I made a birthday cake for my father, but when i make the icing on top it melt down, I cannot put the "happy Birthday" on it. What to add to the egg whites so it will be a hard icing that when i decorate there is no mess. I already put cream of tartar but it still fall.
2006-10-07 15:35:45 · 9 answers · asked by eneloy 1 in Food & Drink ➔ Cooking & Recipes
If you're currently making the cake, this may not help you. But I'll give you my advice for future cakes:
You'll need a stiffer icing in order to decorate a cake properly. The following recipe is the one I use all of the time, and I've never had a problem. You can use the same recipe and vary the water to make a thin, medium and thick consistency -- perfect for whatever you're trying to do.
Classic Buttercream Icing
1 cup solid white vegetable shortening
1 teaspoon clear flavoring (vanilla, almond or butter - or any combination)
2 tablespoons water
1 pound pure cane confectioners' sugar (approximately 4 cups)
1 tablespoon meringue powder (I use Wilton brand)
A pinch of salt
Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.
The recipe above makes a thick consistency icing, suitable for flowers with upright petals. To make medium consistency icing, add 1 teaspoon of water to each cup of stiff consistency icing, or 1 tablespoon to the entire batch made above. Medium consistency icing is suitable for flat flowers and borders. To make thin consistency icing, add 2 teaspoons for each cup of stiff consistency icing, or 2 tablespoons to the entire batch made above. Thin consistency icing is suitable for icing the cake and for writing. (Don't think that this term "thin consistency" is thin enough to melt down or create a mess. It's hard enough to write with without cracking -- it'll look great!)
Good luck!
2006-10-07 16:09:47 · answer #1 · answered by southernserendipiti 6 · 0⤊ 0⤋
You need Royal icing let me find the recipe: ROYAL ICING
Makes about 6 cups
3 pounds confectioners' sugar
3/4 cup plus 3 tablespoons meringue powder or powdered egg whites
1. Stir together the confectioners' sugar, meringue powder, and 1 1/4 cups water in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, about 7 minutes. Add water, 1 teaspoon at a time, to achieve a consistency slightly thicker than honey. Icing can be stored airtight up to 2 hours. I hope I was some help.
2006-10-07 15:57:30 · answer #2 · answered by carmen d 6 · 0⤊ 0⤋
I wish I knew what kind of icing you were trying to make. Egg Whites are the base for Italian Meringue Buttercream which is an excellent icing for cakes because it smooth, it's easy to color, stable at room temperature, and easy to flavor. If you are making this be sure you are cooking your sugar to about 247 degrees. When Italian Meringue Buttercream is cooled it's as firm as chilled butter. A hard coating for a cake would be Chocolate Ganache which is simple to make. Chocolate Ganache is made by pouring heated cream over chopped chocolate. The heat from the cream melts the chocolate which is then gently whisked to form a silky smooth ganache. As the ganache cools it will thicken at which point it can be poured over a cake and chilled. When it is chilled the cake will have a soft chocolate coating, that can be perfectly smooth, and can be easily written on with left over ganache. Ganache can also be flavored with liquors and extracts or infused with spices and other flavorings. I frequently decorate cakes with buttercream and then write on them with ganache.
2006-10-07 15:59:02 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Are you sure you are letting cake cool enough before icing cake, a slightly warm cake would cause icing to melt and run and I have never heard of a "hard icing" make sure when you are mixing icing with egg beaters that you do not beat it too long as this will make icing fluffy and not as stiff........
2006-10-07 15:43:23 · answer #4 · answered by CUSTODIAN JOE 3 · 1⤊ 0⤋
well after you put the letters on the cake make sure to leave the cake in the refrigerator for at least 2 hours. then the icing will set and will be hard.
2006-10-07 15:43:50 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Get a recipe for royal icing. It goes on smoothly, but dries hard.
2006-10-07 15:43:33 · answer #6 · answered by tsopolly 6 · 0⤊ 0⤋
get powered sugar and milk some food coloring mix little bit of milk like 1/2 cup and 1 pound of powered sugar and like 4 drops of color and mix till how thick u want add as u mix
2006-10-07 15:53:43 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Fondant
2016-03-28 01:18:07 · answer #8 · answered by Anonymous · 0⤊ 0⤋
freeze the cake before you put writing on it and then let defrost
2006-10-07 17:01:55 · answer #9 · answered by churchonthewayseniors 6 · 0⤊ 1⤋