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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

To not want it really hard

56 replies

TheGoldenBowl · 19/12/2017 07:22

The icing on my Christmas cake, that is...

Basically, I want people to explain to me in words of one syllable how I can achieve a snowy, peaked icing landscape on my Christmas cake that is firm enough but not tooth-breaking.

Do I need glycerine? (I have never worked with this before). Egg white?

I have already marizpanned the cake. It looks mildly shit, but I'm sure that won't matter. I marzipanned it yesterday afternoon and have left it uncovered to dry out. Was that right?

Help!! (Sorry for incorrect forum usage - but I'm very close to the edge.)

OP posts:
UrsulaPandress · 19/12/2017 07:23
mumonashoestring · 19/12/2017 07:26

Glycerin!

3 egg whites, a teaspoon and a half of glycerin and a tablespoon of lemon juice - stir in 675g of icing sugar and then beat it for about 10 minutes til it forms peaks. You'll get a lovely shiny icing that will set well but not go rock hard.

Crumbs1 · 19/12/2017 07:26

Yes glycerine is the way forward. Use fondant rather than royal icing, At this late stage it’s unlikely to be rock hard anyway as it won’t have dried out over months. I’m sure it will be delicious and all the lovelier for being homemade.
Yes marzipan is usually left for a few days to dry out before icing.

Situp · 19/12/2017 07:29

OP that is a cruelly tempting title for a threat about cake icing Grin

Ohyesiam · 19/12/2017 07:32

Glycerin. And some lemon juice, stops it being beyond sweet, a trick I got from my mil.

Namethecat · 19/12/2017 07:33

Everyone in our household picks off the icing so this year I've just marzipaned. Made it extra festive by also adding marzipan stars as well.

Greenteandchives · 19/12/2017 07:35

Sorry to not answer the question (although I agree the answer is glycerine) but fondant icing is truly disgusting.

Original poster
TheGoldenBowl · 19/12/2017 07:38

Thanks everyone!

Yes, the thread title was a bit naughty, I admit...

One thing I'm still confused about Crumbs - when you say use 'fondant' rather than royal... is there a special sort of icing sugar for fondant? If I'm mixing it up from scratch, won't the result be either fondant or royal, rathrt than the ingredient? (It may be obvious here that I am not an icing expert...)

OP posts:
InDubiousBattle · 19/12/2017 07:42

I'm doing a cake for ds's birthday this week and i've bought fondant icing ready to roll out. Shit tons of it as it goes. On the 'dry run' it went firm but not hard.

passthecremeeggs · 19/12/2017 07:48

Glycerine for royal icing (half a teaspoon per 225g icing sugar is my proportions) or buy fondant. You can get it ready rolled or buy it in a block to roll yourself. If you do royal icing near enough the day you're going to eat it it won't go too hard even without glycerine

passthecremeeggs · 19/12/2017 07:49

Also aren't you already using egg white? Royal icing ingredients are egg white and icing sugar!

Mattresstestermax · 19/12/2017 07:50

Surely fondant won’t do the “peaked” effect OP is looking for?

MammaAgata · 19/12/2017 07:50

Does it have to be royal icing? I do things like this (pretty rubbish but looks ok ish) using ready rolled fondant. Get some apricot jam from baking aisle, heat it and brush onto cake as a glue then stick on icing. Cut out some shapes and stick them on. Voila!

To not want it really hard
MammaAgata · 19/12/2017 07:51

Obviously this won’t guve you the snowy peaked look though...

Stickmangate · 19/12/2017 07:54

Fondant icing is a different type of icing. It the stuff used on generally more decorated cakes like the types you get in supermarkets or used in birthday cakes. It is smooth. I've never made it but think it's harder to make than Royal
Icing

InDubiousBattle · 19/12/2017 07:56

Show us a picture of what you're aiming for op. All of the Christmas cakes i've seen have flat white icing with ribbons, stars, plastic snowmen etc on.

Thermostatpolice · 19/12/2017 07:57

Oooh lovely cake Mamma! Simple and elegant.

YY to glycerine OP.

Original poster
TheGoldenBowl · 19/12/2017 08:00

passthecremeeggs I think one of my problems is that I don't understand all the different types of icing Sad

I get all confused by the boxes in the supermarket- some of them are powder, like icing sugar, yet identify as 'royal icing'... wtf?

What is in fondant icing?

OP posts:
Amanduh · 19/12/2017 08:00

Always do the peaked icing every year OP. 3 egg whites, icing sugar, glycerin exactly as someone posted above.

Amanduh · 19/12/2017 08:01

You dont want fondant icing! That's smooth, roll out type icing.

RunningHurts · 19/12/2017 08:03

www.bbc.co.uk/food/recipes/classic_christmas_cake_04076

I use the icing recipe from here. As others suggested, it gets harder as more time goes on. Love the snowy peak affect - makes it a true Christmas cake :)

Be3Al2SiO36 · 19/12/2017 08:04

It looks mildly shit, but I'm sure that won't matter.

Ha ha, this made me laugh.

Original poster
TheGoldenBowl · 19/12/2017 08:04

This sort of thing.

To not want it really hard
OP posts:
Original poster
TheGoldenBowl · 19/12/2017 08:07

You see, even though that photo is from a recipe book, the instructions in the book itself are not sufficient for my considerable needs (I refer you back to my not wanting it hard).

OP posts:
Original poster
TheGoldenBowl · 19/12/2017 08:07

But I think I have the answer now thanks to you lot Smile

OP posts: