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[opas]

I used to do quite a bit of cake decorating for leisure purposes, seeing as I am now a lady of leisure have decided I fancy doing some for the school fair/rifle. I want to make some royal icing, and used to go to a specialist shop in uk for dried egg white. I did a search on babel fish translator an it appears to be the same in french,easy to remember.......but where will I buy it?

The cake decorating shelf in my local champion/intermarche is a bit basic (hundreds and thousands,candles and a few sugar flowers) will the boulangerie sell me 50 gr...

answers a.s.a.p please as the cakes are needed within a week.....or it will be buttercream!

[Bernice]

[quote]I used to do quite a bit of cake decorating for leisure purposes, seeing as I am now a lady of leisure have decided I fancy doing some for the school fair/rifle. I want to make some royal icing, and u...[/quote]

Why can't you use "real" egg white from fresh eggs? 

Bernice

[The Riff-Raff Element]

Opas - try this mob:

http://www.meilleurduchef.com/cgi/mdc/l/en/boutique/produits/introuvables/index.html

French company (with multi-lingual website). They are aimed at the professional kitchen but sell all kinds of useful stuff, in fairly big quantities I'll grant. They sell something that looks like it might be what you need, though it is described as meringue powder (under pastry ingredients).

[opas]

Thought perhaps I had written a rude word in error as when I requested posts since last visit/12 hours ago and 24 hour ago nothing came up, did a search et voila!

When I did my sugar craft course our teacher recommended againt fresh eggs( perhaps this was Edwina time.....can`t quite remember the year....1987??) anyway only ever used dried egg white.

Too late now to do any royal icing..will do buttercream , and will take a look at that website for next time , but thanks anyway. Its Rifle night tonight, perhaps I`ll win the bike!