i have to make a castle cake for a client...its all buttercream but i dont with what to cover the icecream cones ..is it possible to dip the cones in royal icing (flowing consisitency) and then coat with sprinkles ...wil the cones get soggy if i do it 3 days in advance as i m gonna be busy with more orders that day so just waned to make my work light ...i alsp tried covering these cones with the clored clay dough but the cones got soggy and it started tearing...i dont want to waste fondant as where i stay i dont get fondant easily availabe and even the client will not pay me thta kind of money....pls suggest if there is any better idea to cover the cones.

I use melted candy (like candy melts)...you can use candy colors to color them the same color as the icing you are using. Just brush on with a silicone pastry brush and dry on wax paper. I have some castle cakes in my photos done this way.

Good luck!

I was gonna suggest the same thing. Candy melts will give you a smooth surface

you coul dcover them in RI and it will set hard so even if the cone melts you will still have a solid structure but that would be fragile.

that's pretty much what I was going to suggest. You could use candy melts or coating chocolate. Coating chocolate comes in dark, milk and white chocolate. Another option is to use regular chocolate. You just have to temper it first. Some people find it daunting and it can be time consuming to temper your own chocolate. You need a good digital thermometer and you melt the chocolate in a metal bowl over a pot of simmering water and then set bowl aside and let cool down until it's thick but not yet lumpy or hard and then heat it back up to about 87-90F

If you have candy melts on hand, using candy melts would be the easiest. However, where I live, candy melts are not readily available, so I would probably try wrapping the cones in fondant, or simply making fondant cones if you have several days to let them dry. If you use a simple Marshmallow Fondant recipe from this site, then fondant is not expensive at all! It takes a little time to make, and the key is using lots of shortening as you work it.

thankyou very much for all ur advices..wanna try with candy melts .

I used Iceream cones cover in fondant circles (for shingles)...totally couldn't tell that I had started from the cookie cones. They held up super stong.

I covered mine with pearl dust for shimmery look, depending on the colors or realism you are looking for, petal dusts/ pear dusts can do some really nice stuff!

http://www.cakecentral.com/cake-photo_1608327.html

Good luck!!

Sugardoll, make sure you post a pic when you are done!