unnamed baker Posted 6 Aug 2013 , 6:20pm
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AHello all, hope you can help. I have my first 3 tier cake to make this weekend. I've heard you should always take a repair kit of royal icing with you and stack at venue. Will royal icing keep in the fridge or freezer or do I have to make it the same day? I have a 2 hour journey to get to the venue and stack up the cakes. Any advice would be helpful

12 replies
ddaigle Posted 6 Aug 2013 , 6:27pm
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I'm not sure what the royal is for...I only use royal on cookies.    What were you told its purpose was?

unnamed baker Posted 6 Aug 2013 , 6:39pm
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AI thought its to act as adhesive between each tier and also in case there r cracks in the fondant

ddaigle Posted 6 Aug 2013 , 6:47pm
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I would use butter cream in both instances.    Butter cream is a great  adhesive and crack/seam filler on fondant. 

unnamed baker Posted 6 Aug 2013 , 6:57pm
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AThank you. That's easier for me actually

therealmrsriley Posted 6 Aug 2013 , 7:06pm
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Yes, I also use buttercream between each tier and even to hold the cake in place on the cake drum/board. Have a safe trip!

unnamed baker Posted 6 Aug 2013 , 7:22pm
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AThank you

cupadeecakes Posted 6 Aug 2013 , 8:06pm
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Buttercream works just fine, but you might also want to consider using a master dowel through all 3 tiers.  That's just extra insurance that none of the tiers shift at all.
 

unnamed baker Posted 6 Aug 2013 , 8:18pm
post #9 of

A

Original message sent by cupadeecakes

Buttercream works just fine, but you might also want to consider using a master dowel through all 3 tiers.  That's just extra insurance that none of the tiers shift at all.

 

Yes plan to do that. Thanks

MBalaska Posted 10 Aug 2013 , 9:09am

Quote:

Originally Posted by cupadeecakes 
Buttercream works just fine, but you might also want to consider using a master dowel through all 3 tiers.  That's just extra insurance that none of the tiers shift at all.
 

Cupadeecakes, I just got off CC.com and went to videos on youtube and suddenly I realized that they were made by the same person who's on CC. I've watched them previously and put them in my favorites.  Your instructional videos are very well done.  Thanks for being a guide and teacher.

 

ps: I'd enjoy being your neighbor, I'd visit often just to sit in your kitchen and watch you work.

cupadeecakes Posted 13 Aug 2013 , 3:18am

A

Original message sent by MBalaska

Quote: Cupadeecakes, I just got off CC.com and went to videos on youtube and suddenly I realized that they were made by the same person who's on CC. I've watched them previously and put them in my favorites.  Your instructional videos are very well done.  Thanks for being a guide and teacher.

ps: I'd enjoy being your neighbor, I'd visit often just to sit in your kitchen and watch you work.

How sweet, MB! But I wouldn't just let you visit, I would put you to work!! :-) I do enjoy helping other decorators and I actually enjoyed making the videos as well. I was just talking with my hubby tonight that I needed to make some new ones.

In all honesty, I do bring lots of experiments and cake scraps to my neighbors all the time. They do love me!!

unnamed baker Posted 13 Aug 2013 , 5:24pm

AThank you. I took a kit to the venue but in my nervousness I forgot to use the buttercream. *covers eyes*. Thankfully it held up but I won't make that mistake again.[IMG]http://cakecentral.com/content/type/61/id/3077753/width/200/height/400[/IMG]

misterpaul Posted 2 Nov 2013 , 1:35pm

Hi, Unamened Baker!

I'm a UK Ex-pat baker in Spain had a bakery here for 13 years. Just for your records, Royal Icing will keep in the fridge in an airtight box for a couple of weeks. I keep several colours ready made up to personalise cakes while the customer waits.

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