Fondant / Sugarpaste Icing ....

Decorating By Pyromaniac Updated 24 Apr 2007 , 6:35am by Pyromaniac

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Pyromaniac Posted 23 Apr 2007 , 8:01pm
post #1 of 4

Depending where you are as to what you call it !

3 Tier wedding cake, rich fruit - marzipanned already, on pillars as a wedding cake should be.

When the icing is applied - how long will it last on the cake before deteriorating / drying / shrinking / cracking ?

How soon before the wedding can the icing be applied .............


3 replies
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countrykittie Posted 24 Apr 2007 , 12:15am
post #2 of 4

Sorry I don't know the answer but I would be interested in knowing this as well...

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Renaejrk Posted 24 Apr 2007 , 2:25am
post #3 of 4

I don't know the official "rules", but I covered the wedding cake I made Friday for a wedding on Saturday. I have the leftovers of the cake here (was a free cake for a friend and had half of it left) and the half that is left looks great! I have had fondant covered cakes out for days, as long as you know how long your "filling" can stand being at room temp!

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Pyromaniac Posted 24 Apr 2007 , 6:35am
post #4 of 4

Thanks for the replies so far, my fruit cakes should be ok for a while, I made them a shade under 1 year ago, as I like them well matured !

I do this with all 'heavy' fruit cakes I have to make like Christmas cakes and they taste great, I do feed and re wrap them regularly though !

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