Hi lovely ladies,
I have been asked to do a "Giant Cupcake" for a photo session for two young children and need to know should I decorate the top of the cupcake with Buttercream OR Royal icing?
If I use Buttercream I won't get the stark white colour that I am looking to get as opposed to Royal icing, but will the Royal icing get to hard for the top?
Also has anybody got any suggestion on what I should cover the base with?
I use Swiss meringue to decorate the top of the cupcake
If it's not meant to be a smash cake and as long as it's not going to be eaten, I'd go with the royal icing and fondant on the bottom. Who knows how long the photo shoot will be and buttercream might start to melt under the lights.
Use a cooked meringue icing like seven-minute. It might crust but it will be softer than royal icing.
FYI For white buttercream icing, use shortening NOT butter or margarine. With sugar and meringue powder and water and almond extract, you get a bright white icing without any artificial stuff.