AHi. Ive been asked by a friend to make some cupcake burgers! Ive made a few cakes in the past using marzipan to ice and then covering with roll out icing. I made the mistake once of covering with roll out icing without marzipan and it went gooey after a couple of hours! My question is, I wanted to used yellow icing for the 'cheese slice' but I know from a previous experience that it will end up gooey. Dr Oetker do some yellow regal icing, if I use regal icing as opposed to roll out icing (I'm not sure if that is regalice icing) will this also go gooey? Im really stuck for what to used as I dont want to make yellow butter cream. Any advice would be really appreciated. Thanks :)
You could make the "cheese" out of marzipan as well. When you say rolled sugar, do you mean fondant? It shouldn't get gooey after a few hours. It never has for me. Never used regal icing. Not sure what that is so I can't help you there unfortunately.
I think there is a lot of confusion when it comes to icing between the English and Americans. It would be so helpful if i knew what the English of American 'fondant' was! Ha. This is what i mean by roll out icing.. http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=roll+out+icing&domainName=Products&headerVersion=v1&_requestid=106861 This is what I used to cover a cake once and it went gooey, I'm assuming it took all the moisture out of the cake.
I can't find much info on the net regarding the difference. From what I can gather it seems Regal is okay to lay straight on sponge cake without the need for marzipan. Not sure if that is the case though!
Was hoping someone on here knew more than me!
AQuick British to American translation here - regal icing and roll out icing in Britain is fondant in America. Nobody (almost nobody) uses marzipan on cakes in America btw. Sponge in the UK refers to pretty much any kind of cake that we might call by its color or flavor here in the US, so a plain or vanilla sponge is a yellow or maybe a butter cake here.
Now on to the question - usually we put buttercream under our fondant here, so a fondant topped cupcake would have butter cream on the cupcake then the fondant would go over that, like on a regular cake. So if you're going to put a fondant sesame seed bun on top of your cupcake, you could definitely do a square of yellow fondant like a piece of cheese with just the corners showing.
Ready to roll, sugar paste, fondant, regal ice... all the same thing. You can definitely place one on top of the other.
What did you put it on? The only times I have seen it go 'gooey' is when put in an airtight container after decorating, or when put onto an inappropriate frosting, such as whipped cream.
Thanks for that!
I had thought about putting a circle of marzipan under and on top of the 'cheese.'
I'll try buttercream though.
Thanks again, much appreciated :)
AAnd definitely post pics because I'm intrigued!
Will do! My next mission is red buttercream. Dreaded red and cream = PINK! Argh. Thanks for your help everyone :)
I have a suggestion, why not make the cheese from modeling chocolate? Maybe you know it as Candy Clay or Plastic chocolate. I will not get gooey and if you use white chocolate you can tint it yellow.
What did you end up doing for the cheese? Honestly, the only thing throwing me off is that the cheese is under the burger. Other than that and the 'ketchup' smudges on top, it looks good. Are you going to do the coconut lettuce?
Dr Oetker Regal icing for the cheese. Put a layer of vanilla butter cream on either side of it. 6 hours later and my icing is still as it was when I put it on, no gooeyness! RESULT!
I have put coconut on it, you can't see it because i had to take the lid off to cut the chocolate cake (burger) because it was thicker than the 'bread.'
I will make it visible though. This was just a tester to see what the icing would do over night. So far so good. Its not fantastic but I'm no pro!
Thanks for everyone's input. Much appreciated :)