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.
Nobody Misses S'mores
Summer Camp in the Himalayas
Ball Jars All Dressed In Blue
Poutine at Camp
Just Arrived! Vintage Copper
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.