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.

Thanks.

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!