COOKIES on the DR. OETKER website

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Our Tips for how to work with Dr. Oetker Ready to Roll icing

Our Tips for how to work with Dr. Oetker Ready to Roll icing

A perfect Ready to Roll Icing is smooth and pliable so that a cake can be covered easily.

The Dr. Oetker Ready to Roll Icing might look a bit more crumbly than expected once you open the pack. Break it into smaller pieces to start working and after a few minutes of kneading it will become soft.

Please follow our tips below how to work with it to get the right consistency.

 

 

1

Preparation

START SMALL: Knead icing in batches - this will make it easier on your wrists and potentially less work if you don't need to use the entire packet. Start by cutting the pack in half or even quarters (of 1kg) and mix them together once soft. 

KNEADING: Knead the icing gently to ensure it is smooth and a little warm. Be careful not to over-knead as it will become very sticky and unmanageable.

ICING SUGAR: Be careful not to over knead or add too much icing sugar or cornflour to your icing as this will result in dryness and cracking. You might find your icing becomes a little lighter colour as well.

WORK QUICKLY: Work as quickly as possible when kneading and decorating with icing. It dries quickly, which can lead to cracking when trying to decorate.

DRYING: To prevent drying out, wrap icing you aren't working with straight away in cling wrap.

WEATHER and TEMPERATURE: Very cold weather will make your icing hard, while humid weather makes it very sticky. Keep this in mind when making a special occasion cake without much time to spare. Try to prepare iing in air conditioning, cool/warmer conditions or run your hands under cold/hot water and dry thoroughly before preparing.     

2

Storage

COLOUR FADING: Coloured fondant may fade with exposure to sunlight. Store unused icing in cool, dry conditions away from heat and sunlight, and store decorated cakes, cupcakes and cookies in a dark, cool, dry area immediately after decorating. 

STORAGE: If you have leftover icing, wrap it in clingwrap and store it in an airtight container in the pantry for a few days. 

DO NOT REFRIGERATE ICING!

Store finished cakes, cupcakes and biscuits in cool, dry conditions such as the pantry.

 

 

3

Colouring

MIX COLOURS: To achieve different colours, ready to roll icings can be mixed. Use white and pink icing to achieve a light pink, mix red and blue colour to achieve a purple colour.

You can use food colours to achieve the colour you like, but be careful not to use too much at the start. If the icing gets to sticky, add some icing sugar.