The most familiar format of royal icing use in cake decorating is probably the piped flower...and because they're piped on wax or parchment paper prior to application to your cake, cookie or cupcake, you never have to worry about making a mistake on your beautifully and painstakingly decorated cake! Just let them dry overnight, and they're ready for use the very next day! You can even store them for greater lengths of time (YEARS, I've heard!), and have them on hand for last-minute requests...provided they don't get wet. The only drawback seems to be their texture: definitely pretty crunchy in your mouth. Some people still love to eat 'em, and in many cases--like preserved from a wedding cake--they can make stellar keepsakes!
