Zainish cakery

ROYAL ICING RECIPE

Ingredients:
3 egg white
600g icing sugar
1 teaspoon lemon juice
1 teaspoon liquid glucose

Procedures
1)Whisk the egg whites till it forms a stiff peak.
Then add your icing sugar little by little and mix until everything is well incorporated.
Add your lemon juice and liquid glucose and mix

2)continue whisking until the mixture is thick enough to pip , it must look smooth and shiny

Your Royal Icing is ready.

Good Day all , hope we are doing great ,
Anything you want to do , do it with love , that is why am always sharing my baking experience with you guys,

Any information that will help you I must share it with you guys .

As you all know I love working with fondant and i always share my tips and my videos to help you grow .enjoy

1) Dry Fondant :
Fondant can dry out for two reasons:

A. Fondant has been left out in the open air for many hours.
B. A lot of food coloring has been mixed into the fondant.

SOLUTION: This is easily solved by adding vegetable shortening to the fondant and mixing thoroughly. Start with a small amount and keep adding until you have a soft pliable piece of fondant again.

2) Cracking :

Cracking typically occurs when the fondant has been rolled too thin. When you try to work with it on the cake the thin part will start to pull apart and tear.

SOLUTION: If the crack is small, the easiest thing to do is either cover that part of the cake with a fondant decoration or turn the cracked side to the back!

If the crack is large, you can mix a small amount (pea-sized) of the same color fondant with a few drops of clear extract until you have a thinned mixture. You can then apply the mixture to the crack-like spackle! You will be able to see where it has been patched but it will keep your fondant from falling off the cake if the crack is sizable.

3) Air Bubbles :

Air bubbles also often occur when you are smoothing fondant on a cake. These can be popped in the same way as when rolling the fondant by poking the bubble with a thin needle and releasing the air by gently pressing on the bubble with your fingers.

SOLUTION: I recommend going over the cake several times to make sure all air bubbles are eliminated. I like to poke a hole in the top of the cake that goes clear down to the cake base somewhere that will eventually be covered with decoration.

4) Lumpy(not smooth) Fondant :

There are three main reasons fondant can look lumpy:
A. If too much buttercream is used to cover a cake.
B. If you don't smooth out the buttercream properly.
C. Smoothing fondant with your hands makes it more likely to get lumps.
Solution:always mix your buttercream with crumbs from cake it works for me , thanks

5) Condensation :

Fondant does not love to be stored in the refrigerator. If you place a cake in the fridge and later remove the cake it tends to get shiny and slimy. This situation gets worse when the weather is hot and/or humid. If you touch the cake in this state you will fingerprint it like crazy!

This is why I don't recommend using a perishable filling that needs refrigeration if you are also decorating the cake with Fondant
There you have it.
Go bake the world into a better place.

7)Sweating fondant: it can cause when you start to decorate your cake without waiting for your cake to defrost or when you put your fondant cake in the fridge after decorating it

Solution: Always allow your cake to defrost before decorating and don’t put your decorated fondant cake in the fridge.

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