How to make a Fake Display Textured Cake with Royal Icing [ Cake Decorating For Beginners ]

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Royal Icing Recipe
2 lbs Powered(Confectioners) Sugar
6 TBSP Meringue Powder
3/4 cup warm water
1- 2 tsp cream of tartar
This is the size batch I make for small to medium sized cookie projects. You can double.if needed. Put powdered sugar, meringue powder and cream of tartar in bowl. Fit stand mixer with paddle. Put on stir for a few minutes to blend the dry ingredients. Add warm water in gentle stream while mixer is on stir. Allow it to run for a few seconds till all ingredients are incorporated then turn on high. Mix on high for several minutes(time will vary depending on your mixer). Finished product should be stiff, white in color and hold peaks. If it is still off white in color or the peaks sag after a few seconds keep mixing. Important note about the water is you want it warm to the touch. So it should be around or just above body temperature. You want it to dissolve the meringue powder, if it's too hot it will cook it and you will end up with rubbery clumps in your frosting.
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[@CakeDecoratingSchool]

Hey everyone, have you seen our How to Cover a Cake with Fondant video yet ? kzbin.info/www/bejne/eXXEg4Kafcx2b6s

[@angelooneym2205]

This was really helpful! Thank you!

[@CakeDecoratingSchool]

You're so welcome!

[@Graceotutv]

Really helpful thank you 🎉

[@CakeDecoratingSchool]

You are so welcome!

[@manishasumanasekera1309]

Hello, great video thank you. Whats an alternative to meringue powder? Can egg white power work?

[@CakeDecoratingSchool]

Powdered egg whites won't whip up to a meringue the same way that Meringue powder will I've know people that have tried it and it didn't go well. If you don't have meringue powder actual egg whites would work but you do have to be careful about salmonella which Is why I always recommend using Meringue powder.

[@manishasumanasekera1309]

@@CakeDecoratingSchool I see! thank you very much for your response. Sorry, another question, How much royal icing do you think I will need to cover a 8in cake?

[@CakeDecoratingSchool]

I generally don't use royal icing to cover cakes as it gets really hard. I know it can be used to coat marzipan covered cakes to create a smooth hard surface to do string work on. If that is what you are doing I can't imagine it taking more than a pound the surface of an 8in cake(as long as it's not too tall). I you are doing to do a lot of string work or piped flowers to decorate with then you of course would want to make more . Hope this helps!

[@CakeDecoratingSchool]

laughing at myself for my own reply. I forgot what video we were referencing. lol. If you are icing a foam 6in round it would probably take about a lb of frosting if you want to do anything like some piping or some piped flowers I would make some extras. I always make it in big batches since I'm usually doing a bunch of these at the same time so I don't really keep track and I just use up any extra I have to make some decorations for any upcoming projects. Hope this helps!

[@manishasumanasekera1309]

@@CakeDecoratingSchool haha no worries at all. Its very helpful thank you very much.

[@DestinyRodriguez-l3y]

Hi, when using this method will it harden?? If so, how long after will it harden

[@CakeDecoratingSchool]

I generally leave royal icing pieces over night to make sure they dry completely. It really depends on the amount of water in your royal icing and how thick you apply it. Especially if you are using larger foam dummies you might want to give it a few days to make sure that the royal icing between the tiers has fully dried out so they don't come apart. But if they do you can just stick them back together with more royal icing.

[@luisarodriguez7710]

Hello! Thank you so much for this video. I would like to know for how long I can save this fake cake?

[@CakeDecoratingSchool]

Hi! We've used royal icing(made with meringue powder)to make our fake cakes so they can be used indefinitely. I duct them off regularly if they are out of display and I keep them in plastic bags between uses when they are not needed. If you handle them roughly the frosting might chip but that can always be repaired with more royal icing, and if you leave them in direct sunlight for prolonged periods any colors you have used might fade, so they do require some attention occasionally to keep them in good shape. Hope this helps!

[@liznail2420]

receipe for the royal icing pls!

[@CakeDecoratingSchool]

I'll put on in the description for you! it's really easy to make.

[@1melissawhatnow]

Hello, what were the dummy cake sizes that you used?

[@CakeDecoratingSchool]

we used a 4 and 6 in round diameter both with a height of 4 in. hope this helps@

[@mahadewiiii]

Hi, can we use this technique on a real cake? I’m making a cake for a very hot summer wedding in Australia. I feel like royal icing would be the best icing/frosting to withstand the heat. Do you think it would be best? Also would I just put it directly on the cake or Fondant or something underneath? Any advice would be much appreciated ❤️

[@CakeDecoratingSchool]

royal icing can be used on the outside of cakes and has been. If you look at classic techniques like string work they usually coated the cake in marzipan and then placed the royal icing on the outside so that it could dry out completely. you should be able to use fondant as well. If you are looking for designs with fantastic royal icing work on fondant, soba Garrett's work is always a great place for inspiration. Best of luck, I think the heat might be our greatest enemy!

[@mahadewiiii]

@@CakeDecoratingSchool thank you so much ❤️

[@jessicavella7514]

whats the recipe for the royal icing since it will be left for display please

[@andreafernandez776]

how would you store this? and how long would it stay in good shape for?

[@CakeDecoratingSchool]

If you use meringue powder for the royal icing they will keep as long as you want to keep them. Since the frosting is hard and there isn't anything to spoil you just have to keep them out of direct sunlight to keep colors from fading(not a concern with a white frosted one like this) and dust them off occasionally. If I'm not actively using them I'll put them in a plastic bag and store them in a bin or out of the way spot so they dust free and don't get damaged. They can get chipped/damaged if they are handled roughly. Hope this helps!

[@andreafernandez776]

@@CakeDecoratingSchool a big help, thank you!

[@lgaines4086]

My royal never turns out that nice!

[@CakeDecoratingSchool]

Royal Icing can be tricky, but once you get the hang of it's easy to make. there are a couple of problems I find people have to start with. Grease, It's a meringue so make sure everything is grease free before you start. Meringue powder, I use meringue powder to make my royal. It generally gives a fluffier more stable product that is easier to use that using raw egg whites. That said, not all meringue powders are equal, some brands will give you a better result. If your royal feels really dense when you make it the next time you do try adding a tsp or two of cream of tartar as I've found that can help produce a fluffier easier to use version. Lastly, it takes a long time to mix and that time can vary greatly based on the mixer you are using. When done it should be a pure white color and very stiff, it will start our off white and soupy. if you pick some up on a spatula and watch it for a few seconds it should hold all of the lines and ridges without them sinking back in or smoothing out. If it's holding all of the definition your good to go, if it starts to lose the definition and sink back in on itself then it needs to be whipped longer. I find that to begin with most people take it off the mixer a little to early and that can limit what you are able to do. Hope this helps and happy decorating!

[@MariaOliveira-qb5cx]

Poderia me dizer que pasta é essa?

[@CakeDecoratingSchool]

the fake cake in this video is covered with Royal Icing.