Hi everyone. I hope I am posting this question in the right place.
My daughter is getting married the 1st of November. She wants fruit on her cake and her colors are burgundy and orange. I can do grapes for the burgundy, but the orange? Can I do orange segments or chocolate dipped orange candy slices? Any ideas would be greatly appreciated. Also can you only coat fruit with egg white and dip in sugar or is there a better way. Thank you ail so much. Julia
What about cape gooseberries, kumquats or apricots for the orange? 
I used these sugared on a cake I did for the autumn years ago. Here's a photo and a close-up pic of cape gooseberries. They have a wonderful colour, are easy to sugar and they look amazing when you peel and twist their "tops!
As for the burgundy, maybe you can find some fresh cranberries, dark crab apples and even red plums to add to the array?
I'd avoid sugaring orange segments as they as too moist and will weep instead of drying with that crisp, translucent suagr-coating.
You can pretty much sugar any fruits or flowers/leaves that are semi-hard and don't weep juices. Grapes, figs, gooseberries, cape gooseberries, crab apples, pears, roses, etc. Raspberries won't work well either.
The technique I use is to brush on the egg white very thinly and lightly with a small paintbrush and then carefully toss the fruit in jelly/superfine sugar. (Regular granulated sugar will work, but it's not that fine delicate coating of sugar that looks as thin as a shell in the end.)
Let the fruits dry to a crunchy coating, a few hours or overnight.
Don't put sugared fruits in the fridge or they will eventually get moist and the sugar weeps...ruining the effect.
I don't know about the orange.. But grapes are delicious frozen, then just rolled in regular sugar. They look sparkly and everything. I think it would look great on a wedding cake!
I just heard Alton Brown's RAW EGG! RAW EGG! alarm go off. Is there another way to adhere the sugar? Using an egg creeps me out.....
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