.com/?p=215#comment-26458 OMG, you are my SAVIOUR!! It is so easy to follow, I'm so happy to have found you. I keep trying to learn how to make these nice "eatable" cookies and to decorate them but I keep failing :( I feel so frustrated. I am going to follow your steps one by one, I think you are the one! LOL Thank you so much!! OMG, you are my SAVIOUR!! It is so easy to follow, I’m so happy to have found you. I keep trying to learn how to make these nice “eatable” cookies and to decorate them but I keep failing :( I feel so frustrated. I am going to follow your steps one by one, I think you are the one! LOL Thank you so much!!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-24558 Louise Mon, 06 Feb 2012 10:32:10 +0000 http://www.cakejournal.com/?p=215#comment-24558 Ok, I have heard of meringue powder (dried egg whites) but never heard about powdered sugar with egg whites in already? Does it says anything on the package? Try and add the lemon juice and a little water and see how it turn out. Ok, I have heard of meringue powder (dried egg whites) but never heard about powdered sugar with egg whites in already? Does it says anything on the package? Try and add the lemon juice and a little water and see how it turn out.

]]> By: Petal http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-24507 Petal Sun, 05 Feb 2012 22:02:19 +0000 http://www.cakejournal.com/?p=215#comment-24507 Hello, Im just browsing the web and I came across your website. I do have a question for you. I recently purchased powdered sugar and it says on the package that it already has egg whites added. What do i do from there? Do i just add the lemon juice and a few drops of water? Thanks in advance! Hello, Im just browsing the web and I came across your website. I do have a question for you. I recently purchased powdered sugar and it says on the package that it already has egg whites added. What do i do from there? Do i just add the lemon juice and a few drops of water?

Thanks in advance!

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3120 Anonymous Wed, 23 Nov 2011 17:53:00 +0000 http://www.cakejournal.com/?p=215#comment-3120 I do not know, I have never worked with dried egg white powder. Are there no directions on the packet? NOTE: This comment is waiting for your approval. It is not yet published on your site. ====== I do not know, I have never worked with dried egg white powder. Are there no directions on the packet?
NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3119 Anonymous Sat, 19 Nov 2011 22:45:00 +0000 http://www.cakejournal.com/?p=215#comment-3119 Icing sugar, confectioners' sugar, powdered sugar all can be used to make RI. I have never experienced that the RI had an after taste. Only just very sweet. It should not make a difference that you whipped it by hand. In fact that’s the best way. Fra: Disqus [mailto:] Sendt: 31. oktober 2011 20:28 Til: louise@cakejournal.com Emne: [cakejournal] Re: How to make royal icing NOTE: This comment is waiting for your approval. It is not yet published on your site. ====== Icing sugar, confectioners’ sugar, powdered sugar all can be used to make RI. I have never experienced that the RI had an after taste. Only just very sweet. It should not make a difference that you whipped it by hand. In fact that’s the best way.
Fra: Disqus [mailto:]
Sendt: 31. oktober 2011 20:28
Til: louise@cakejournal.com
Emne: [cakejournal] Re: How to make royal icing

NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3118 Anonymous Sat, 12 Nov 2011 23:17:00 +0000 http://www.cakejournal.com/?p=215#comment-3118 Royal icing: for piping, flowers and flooding on cookies, you can also use it on plain cakes if it's thinned with a little water. Fondant: Rolled fondant icing is used to cover cakes to get a clean smooth surface Frosting: piped as swirls on cupcakes, on cakes, piping flowers borders and more for buttercream decorated cakes. You can use frosting to make roses like these: http://www.wilton.com/technique/Roses You can also use gum paste and the look of the rose will be completely different. I have not tried to use frosting on cookies, but I guess it's like woopie pies Fra: Disqus [mailto:] Sendt: 15. september 2011 19:53 Til: louise@cakejournal.com Emne: [cakejournal] Re: How to make royal icing NOTE: This comment is waiting for your approval. It is not yet published on your site. ====== Royal icing: for piping, flowers and flooding on cookies, you can also use it on plain cakes if it’s thinned with a little water. Fondant: Rolled fondant icing is used to cover cakes to get a clean smooth surface Frosting: piped as swirls on cupcakes, on cakes, piping flowers borders and more for buttercream decorated cakes.
You can use frosting to make roses like these: http://www.wilton.com/technique/Roses You can also use gum paste and the look of the rose will be completely different. I have not tried to use frosting on cookies, but I guess it’s like woopie pies
Fra: Disqus [mailto:]
Sendt: 15. september 2011 19:53
Til: louise@cakejournal.com
Emne: [cakejournal] Re: How to make royal icing

NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

]]> By: Sweetpeas http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3116 Sweetpeas Fri, 04 Nov 2011 02:13:00 +0000 http://www.cakejournal.com/?p=215#comment-3116 Hi Louise, Do you know why is the icing on my cookie flaky after it is dried?  I do not have any problems with other lighter colors, only this as i was trying to achieve a navy blue color using Royal Blue and Black from Wilton. I hope you can help. Thanks very much. Hi Louise,

Do you know why is the icing on my cookie flaky after it is dried?  I do not have any problems with other lighter colors, only this as i was trying to achieve a navy blue color using Royal Blue and Black from Wilton.

I hope you can help.

Thanks very much.

]]> By: Rosie http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3115 Rosie Tue, 01 Nov 2011 18:17:00 +0000 http://www.cakejournal.com/?p=215#comment-3115 Hi Louise, I'd like to try the royal icing recipe but was wondering what the measurements are if I use dry eggwhite powder??? Hi Louise, I’d like to try the royal icing recipe but was wondering what the measurements are if I use dry eggwhite powder???

]]> By: aidensmom http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3114 aidensmom Mon, 31 Oct 2011 19:28:00 +0000 http://www.cakejournal.com/?p=215#comment-3114 Hi louise, is icing sugar the same as confectioner sugar, cause i used confectioner and the flavors came out weird, like it had an after taste... and also i whipped it by hand. Pls tell me what im doing wrong. Thanks!! Hi louise, is icing sugar the same as confectioner sugar, cause i used confectioner and the flavors came out weird, like it had an after taste… and also i whipped it by hand. Pls tell me what im doing wrong. Thanks!!

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3112 Anonymous Mon, 26 Sep 2011 19:43:00 +0000 http://www.cakejournal.com/?p=215#comment-3112 Thank you SO much Elaine. Thank you SO much Elaine.

]]> By: Viri_bean84 http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3111 Viri_bean84 Thu, 15 Sep 2011 17:53:00 +0000 http://www.cakejournal.com/?p=215#comment-3111 Hi Louise! Im a newbie and was just wondering if you could explain to me the differences and purposes if these: royal icing, fondant, frosting. Can you use frosting to make roses or is that just with fondant? Can frosting be used for cookies? I've read about all these but I don't know what to use for what. Please help! - Viri - Hi Louise!

Im a newbie and was just wondering if you could explain to me the differences and purposes if these: royal icing, fondant, frosting.
Can you use frosting to make roses or is that just with fondant? Can frosting be used for cookies? I’ve read about all these but I don’t know what to use for what. Please help!

- Viri -

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3110 Anonymous Thu, 25 Aug 2011 20:00:00 +0000 http://www.cakejournal.com/?p=215#comment-3110 I have tried the tip with the cocoa powder too and I have not had any real problems with it. Do you add the cocoa powder after or when you make the RI? Like sifting the cocoa and powdered sugar together? If you want dark colors it is always good to let the color mature over night before use. You color it the first day, without using too much color. Let it rest well covered and the next day you can add more color (if it needs more) I have tried the tip with the cocoa powder too and I have not had any real problems with it. Do you add the cocoa powder after or when you make the RI? Like sifting the cocoa and powdered sugar together? If you want dark colors it is always good to let the color mature over night before use. You color it the first day, without using too much color. Let it rest well covered and the next day you can add more color (if it needs more)

]]> By: Jody http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-26/#comment-3109 Jody Wed, 24 Aug 2011 00:24:00 +0000 http://www.cakejournal.com/?p=215#comment-3109 Hi Louise Thanks for the tips. I wanted to ask you about making the royal icing chocolate brown. I don't like how much coloring I need to use to get it a nice dark chocolate brown, so I started to add a little cocoa to the icing sugar. It gets to a beautiful rich chocolate brown and adds the chocolate lavour. The problem I sometimes have is when the icing dries it sometimes fades and looks cloudy. Is there any way to fix this? Thanks for any help! Jody Hi Louise
Thanks for the tips. I wanted to ask you about making the royal icing chocolate brown. I don’t like how much coloring I need to use to get it a nice dark chocolate brown, so I started to add a little cocoa to the icing sugar. It gets to a beautiful rich chocolate brown and adds the chocolate lavour. The problem I sometimes have is when the icing dries it sometimes fades and looks cloudy. Is there any way to fix this?
Thanks for any help!
Jody

]]> By: Mônica Gemin http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3108 Mônica Gemin Tue, 23 Aug 2011 17:38:00 +0000 http://www.cakejournal.com/?p=215#comment-3108 Thank you so much for answering that fast! I will remember that and I will definitely be stopping by soon. Best regards. Thank you so much for answering that fast! I will remember that and I will definitely be stopping by soon. Best regards.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3107 Anonymous Tue, 23 Aug 2011 16:25:00 +0000 http://www.cakejournal.com/?p=215#comment-3107 I use pasteurized egg whites. If you can't get that, you should use meringue powder instead. I use pasteurized egg whites. If you can’t get that, you should use meringue powder instead.

]]> By: Mônica Gemin http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3106 Mônica Gemin Tue, 23 Aug 2011 15:06:00 +0000 http://www.cakejournal.com/?p=215#comment-3106 Hi! First of all, thank you for the tutorial, it's very helpful. And I have a question, that might sound very silly, but that it has been on my mind for a while: shouldn't eggwhites always be very well cooked before eating? As far as I know there is the risk of catching a disease by eating them raw... Could you please explain that to me, please? :) Hi! First of all, thank you for the tutorial, it’s very helpful. And I have a question, that might sound very silly, but that it has been on my mind for a while: shouldn’t eggwhites always be very well cooked before eating? As far as I know there is the risk of catching a disease by eating them raw… Could you please explain that to me, please? :)

]]> By: Smicky_bicky http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3105 Smicky_bicky Thu, 07 Jul 2011 02:47:00 +0000 http://www.cakejournal.com/?p=215#comment-3105 Hey Louise. I've tried a few different recipes and methods for royal icing and I find that each time after a day or so the colours fade and the sugar crystallises. Do you know what I might be doing wrong? Hey Louise. I’ve tried a few different recipes and methods for royal icing and I find that each time after a day or so the colours fade and the sugar crystallises. Do you know what I might be doing wrong?

]]> By: Preeti http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3104 Preeti Mon, 27 Jun 2011 14:03:00 +0000 http://www.cakejournal.com/?p=215#comment-3104 I made henna decorated cookies using your sugar cookie and royal icing recipes.  They came out lovely (at least for my first time). And the photos were a lifesaver. I made henna decorated cookies using your sugar cookie and royal icing recipes.  They came out lovely (at least for my first time).

And the photos were a lifesaver.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3103 Anonymous Sat, 21 May 2011 22:28:00 +0000 http://www.cakejournal.com/?p=215#comment-3103 Hi Brenda: I have never tried to make fruit cake with marzipan and royal icing. So I cannot help you on what to do. Maybe some of the UK readers can help us out? Hi Brenda: I have never tried to make fruit cake with marzipan and royal icing. So I cannot help you on what to do. Maybe some of the UK readers can help us out?

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3102 Anonymous Sat, 21 May 2011 22:23:00 +0000 http://www.cakejournal.com/?p=215#comment-3102 Most of the time I make stiff peak and then go back to soft and thin stage. But you can also just make soft peak there are not the big difference. It depends on what other things I am making with the RI. Most of the time I make stiff peak and then go back to soft and thin stage. But you can also just make soft peak there are not the big difference. It depends on what other things I am making with the RI.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3100 Anonymous Tue, 17 May 2011 19:53:00 +0000 http://www.cakejournal.com/?p=215#comment-3100 Will you be making it as a runout/colorflow? And will it be placed on a fondant covered cake? I think that I would make (cut out) the mask out of a very strong gum paste (extra gum added) Let that dry and then decorate with royal icing. If possible place the mask on the cake just before serving. If it is placed on cake and goes into the refrigerator it will not get soft after short time. But it will soften slightly. Will you be making it as a runout/colorflow? And will it be placed on a fondant covered cake? I think that I would make (cut out) the mask out of a very strong gum paste (extra gum added) Let that dry and then decorate with royal icing. If possible place the mask on the cake just before serving. If it is placed on cake and goes into the refrigerator it will not get soft after short time. But it will soften slightly.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3101 Anonymous Tue, 17 May 2011 19:53:00 +0000 http://www.cakejournal.com/?p=215#comment-3101 Will you be making it as a runout/colorflow? And will it be placed on a fondant covered cake? I think that I would make (cut out) the mask out of a very strong gum paste (extra gum added) Let that dry and then decorate with royal icing. If possible place the mask on the cake just before serving. If it is placed on cake and goes into the refrigerator it will not get soft after short time. But it will soften slightly. Will you be making it as a runout/colorflow? And will it be placed on a fondant covered cake? I think that I would make (cut out) the mask out of a very strong gum paste (extra gum added) Let that dry and then decorate with royal icing. If possible place the mask on the cake just before serving. If it is placed on cake and goes into the refrigerator it will not get soft after short time. But it will soften slightly.

]]> By: Maninder Sembhy http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3099 Maninder Sembhy Sat, 07 May 2011 07:37:00 +0000 http://www.cakejournal.com/?p=215#comment-3099 Thank you so much for putting this up for all to see. I wanted to know how to make icing for piping and here it is! Simple instructions with pictures helped a great deal. Again thank you for helping us! :) Thank you so much for putting this up for all to see. I wanted to know how to make icing for piping and here it is! Simple instructions with pictures helped a great deal. Again thank you for helping us! :)

]]> By: Elena http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3098 Elena Fri, 06 May 2011 23:40:00 +0000 http://www.cakejournal.com/?p=215#comment-3098 Thank you for this very helpful tutorial. I have a question, though...for piping the outline, do you set aside some of the "soft peak stage" icing before you proceed to make it stiffer, or do you go ahead, make it stiff, then thin back to soft peak (which seems more complicated than thinning to flooding consistency)? Thank you for this very helpful tutorial. I have a question, though…for piping the outline, do you set aside some of the “soft peak stage” icing before you proceed to make it stiffer, or do you go ahead, make it stiff, then thin back to soft peak (which seems more complicated than thinning to flooding consistency)?

]]> By: Brendatrowbridge http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-25/#comment-3097 Brendatrowbridge Fri, 06 May 2011 21:10:00 +0000 http://www.cakejournal.com/?p=215#comment-3097 Hello Louise , I live in the uk and for the past few years have bought the Royal Icing Powder in a packet that you just add cold water too. I thought it a lot safer than using raw eggs as my daughter were pregnant. I was wondering if you could give me some help with a three tier wedding cake I am making.Fruit cakes. The wedding is on the 11th June and I would really like the cakes to be finisihed by the wednesday before. How soon can I start the first coat of icing. and then the second coat on them all.? Then I will put the final coat on and decorate it. I would really like to make a start next weekend, 15th but keep thinking it will be too soon. Can you advise me please.? Many thanks Hello Louise , I live in the uk and for the past few years have bought the Royal Icing Powder in a packet that you just add cold water too. I thought it a lot safer than using raw eggs as my daughter were pregnant. I was wondering if you could give me some help with a three tier wedding cake I am making.Fruit cakes. The wedding is on the 11th June and I would really like the cakes to be finisihed by the wednesday before. How soon can I start the first coat of icing. and then the second coat on them all.? Then I will put the final coat on and decorate it. I would really like to make a start next weekend, 15th but keep thinking it will be too soon. Can you advise me please.? Many thanks

]]> By: Brendatrowbridge http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3096 Brendatrowbridge Fri, 06 May 2011 13:14:00 +0000 http://www.cakejournal.com/?p=215#comment-3096 I would like some help please regarding my daughters wedding cakes. The wedding is on 11th June and it is a three tier cake. Fruit. I have made the cakes and was wondering when could I start to marzipan and royal ice them.? I would like to do them as soon as I can as this is my first wedding cake. many thanks I would like some help please regarding my daughters wedding cakes. The wedding is on 11th June and it is a three tier cake. Fruit. I have made the cakes and was wondering when could I start to marzipan and royal ice them.? I would like to do them as soon as I can as this is my first wedding cake. many thanks

]]> By: Handy143 http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3095 Handy143 Thu, 05 May 2011 04:24:00 +0000 http://www.cakejournal.com/?p=215#comment-3095 Thanks for sharing! ^^ Thanks for sharing! ^^

]]> By: Joana Carvalho http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3094 Joana Carvalho Wed, 20 Apr 2011 08:57:00 +0000 http://www.cakejournal.com/?p=215#comment-3094 It's nice to find someone from Europe :) Your cookies are AMAZING! :D It’s nice to find someone from Europe :) Your cookies are AMAZING! :D

]]> By: Joana Carvalho http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3093 Joana Carvalho Wed, 20 Apr 2011 08:56:00 +0000 http://www.cakejournal.com/?p=215#comment-3093 Finally someone from Europe :) I have lots of difficulties finding some products also. So it's nice to know that I'm not the only one :) BTW your cookies are amazing!! Finally someone from Europe :) I have lots of difficulties finding some products also. So it’s nice to know that I’m not the only one :) BTW your cookies are amazing!!

]]> By: Ninah Wechooseorganic http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3092 Ninah Wechooseorganic Mon, 11 Apr 2011 12:45:00 +0000 http://www.cakejournal.com/?p=215#comment-3092 This is really detailed, love it! Anybody will understand how 2 do it. This is really detailed, love it! Anybody will understand how 2 do it.

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-royal-icing/comment-page-24/#comment-3091 Anonymous Tue, 05 Apr 2011 12:51:00 +0000 http://www.cakejournal.com/?p=215#comment-3091 It's 900grams. It’s 900grams.

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