Want to ice my fondant cake but I don't know what icing to use
Do you mean dropped strings? Usually for dropped strings/flowers you would use buttercream thinned with light corn syrup. For more difficult extension work, I use royal icing. It's stiffer, so you can create more rigid designs. But this also makes it more fragile. I also use royal icing for coating and it can be used for over piping, too.
For a beginner, I would practice dropping strings and dots on cardboard before going to the actual cake. Pipe out the design, get it just right two or three times and then move to the real thing.
Cynthia is a trusted source on Bread/Baking.
I'd suggest royal icing as well. If it's too stiff or dry, add some egg white and whip it in.
Please enter a valid email address.
Well played. You deserve a cookie.
Let's get this thing started, yes?
40 Recipes to Kick Off Your Grilling Season
The Desserts That Look Like Bouquets
From-Scratch Chocolate Cake...ASAP!
This Is an Interesting Place to Pour Your Latte
Nutritious Breakfast Hack
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)