I make royal icing flowers on a cake for decoration only. When I cut and serve the cake I take them off or tell my family not to eat them (because of the taste, and the hardness, don't want to break a tooth or have a filling fall out!!!)
Taste only becomes an issue if you are planning to ice an entire cake (such as a formal wedding cake) with Royal Icing instead of Buttercream. I'm not sure what they do for that, or if anyone still does it. With Fondant, I think icing a cake with Royal icing may have had its day.
Now, you would not be able to use LorAnn's oils.
But yes, you can use extracts. Many people do it. And you'd be surprised by how many people do eat the RI decos. I find that when you place them on BC, they do soften just slightly, so you are less likely to break a tooth.
My RI was melting when I tried to do any flower, I put more icing sugar on it and I made it so thick I couldn't even pipe the centre of the rose
My instructor told me that it was ok to put it into de fridge ??
Should I throw all the RI and make another one, or should I try to fix this?
Wipe all utensils that will be used in making RI with vinegar to ensure there's no grease left behind. All items should be metal or glass as plastic & silicone can have grease embedded that can't be cleaned away. The other most common error when making RI is not mixing it long enough. In a stand mixer, once all ingredients are combined, it needs about 7 minutes of mixing. With a hand mixer, it will need more like 10 minutes. The meringue powder is key to getting the icing to harden. It needs a long time to truly activate the icing. Don't skimp on those 3 tablespoons. Where I live, I start with 4 Tbs of water, all the sugar & meringue powder stirred together and slowly start mixing. When it starts to combine, the motor will have a tough time until another Tbls of water is added. This usually gets the sugar and water to 'relax' and become gooy. Once that happens, it shouldn't need more water, but might. Turn up the speed just 1 or 2 notches and continue mixing.
There's a great spatula test for seeing if the icing is 'done'. Dip the spatula straight down, scoop up a small amount on the end of the spatula and point it straight up into the air. The peak of icing should stand straight up. If it moves just a little, it's probably fine. If it sinks way over immediately, let it go another minute and try again. The best test is to actually put a little in a piping bag with Tip 101 and see how it is to pipe. Bags don't get very much icing for RI. Work with 1/2 full or less bag. It takes more pressure to pipe RI. So less icing in the bag makes it easier. If you can pipe it easily, let your 'test piping' stand for a minute to see if it holds its shape.
You can thicken with corn starch too. You'll use less than sugar as it absorbs much more liquid. Remember, all the things you can do with RI, you can also do with buttercream. Many of them would need to be frozen first in order to transfer to a cake, like the Rosebud and Daffodil.
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