Hi, I'm thinking ahead about decorating our Christmas cake. My husband wants royal icing on it, but I was just wondering if it would be possibly to use the upside down method, at least for the first layer or two. Any ideas? It's a traditional (9in round) fruitcake that will be covered with marzipan first.
The key to the up side down technique is the buttercream or ganache sticks, but will easily pop off a plate or cardboard when you turn it right side up. I think royal will stick like glue and not pop off again, at least not pop off the plate or cardboard - it would pull off the cake first!