Ever since I have know about blogs I have wanted to share tips I have picked up about icing. Before I took up baking full time I brought expensive products from my local sugar craft shop, which can easily be made at home.
Royal Icing - was something that I bought in a packet from the local supermarket and I could never get the consistency correct. I then read the recipe which is:
1 egg white
250g (9oz) icing sugar, sifted.
Put the egg white in a bowl and gradullay beat in the icing sugar until the icing is glossy and forms soft peaks.
After trying this I have never failed. It worked first time and continues to work. It can be stored in an air tight container for about two days, or with cling film over the surface of it, with a damp tea towel over the top to stop it drying out. The cling film over the surface stops it forming a hard layer, which can give you lumps when trying to ice. When writing I first tried to use both hand to guide the nozzle, like I would with butter cream icing, but I found it much more effective to use just one hand, with less icing in the bag.
Sugar Glue - was always an expensive purchase in a tiny pot, so I wanted to share the fact it's sooooo easy to make at home, and alot cheaper.
Break up pieces of white modelling paste (or sugar paste) into a small container and cover with boiling water. Stir until dissolved. This porduces a thick, strong glue, which can be esily thinned by adding some more cooled boiled water.
See easy once you know how. In future blogs I want to spell out the different pastes as for a beginner it can be very confusing, all the names and what to use different pastes for. I know when I started out I would have been grateful for a comprehensive straightford list...
Happy sugar crafting...