Room Temp Safe Sugared Fruit?

Decorating By dguerrant Updated 28 May 2010 , 3:21am by dguerrant

dguerrant Posted 27 May 2010 , 2:01am
post #1 of 3

I have a question about sugared fruit. I know traditionally you use egg whites mixed with water, brush on or dip, and then roll the fruit in the sugar. I am a little nervous about the egg white idea seeing that the cake has to be delivered 3 hours before the reception. Is it safe to leave them out that long? (my thinking is no, but I may be wrong) Can I use meringue powder, a simple syrup, or something else? Your help and advice is be greatly appreciated icon_smile.gif

2 replies
leah_s Posted 27 May 2010 , 3:40am
post #2 of 3

Heck, I've used water and a large crystal sugar.

dguerrant Posted 28 May 2010 , 3:21am
post #3 of 3

duhh, why didn't i think of that icon_surprised.gif If I would stop and think sometimes, it might help icon_lol.gif

Quote by @%username% on %date%