I have an order that is now for 75 cupcakes. The design is from the MS website and wedding magazine. Has little flowers all over the top. The recipe says they are swiss meringue flowers. I've made them twice and am not happy with them. They are baked after you pipe them. I am trying to get a dark orange but so far the color is not dark enough. Am I just not adding enough past color? I am worried about ruining the texture. Has any one made these before? Any tips? How far in advance? Thanks for any help.
I've made meringue cookies before and they are always pastel colors. You might be able to achieve a darker color with powdered food color, or brush the baked cookies with petal dust.
That recipe is in my "to try" section of my recipe boxes. I'm curious, do they harden like royal icing? Do they stay hard?
SMBC doesn't color very well unfortunately. I would also try to brush some additional color on there.
thanks. they have stayed hard but were light colored. will try to darken them.