Cake! magazine by Australian Cake Decorating Network August 2014 | Page 138

ROYAL ICING (RI)

7. Carefully transfer your
cookies to your cooling rack to cool
completely before decorating.

8. There are many different
RI recipes. Meringue RI is also
delicious. Flavour and colour to
your liking. TIP – this mix can
tend to look off whiteish so, add a
couple of drops of white colouring
when mixing. It just brings it to
white, white. A basic pure icing
sugar and egg white recipe has
been used with all ingredients
being widely accessible.

10. ‘Piping’ RI is a firmer
consistency than ‘flooding
consistency, holds itself and is
not runny. Piping consistency is
generally used for ‘outlining’ your
cookies and adding detail to your
cookies.

11. To create ‘flooding’
consistency, water needs to be
added a little at a time to thin down.
TIP – use an eye dropper or a
spray bottle to control the amount
of water you add. It is easier to thin
than it is to have to re thicken.

PIPING AND FLOODING

9. This recipe will give you
‘piping’ consistency RI, depending
on the size of the eggs. You may
need to add a little less icing sugar
if small eggs were used.

13. Aft \