How can I make my icing set?

Question

I've had to bake a batch of 40 fairy cakes for a friend's Christening tommorrow, and I need the icing to set overnight, I don't have enough room to store them in the fridge for that long, and I don't want the cakes to go hard, what's the best way to get it to set in time?

Answer 1

Do you have an area outside the house, (if your temperatures are cool enough) to set them without wildlife eating them? That's what I do when something needs cooled before freezing in the freezer. If you have a proper lid, box(in a box,taped) or covering over them, and up off the ground.you should be OK.

Answer 2

this link might help you with the icing:
http://www.joyofbaking.com/RoyalIcing.html

Make sure the royal icing has the proper consistency. Too runny and it will run over the sides; too stiff and it won't spread nicely. So, for the right consistency, first test the icing by lifting your spoon and letting the icing drip back into the bowl.
The proper consistency is when the ribbon of icing that falls back into the bowl remains on the surface for about 5 seconds before disappearing.
Another way is to take a cookie and place a small amount of icing in the middle of the cookie. Using a small knife or spatula, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Do not add too much sugar at once. You want the icing to spread smoothly but don't worry about a few light streaks. They will disappear as the icing dries, and be aware that the icing can take several hours, or even overnight, to dry completely.

Answer 3

Icing should not have to set under any circumstances other than just sitting! IF your icing is running, then add powdered sugar to it..that will stiffen it to the point that, once on, it will set within an hour or so. IF it is cream cheese type, add more powdered sugar. If it is butter type, then refrigerate batches, batch at a time and it will set and remain set once back out of the fridge. The only time icing remains runny is if it is too thin to start with, or the cakes are too hot when applied. Powdered sugar is not going to granualte when it hardens. Good luck

Answer 4

Glace', royal and fondant icing are hard icings, if you want a soft icing try this... ..<><.. Buttercream Icing The author says: "All my cakes are done in buttercream icing. It's a finer finish and tastes better. Once you try this buttercream icing, you will never use a commercial icing again." Ingredients 3-1/2 cups sugar 13 large egg whites 3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks 6 tablespoons clear vanilla extract Instructions In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not carmelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes. As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat. Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch. At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.) ;;><>;;

Answer 5

The cake shouldn't go that hard really but if you're worried maybe you should get up extra early and ice them tomorrow? Failing that, the icing should be set by the time you go to bed tonight so you can box them up later. I hope the day goes well :)

Answer 6

I wasnt sure what a fairy cake was but I did some research..I found this that said to make a colored fondant to pour onto the cakes

http://becksposhnosh.blogspot.com/2006/05/fairy-easy-fairy-cake-recipe.html

it also has some tips..hope this helps:)

oh ya..these don't require to be refrigerated:) Just set covered in a cool dry place.

Answer 7

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Answer 8

just leave them in a cool place of the house there should be enough time for it to set overnight good luck xx

Answer 9

Leave them out for about an hour or so.

Answer 10

the best way is the fridge.clean out yours and ask a good clean neighbor to store some 4 u