27 Replies

Hey Karen,
I usually dye my royal icing just using black americolor. I tend to do it a few hours before I need it because as it sits it will darken. I am still working on the crispness factor when stencling but a great tip I saw somewhere was to use small pins to hold your stencil in place an remove them as you get to the area you need to ice. Royal Bakery had a note about stenciling on her facebook page (https://www.facebook.com/notes/royal-bakery/stenciling-tutorial/256019364419371).

I hope this helps!

We just practiced royal icing stencils at our cake club meeting last week. Consistency of the icing is key, not too thick or icing will clump to thin it will run under your stencil. We did do the “pin” trick. Some preferred just holding the stencil with there hand. I found the pin got in my way…too each there own. Removing the stencil, pull off quickly & steady. I have made my RI with both pasteurized egg whites and meringue powder. Both worked well. A tiny drop of glycerin…just a drop, helps keep RI smooth. Best advice..practice on a fondant covered dummy. I’m still not 100%. But I know it’s because I need to practice more..

Hi everyone, thank you for you fantastic tips and techniques !! I knew you would have the answer……..I’m going to be doing a lot of practicing xxx

Hi Karen… I have also used the Creative brand paste colour in black… it is nice and solid…
http://www.thecookingcompany.com.au/bakeware/14557-food-colour-paste-blackgrey-20g.php

Hi Julez, that sounds a better option……and also sounds easier too xx

Hi, have you considered using a mold for the damask pattern? Fabulous Moulds has a fantastic one that would make your life so much easier. I bought it and it’s great! You would use fondant instead of Royal Icing and the pattern is consistent throughout the cake. Just a thought.

Karen… I use the black paste to colour my royal icing…. (I still make mine with eggwhites)…

Whenever I color RI black I always add green, it helps me get a true black faster/less color

Hi Fun Fiesta Cakes, Allwaysjulez and Dessert by Design. Thank you so much for your great help xx Going to look at the mould option, and also going to practice on a cake dummy with RI using the home made method with some green and black in too xx Looking forward to seeing what it comes out like xx

Post your results Karen. :o)

I have a damask cake coming up and based on my prior experience with stenciling dark royal icing on a light colored cake, I decided to go with a fondant onlay. I think it’ll be simpler to use, and easier to apply with a cleaner result.

http://www.marvelousmolds.com/onlays/damask-pattern-01

Thanks Jchuck I will xx Hi Kendra, I’m beginning to think you might be right. Thanks for the link xx

The mould looks brilliant, I’ll see if you can get this in the UK XX

Warn you Karen. There pricey!!! I won my mold at my cake club. But it is $45 CAD…..£24. Would never have purchased, cause being just a hobby baker, couldn’t justify the cost.
June. :o)

Thanks for the warning jchuck the one I found with makebake was £29 then post and package.
I’ve already bought the damask stencil kit which was £34 so don’t really want to spend more or my profits will be gone, but really worried I might mess up and it won’t look professional enough. Think I’ll practice with a light shade RI first and see how that goes till I get enough confidence.

Good idea Karen…

There is a new craftsy class on stencilling, and it really helped me with stencilling techniques…

I’ll sit down with a coffee (and possibly some cake!!), and watch it in the morning. Thanks everyone for all your help xx

Hi Karen just read your thread! I’m not very good with this site!!! Have you attempted RI yet?

Hi Daba, going to try it out this weekend. Procrastinating because I don’t think it’s going to be easy and I can see I’ll get frustrated if it’s not neat and tidy…lol xx

You will be fine Karen just be patient and do it slowly xx

After everyone’s fantastic help and support I decided to have a go today. I’ve got an old dummy cake I try techniques on, so pinned a section of the template to one side and this was my effort. I bought a tube of Silver spoon cakecraft black designer icing. it’s cheap and ready mixed. I think one tube would probably do 4 sides!! It dried really quickly too. I think if I practice a few more times I might be ok. I’m going to try and join the template up to finish the design all the way to the edge of the cake. And a

Also, as I’m paranoid about black icing turning green I’ll keep a close eye on it and see if the colour changes. What do you all think?? I’m

Looks lovely Karen…..

You did a great job Karen!

Ah thank you, I don’t feel quite so scared of it now as I was. Hand modelling is much easier than trying to make a neat job with a stencil and wet black icing. The Wedding cake I’m doing this for isn’t till October, so I’ve got plenty of time to practice…lol xxx

Told ya!

Yes Daba, your right you just need to be patient xx