My daughter wants edible diamonds on her wedding cake. The frosting is cream cheese with a higher proportion of cheese to sugar than normal frosting, thus increased humidity. Has anyone worked with these diamonds? Will they withstand the humidity and not melt? Can they be applied about 6 hours ahead of time? The sites selling them cannot answer the questions and they are quite spendy. Thanks!
I think maybe the only way you're going to be able to find out about this is to get a few and try them on your frosting and see what happens after an hour, 2 hours, 3 hours, etc. These things usually go on top of fondant, which is basically very dry, so there's no problem about humidity. But sugar in general, and isomalt in particular, which is probably what they're made of, absorb humidity very readily, unfortunately. On the other hand, you might be pleasantly surprised at how long they last.