Keeping Fondant Roses Stuck To The Cake
Decorating By cakerlady Updated 31 May 2006 , 2:02pm by cakerlady
I recently finished Course III and made the tiered cake with the 36 fondant roses for my final cake. I tried using the clear vanilla method that the course III book says to use to hold them on the cake but it wasn't strong enough. My instructor suggested bc icing and that worked long enough to get the cake home but as soon as it dried the roses fell off again. Since the cake was for family consumption I ended up putting the roses back on toothpicks and sticking the toothpicks into the cake. The cake looked great but obviously I couldn't use toothpicks in a cake that I made for someone else. So.....what is the secret for keeping fondant roses in place on a cake, particularly on the sides?
I leave the toothpicks in. The roses have to be removed before cutting the cake anyway so it's pretty unlikely anyone would accidently eat a toothpick. If you're worried about it you might just mention it to the customer so he or she isn't surprised.
Tootpicks should work. No Icing will hold a big whole rose stuck to the side, unless one part of the Rose is resting on something bigger, if toothpick won't work ( although it should), use a skewer , better yet a sharpened dowel. That should do it . 
What about royal icing? That stuff hardens like glue...wish I'd had some told hold on the THREE HUGE FONDANT BOWS that fell off at my first big wedding cake, causing me to have to fall on the mercy of the florist, who kindly stuck big roses where the bows should have been. ugh...long story. Wish I'd taken a bag of royal that day...!
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