I saw a blog on how to make meringue robin egg candy, and of course my forest thought was how cute they would be on an Easter cake. But I've never made meringues before, and I ren't sure how they would react with buttercream. Would the icing react with the candy at all? Would it be better to use them on fondant?
I'm just looking for something to use other than royal icing, gumpaste, fondant, etc.
I think it might have been my blog post that you saw here:
The fat in the buttercream will definitely dissolve the meringue. They actually start to melt if left uncovered just from humidity after a day, so you'd want them to be a last minute addition to a cake that wasn't going to be sitting out more than a few hours.
Glad you liked the post!
Thanks for posting the link--those are fabulous!
I've seen meringues with chocolate chips or smaller chocolate shards in them. How do you think that would work with your robin egg meringues?
I'm wondering if the chocolate might just muddy up the blue.
Yes, it was your blog! I saw southernsavers.com link to it, and thought they were just adorable! That's kind of what I figured, but I thought I'd ask the brilliant cake central crew just in case. At least I know they would probably do okay on fondant. I'm used to last minute throw on the cake decorations. Thank you so much for your response! Great work too!
dawncr - you might be onto something with the chocolate chips or shards. These bake at a relatively low temperature, so I don't think the chocolate would get too melty. My fear would be that you'd end up with pitted looking eggs instead of a smooth surface (which was already kind of hard to achieve ) Worth a shot, though. If anybody tries it, let me know!