Ok, so I have a fondant covered wedding cake that has gum paste plumeria flowers cascading down it this weekend. These are cone shaped flowers and not flat on the bottom so I figured I'd use a shaper and make an indention in the cake where I wanted a flower, fill with RI and stick the flower on. BUT then I just read that RI will eat away at the fondant. Should I use BC instead? Any tips?
Please please please give me a definite answer? I've always used BC before but the flowers have always been on wires or have been flat on the bottom.
What about attach them with chocolate?
I don't think RI should eat away the fondant. Where'd you read that?
Chocolate is not an option here, unfortunately, since I need to be able to reattach flowers at the venue...no way to reheat the chocolate there. So I need a way that's strong but also I can carry with me to the venue which is 150 miles away.
I will go with whatever way you guys can tell me to go..BC or RI...just need to know which one will work...which one HAS worked for you.
I used RI to attach the flowers on the cake in my profile pic. I did the same as you are thinking since they had pointy backs, I indented with a small ball tool, added a dab of RI, and held the flower in place with a finger til I was sure it wasn't going to fall off. I have never tried doing the same with BC, because I don't think it would dry rock hard like RI.
The RI should hold for you, either in a disposable icing bag or a container and you fill the bag when you get there. If its going to be hot you should probably put it in a cooler in the car.
Sorry I meant put the bag of RI in the cooler (not the cake)
I have made my own syrup using 1 cup of sugar to 1/2 hot water for applying larger flowers to fondant. I never have any royal icing made. Don't use it very often at all. It may work better for what you need.