Attaching M&m's?

Decorating By catlharper Updated 23 Oct 2011 , 5:48am by doramoreno62

catlharper Posted 21 Oct 2011 , 10:00pm
post #1 of 8

Hi there,

Ok, so I have a wedding cake coming up, buttercream covering and then trimmed with horizontal layers of M&M's. Is royal icing the best way to get these to stick to the cake without worrying about them falling off during transit or due to gravity? The M&M's are dark in color and the buttercream white so I'm worried about using water for attaching in case they slide and thus leave color behind. Has anyone done this and do you have tips? The only time I've used candy on a cake is when it was a gingerbread house covered cake and at that time I used royal!

thanx!
Cat

7 replies
kakeladi Posted 21 Oct 2011 , 10:11pm
post #2 of 8

You are right not to use water!
Instead use either a dot of b'cream or melted chocolate.

KatsSuiteCakes Posted 21 Oct 2011 , 10:27pm
post #3 of 8

I have started using melted chocolate to attach anything and everything to my cakes. I can't believe I waited so long to do this. Works absolutely better than anything. If your cake is cold, like mine was; it's virtually instantaneous!

Kat

catlharper Posted 21 Oct 2011 , 11:13pm
post #4 of 8

The cake will be room temp buttercream that's had time to crust up. With something the size of a 4 tier wedding cake how often do you think I'd have to remelt the chocolate? And do I get actual chocolate or candy melts?

thanx!
Cat

KatsSuiteCakes Posted 22 Oct 2011 , 12:09am
post #5 of 8

I keep my melted chocolate in a tall drinking glass sitting in a pan with boiling water, so it stayed at the melty consistency for a good long time. With a job the size you're speaking of, you may have to re-melt at least once or twice.........maybe more, hard to say with a 4 tier cake.

You should have no trouble with quick set up on crusted buttercream.

I used the tip of a wooden skewer to apply the chocolate to completely cover the smallest pieces that went on my cake, but also carefully, as I didn't want any of the chocolate to seep out or become visible on the buttercream.

I simply used chocolate morsels, as that is always what I have on hand.

I cover the top of the drinking glass with saran wrap and secure with a rubber band and stick it in the freezer for next time.

Best,
Kat

kakeladi Posted 23 Oct 2011 , 12:53am
post #6 of 8

Be very careful keeping choco in/near *boiling* water as the steam will cause the choco to seize icon_sad.gif
If you have a microwave oven just a few seconds in there will melt small pieces. MW for maybe 30 seconds to start, take out and stir; then zap for say 10 sec; take out & stir; continue until *Most* of the choco bits are melted; to finish it just keep stiring. If you overheat the choco it will *burn* &/or seize icon_sad.gif Yes, you can use melts or morsels/real choco.
Once the choco is melted keep it on a hot, damp towel; heating pad; elec fry pan; or any other low heat hot plate.

KatsSuiteCakes Posted 23 Oct 2011 , 3:01am
post #7 of 8
Quote:
Originally Posted by kakeladi

Be very careful keeping choco in/near *boiling* water as the steam will cause the choco to seize icon_sad.gif
If you have a microwave oven just a few seconds in there will melt small pieces. MW for maybe 30 seconds to start, take out and stir; then zap for say 10 sec; take out & stir; continue until *Most* of the choco bits are melted; to finish it just keep stiring. If you overheat the choco it will *burn* &/or seize icon_sad.gif Yes, you can use melts or morsels/real choco.
Once the choco is melted keep it on a hot, damp towel; heating pad; elec fry pan; or any other low heat hot plate.




That's a great point, and a terrific reminder. thumbs_up.gif

doramoreno62 Posted 23 Oct 2011 , 5:48am
post #8 of 8

I would use candy melts in the same color as the buttercream so it won't show as much under the m&m.

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