ISO: ISO very simple pourable icing

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lana-in-fl

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We are having our end-of-season robotics party next Monday (except it's not the end for one team, who are going through to the State competition, first time ever for one of our teams!!) and I finally gave in and bought the cute brick cake moulds in the link. (They were on sale.) I need a super easy pourable icing that will still show the block shape and will have a fairly strong color, so I can make it look even more like LEGO. Do I need to descend to melting the bought frosting, or is there a better-tasting, but easy, alternative out there? (Not that 11-13 year-olds will care about it being bought frosting.)https://www.thinkgeek.com/product/1cd8/

 
Congratulations, Lana & Team! I think thin Royal Icing is your friend here.

Powdered sugar, egg whites, water and (I'd use) gel icing color.

Use normal icing proportions to make the icing, then divide into bowls for however many colors you want, add coloring, and thin with more water drop by drop. I think a "flooding" consistency would work well to show the nubs on the legos. Plus it will dry hard for transport.

This is where we need Deb and Maria (our cookie decorators) to jump in.

 
Congrats to the team. I saw something recently on the web were they used a loaf pan and mini

muffin tins to make a lego cake.

 
Thanks very much, everyone!

I like the idea of the Royal icing setting hard, so I'll probably go for that, but I will try the other one when I'm not carting them around.

Many thanks!

 
What comes to my mind is the poured icing I use to make Petits Fours--just the BC version in my

ancient cookbook. I'm sure your LEGO imprint will show. I am pasting the link for the recipe I use here & in the link URL box==>
http://www.recipelink.com/msgbrd/board_2/2003/MAR/12915.html

IF you wish, you may play around with the extracts. What follows is another BC version where the Petit Fours icing uses all almond extract instead of a combination of vanilla & almond extracts as the recipe above that I typically use. ==>
http://www.bettycrocker.com/recipes/almond-petits-fours/8b2d1612-03dd-4e6b-a975-dac285937953

http://www.recipelink.com/msgbrd/board_2/2003/MAR/12915.html

 
I thought my cakes were rather sad, but the kids were impressed with them

(even before they knew I had made them) and ate them up! I think I shouldn't have used a box mix (too coarse), and probably used too much Baker's Joy. The blue icing is thinned royal icing (I had no idea it was so easy to make - very good to know!) and the pink was the petit four icing. I'll definitely use both of those again.

https://drive.google.com/file/d/0B_Oyyi_e8-b7S0MtVzhCZ1EwZ1k/view?usp=sharing

 
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