If I pipe royal icing into this mold and put it in the freezer/fridge, will I be able to remove it cleanly?
Basically like doing a royal icing transfer but using this mold to create it instead of doing it on parchment paper. Thank you for any insights
by thecrookedbookworm
14 Comments
ChrisC1234
I’ve NEVER tried freezing, but when I’ve tried putting royal icing in a large silicone mold, it never dries. The top will dry, but the bottom will still be very wet.
BertimusPrime
I can’t recall who made this technique popular, but if you take royal icing and add a lot of powdered sugar until it’s more like thick fondant playdoh. Then you can pressing it in. I do not remember how soon you take it out though so good luck with drying time.
BeeAlley
You could maybe pipe a thin layer in and then put it in the dehydrator. If you fill this mold in with royal icing I don’t think it would ever fully dry
kswishy
Always wanted to know also! I tried before but as others have said the top was dry and the bottom still a bit damp. Maybe I need more patience and to leave it for a couple of days
getmespaghetti
No to the fridge/freezer, both would just prevent it from drying. You can make a paste by adding a ton of powdered sugar to Royal icing, but in a mold this big it might either a)not dry or b)dry so hard that it’s unpleasant to eat
Edit: Although you could potentially do the paste as a thin layer within the separate segments of the mold as opposed to filling the whole thing
Leader3799
You could always do it with chocolate if that doesn’t work! Just temper it and it should set perfect!
FunnyChampion2228
I’ve done little details on parchment paper and it dried. Then I could pop it off and attach w/ icing, similar to an applique. Is that what you’re intending to do?
browneyedgirlpie
It would be better to use modeling chocolate. I took a class that incorporated this with a cookie that had royal icing.
SingingFalcon
This seems like a modeling chocolate situation
reading-is-fun
I made butterflies with royal icing that I put a TON of powdered sugar into and rolled out, kind of like royal icing fondant and it was a nightmare. I used a plunger mold and if it was too thick it would stick to the mold and if it was too thin it would break. I hated every moment of it. So I would worry that you would never get the royal icing out of that mould in one piece.
I make edible clay from CR Confections recipe and put it into molds all the time. It works beautifully and tastes great! She had a YouTube video showing all about it.
14 Comments
I’ve NEVER tried freezing, but when I’ve tried putting royal icing in a large silicone mold, it never dries. The top will dry, but the bottom will still be very wet.
I can’t recall who made this technique popular, but if you take royal icing and add a lot of powdered sugar until it’s more like thick fondant playdoh. Then you can pressing it in.
I do not remember how soon you take it out though so good luck with drying time.
You could maybe pipe a thin layer in and then put it in the dehydrator. If you fill this mold in with royal icing I don’t think it would ever fully dry
Always wanted to know also! I tried before but as others have said the top was dry and the bottom still a bit damp. Maybe I need more patience and to leave it for a couple of days
No to the fridge/freezer, both would just prevent it from drying. You can make a paste by adding a ton of powdered sugar to Royal icing, but in a mold this big it might either a)not dry or b)dry so hard that it’s unpleasant to eat
Edit: Although you could potentially do the paste as a thin layer within the separate segments of the mold as opposed to filling the whole thing
You could always do it with chocolate if that doesn’t work! Just temper it and it should set perfect!
I’ve done little details on parchment paper and it dried. Then I could pop it off and attach w/ icing, similar to an applique. Is that what you’re intending to do?
It would be better to use modeling chocolate. I took a class that incorporated this with a cookie that had royal icing.
This seems like a modeling chocolate situation
I made butterflies with royal icing that I put a TON of powdered sugar into and rolled out, kind of like royal icing fondant and it was a nightmare. I used a plunger mold and if it was too thick it would stick to the mold and if it was too thin it would break. I hated every moment of it. So I would worry that you would never get the royal icing out of that mould in one piece.
I have had success molding [marshmallow fondant](https://wilton.com/easy-homemade-marshmallow-fondant/wlrecip-242/) in the past for decorations. It tastes much better than traditional fondant!
Wouldn’t be easier to use modeling chocolate?
Could you do it in chocolate?
I make edible clay from CR Confections recipe and put it into molds all the time. It works beautifully and tastes great! She had a YouTube video showing all about it.