i'm here on behalf of my mum. She is making a 3 tier fruit wedding cake. The lady who is getting married would like cascading roses all the way down the side of the cake.
My mum is fine making all of the flowers and stuff. However, she is planning on using 'ready roll' icing rather than royal icing because of a time issue. She wants to know how best to attach the roses to the cake, and whether the ready roll icing would hold the weight of the flowers or not. She doesn't want the icing to rip!
Any advice greatly appreciated!
Ummm....let's see. I assume the "ready roll" icing you are referring to is what we call fondant? Also, what is your mum making the roses out of? Depending on what she is making the roses out of and if the ready roll icing is fondant, there are ways to get them to stay on the cake. Let us know so maybe we can help.
Yes, she is using 'fondant'. I believe she is also making the roses out of coloured Fondant / sugarpaste. Does this help?
I appologise, im a bit of a cake noob lol.
after the flowers dry, I would attach with a dab of melted white chocolate.
Or, dry them on toothpicks and stick them into the side. You can dry them on longer dowels if you are afraid of it ripping.