Help! Last night I made a castle cake and it turned out great. It's two tiered and I did all the dowels, wood board, etc. since I have to transport it already assembled. My problem is the towers! They are fondant covered paper towel/wrapping paper tubes. The whole cake is fondant and the towers are awfully wobbly. The customer just called and said the location of the party changed and it has to travel 2 hours!
Any suggestions on supporting these?
I've never made royal icing, but heard it can be used as a "glue".
Can someone send me a recipe or suggestions! Help! I only have about an hour before delivery!!! 
I always use this recipe....
INGREDIENTS
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract
DIRECTIONS
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
oh i forgot to tell you...I just use a Lemon not extract usually a half and squeeze the juice.
Here is a recipe for Royal icing out of the Wilton book.
Royal Icing (Stiff Consistency)
First thing!! Make sure all items to be used with this icing are GREESE FREE!! You can clean everything with lemon juice. Even the mixer needs to be Greese free.
3 Level Tablespoons Meringue Powder
1 LB. Pure Can Confectioners' Sugar
5-6 Tablespoons Lukewarm Water (Not too hot or too cold!!)
Place Confectioners' sugar and Meringue Powder in a bowl.Stir or Mix at low speed until blended. Add water and mix 7-10 minutes at low-medium speed untill icing loses its sheen. To prevent drying, be sure to cover the vowl with a damp cloth when working with frosting.
Store in an airtight container for up to 2 weeks. To reuse beat on low to restore orginal teture.
Good luck hope this works.
Nancy
Royal icing is not going to dry enough for you to transport it in 2 hours! I would remove the towers, stick dowels into the cake/board where the towers are going to go and slide the towers over the dowels, then you some kind of glue to stick to the side of the cake - hope that helps!
This is the recipe I use:
http://forum.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html
It has to travel for 2 hours, not necessarily in 2 hours, so maybe you have time?
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