I have a cake to make in October, chocolate tiered with chocolate icing and fudge ganache with sugared fruit on top and around each layer. My questions are: should I use water or egg whites to wet the fruit and what kind of sugar is best? Should I wait to do the fruit at the reception and then put it on the cake, or can I sugar them at home and place on cake when I get there? Any help would be great!! Thanks! 
Use water mixed with some meringue powder to wet the fruit. You need something slightly sticky to cling to the fruit and hold the sugar on so water doesn't work very well on it's own and with raw egg white I'd be worried about salmonella. (of course if you can find some pasturised egg white thats fine). You need a very fine sugar to coat the fruit. I use caster sugar which you may know as super fine sugar. I make mine a day or 2 beforehand but leave to dry in a dry place. Humidity can spoil them
i agree with it. you need the egg white so it can stick. what fruits are you sugaring?Quote by @%username% on %date%
%body%