I have my first wedding cake due 8-10-07. I am very excited but also very nervous. I do have a question though. I am doing the three little dots in the triangle form, I think it is called dotted swiss. I am frosting the cakes in buttercream dream. After I let it crust and I smooth the frosting with the melivra method, I am going to do the dots on the side, and I would like to dust them with SUPER PEARL DUST.
That is my question, should I used royal icing or just the buttercream dream. And....do I dust the dots with dry pearl dust or delute with the clear liquid. I am leaning the just dusting dry, but I do what the pearl sheen to shine through. I hope I am making since. Thank you all, I dont know what I would do without Cake Central!!!
Brenda
i think i would use Ri, cause it will dry firmer and harder than BC and less chance of them falling while you dust them. i would use a very fine brush to make sure the pearl dust got on just hte swiss dots and not on your icing. or you could make tiny pearls out of fondant, roll them in pearl dust then apply them to the cake in the triangular swiss dot pattern.
OK, I will use the royal icing, but now do I dust the dots with DRY pearl dust, or do I mix the pearl dust with the clear liquid for the pearl sheen? Thanks!
either way! i actually prefer to paint pearl dust on wet, i feel like it shows up better that way.
I am just asking because I don't know. I always think of Royal Icing as being hard. So, if you use it on buttercream does it soften some, or will people have crunchy pieces in their icing? I am sorry, I just associate RI with gingerbread houses.
darkchocolate
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