I am making some molded sugar swans to put on the side of an anniversary cake. I made four of them last night and left them in the mold to dry overnight. I took them out this morning and 3 of the 4 broke at the narrow part of the neck. Does anyone have any suggestions on how to strenghten the sugar/water mixture so they won't break so easily? I know you can use egg whites, but I've read/been told that the pieces will turn brown--not what I want on a white cake. Could I use meringue powder for strength and have them not turn brown?
Thank you for your suggestions.
Thank you for responding to my question. I added meringue powder to my mixture this morning and I have four swans in the mold right now. I'm going to let them dry in the mold for awhile before I try to take them out. I'm hoping this will work. I didn't think about fixing them with royal icing. If these break I will try that. Otherwise, I may just have to use fondant/gumpaste to make these swans. I have about a month to get this all worked out. Thanks again.
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