Royal Icing Flowers How Far In Advance?
Decorating By cakesbykitty Updated 15 Jun 2006 , 6:20pm by BJ
It is wednesday night and i have cake to do for saturday evening. if i could do the flowers tonight and leave them on the counter till then it would help A LOT! I am in alaska so there is humidity but nothing like the east coast or deep south. i just want to do 250 of the drop flowers. i will use the royal icing, just water, sugar and meringue. I am new at this... help me????
and just leave them on the counter?????? wooooooooooo hoooooooooooooo!
ok, so here's a question... i've been reading a lot of posts and i see that they turn out hard as rocks... can i do buttercream this far in advance (half butter, no milk)
hmmm, not a lot of room there. can they stay on the counter? if i do find a spot in my freezer (darn small top half of fridge type of deal) won't they squish on each other cause i'd have to put them in in layers.
There is a way to make BC flowers that need to sit for a while. You need to use the "All Shortening" recipe for BC though. You can't use butter at all. If you make the drop flowers out of BC - make them on a sheet of wax paper that you've placed on a board of some sort. They will need to air dry for 48 hours. Don't put them in sunlight either. Now mind you - they will not turn rock hard like RI flowers - but they can be carefully handled. I would use a flower lifter to pick them up and place them on the cake (that thing that looks like a pair of scissors) 
I teach Wilton classes and the final cake calls for BC roses and drop flowers. I have the students make these during the class - bring them home to dry and them bring them back the next class (1 week later) to decorate their cake. It doesn't need to be a week to dry - 48 hrs is all that's really needed. Hope this helps you. 
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