i'm going to make a fondant cake for my father-in-law... my concern is, is it ok to crust and fill the cake with royal icing? and is it ok to flavor RI with peppermint oil?

i'm going to use ovasil, water, ps, and cornstarch to make it less sweeter but still fluffy.

help

RI is not a filling, it goes rock hard
I would also not use it to crumbcoat the cake, Im assuming thats what you mean by crusting?
Just use normal bc and you will be fine.

@riana
the climate here in the philippines might melt the bc... i'm nervous in using bc but hi-ratio is not available here and crisco taste terrible for me... that's why i'm looking for a climate friendly crumb coat

have you tried Debbi's bc? It can apparently withstand hight temps.
I normally do a very thin layer of bc under my fondant, just enough to make it stick to the cake, but not so much that its slipping, maybe the heat wont be so crucial? We get hight temps in SA as well, although its not very humid, and I have never had a problem with my crumbcoat melting.do you have time to make a test cake?

HTH

i'm going to make a cake this weekend for practice. maybe i can try debbi's bc. can you lead me to debbi's bc recipe?

http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

hope this solves your problem!

thanks for your time riana...

Some places crumb coat with royal, so thats not a problem (but it will be firm) but NO it is not a delicious filling. gross.

@koryak
at least someone else is using ri as crumb coat
thanks btw

any suggestions for a delicious filling that would compliment a cake that is covered with fondant?

Actually people in England ice their cakes in royal icing all the time. I've read that they add glycerin to it to keep it from drying rock hard.

I don't think you can add peppermint oil to it, because the oil could(?) break down the royal icing. If you can find an extract that is alcohol based instead of oil based I'd go with that.

As far as the filling goes, what flavor is the cake?

hmmm... glycerin... why i havent think of that... thanks!
anyway, the cake will chocolate and the other one is vanilla...

What about raspberry preserves or jam/jelly?

isn't jelly or fruit preserves are too sweet for a filling? anyway, i'm going to check with hubby what is his father's fav fruit... maybe i'll start from thare... thanks texassugar for your time

I use preserves in cakes all the time since I can't buy the sleeve fillings locally.