Gold and/or silver royal icing
How do I tint my royal icing gold and/or silver?
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Gold and/or silver royal icing
I am trying to pipe gold royal icing as I have seen other bakers do. I am familiar with how to the method you just spoke of, thank you. I wonder if I have to pipe out white royal icing then do this method...any thoughts would be appreciated.
Thank you so much!!
When you have a moment check out my online cookie business:
www.auntcakescookies.com
Gold and/or silver royal icing
You thinnk that just adding the gold/and/or silver luster dust to the white royal icing will work?? Thank you for your help.
Responses to Comments by auntcake
Pie crisis: Why hasn't it set up yet?
Try whisking the corn starch into the egg yolk, and then tempering it with the scalded milk. Then bring the whole thing to a boil, while stirring continually with a long spoon or heat-proof spatula. Careful, here--this will spit. After it reaches a boil, pour it into the shell, and place a piece of plastic wrap directly on the custard to prevent a skin from forming. Should you get lumps while cooking, don't worry about it. Just put it in the blender for a couple of seconds, and then into the pie shell.
Gold and/or silver royal icing
Do you have an airbrush? or at least access to one? That may be the quickest and most effective way to do it. Or, you could pipe out your decorations on a piece of parchment, spray them, and then apply them to your cake/cookie using royal as adhesive.
Pie crisis: Why hasn't it set up yet?
Some of the tests you can do when making custard are as follows. When you cook custard make sure you stir it with a large spoon. Preferably use a wooden one. As it cooks lift the spoon occasionally to see how the custard sheets off the spoon. As it gets thicker it will start to sheet into two streams instead of one. Also, another sign as starts to thicken up, is to lift the spoon and drag your finger across the back of the spoon. If the custard is thick enough it will retain the mark of your finger. Another test you can do is to freeze a plate and put a dollop of the custard on the plate to cool and put in the freezer to cool it down quickly to see how thick it gets. These are some of the same tests you do when making jellies and jams.
Pie crisis: Why hasn't it set up yet?
E. you do have to cook stuff w/ cornstarch until it boils. I use to have to make large batches of pastry cream at a place I worked & it had eggs & cornstarch. It had to boil & also had to be constantly stirred to avoid scorching. I make lemon curd a lot & use egg yolks only, no cornstarch & do it over hot water. I will check my prof. baking book & see if they have any other kind of variations. When I do curd, I raise it to 175 degrees F on the candy therm & add cold butter when it is off the heat. It sets up great when cold. I use it to fill cakes.
Gold and/or silver royal icing
Aunt cake----you CANNOT add luster dust to frosting & have it work. It has to be painted on dry or at least well crusted royal frosting, works on fondant or gumpaste. If you check any of the great cake diva books (Colette Peters is my fav), that is how it is done. For the record, one time me & a friend added luster to piping gel. I might work on the top of the cake (I will have to try it again) BUT on the side of a cake, it was very heavy & slid down. It Might work on cookies dried flat. I use piping gel & gold dragees on cookies to make "angel" hair. That technique is in Colette's Christmas book. I have a decorated cake business & have also decorated thousands of cookies. IT DOES HELP the amount of "luster paint (dust mixed with grain alcohol product such a vodka or mixed with lemon extract) NEEDED for a project to color the frosting,etc. aversion of what you want the finish to look like---example---pale golden yellow is easier to make a beautiful gold than doing it over white---any thin spots look goldish; pale gray makes it easier to do silver. I also will paint luster paint directly onto some of the cookies I do---gold or pearl wings on angels for example or use it every thin to add a luster "haze" over a color before I add other piped details. My website is cakeartdesigns.com
Will check out your site as well.
Gold and/or silver royal icing
I am trying to pipe gold royal icing as I have seen other bakers do. I am familiar with how to the method you just spoke of, thank you. I wonder if I have to pipe out white royal icing then do this method...any thoughts would be appreciated.
Thank you so much!!
When you have a moment check out my online cookie business:
www.auntcakescookies.com
Pie crisis: Why hasn't it set up yet?
Good recovery!
I'm sure once you try it, you'll never go back to the boxed pudding mixes again! At least now you know how to get the right consistency for next time, it does take some elbow grease while whipping, but the end result is usually worth it! Now I'm craving choc. cream pie!
Pie crisis: Why hasn't it set up yet?
Good for you, Elizabeth! ^5 and nice going! I didn't re-cook my filling but everyone sure enjoyed spooning it out of the pie shell...ROFLMAO.
Pie crisis: Why hasn't it set up yet?
Nice save elizabeth786! Cover it with some whipped cream and some chocolate shavings and it will be absolutely beautiful!
Gold and/or silver royal icing
Is the royal icing for accent or covering the entire product? I'm not sure if you can mix luster dust in to tint any kind of icing but you could try it. I used silver luster dust a few months ago to turn grey fondant into a shiny silver Dallas Cowboys football helmet on a groom's cake. I mixed small amounts of luster dust with plain vodka and brushed it on the helmet- it was about the size of a small grapefruit so it didn't take too long. Just make sure you do thin coats if you're brushing it on so you get even coverage.
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