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.

Yes add alittle meringue powder that will add some strength.

How badly did the ones you made break?? Can you fix them with some royal icing?

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.