Asked on 12 Sep 2018 by AOD
When I made the royal icing recipe, it looked nice and glossy, spread on the cake very well. Left it to dry and then later when cutting the icing looked very dry underneath the top crust and fell off the marzipan.
I let the marzipan dry out for a few days before icing, and didn't cut the cake for 5 days - cake stored in cupboard uncovered to dry icing out for 24 hrs and then in a cake tin
Hello,
Royal icing gets harder the longer you leave it. The glycerine helps the icing stay ‘softer’ for longer but the thickness of the icing; time & the conditions will all have an affect on the end result.
If you like a soft icing you might prefer a rolled fondant icing.
Kind regards
Lindsey