I need to make a wedding cake for this weekend.. just found out this morning that there was a miscommunication, and where I said "meringue buttercream flowers", they were actually thinking BAKED meringue flowers.
Anyway, I set about piping out these flowers, and my meringue recipe is apparently waaay too soft for the definition they want. If you have the Martha Stewart Wedding Cakes book, you can see the one I mean - it's near the back, and entirely covered with these meringue flowers.
How on earth do you get the meringue to firm up enough to pipe roses?? I've tried refrigerating, adding more sugar.. no luck.
Does anyone have a suitable recipe, or hints on how to make this work? I've never done anything like this before!
http://www.marthastewart.com/article/meringue-bouquet-cake is the cake I'm talking about, if it helps
Ok. it won't let me post the link. Just put baking911 in between the two ..
hmmm it won't even let me post that ok try b*a*k*i*n*g*9*1*1 with out the stars in between the two .. LOL
Weird.. but thanks for the link!
I ended up doing their swiss meringue, as it mentioned being very firm. WHAT A DIFFERENCE!!!
It's going to take me forever to do it, but the first batch of actual roses is baking now. Much better! Thanks again!
I am done piping the flowers!!!
Had to announce it to the world. 4 tiers on this one - and they're 12, 14, 16, 18. Good lord. Tons of meringue flowers.