Paul Delaney ...
For writing your royal is best to be what is called soft peak, ie when you pull the knife out of the icing the peak should slowly bend over but not dissapear flat like flood icing.Sound as though your pure icing sugar needs to be put through a finer sieve before you make the royal.
Hope this helps.
© 2011-2014 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.