Sugared Fruit (For Tomorrow!)

Decorating By edencakes Updated 17 Jul 2005 , 6:06pm by traci

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edencakes Posted 15 Jul 2005 , 5:57pm
post #1 of 8

Okay, I've got a wedding cake tomorrow night with sugared fruit, and I've never done it before. I figure it can't be that difficult, I plan on using meringue powder vs. egg whites because the fruit will be eaten by the guests. I'm sugaring plums, peaches, apples, cherries, apricots, pears and nectarines.

Does anyone have any suggestions and/or cautions for me before I start? Also, can I sugar the fruit tonight or should I wait until tomorrow, closer to the reception?

Thanks for any help!

7 replies
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gma1956 Posted 15 Jul 2005 , 6:02pm
post #2 of 8

I never have used either. I have always just used water.
I just dip my fruit in water and spinkle the sugar over it.

It has always worked for me. I am not sure how other do it. icon_smile.gif

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gma1956 Posted 15 Jul 2005 , 6:04pm
post #3 of 8

About when to sugar them. I would go ahead and do it tonight. The less you have to do the day of the wedding the less stressful it will be on you. icon_wink.gif

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SweetArt Posted 15 Jul 2005 , 7:02pm
post #4 of 8

Sugaring them tonight is fine. The meringue will actually help to preserve them. Good luck! icon_smile.gif

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edencakes Posted 16 Jul 2005 , 4:41pm
post #5 of 8

Thanks! I did end up sugaring the fruit last night and it looks really good today - (phew!) I'm knee-deep in cake right now (not literally!) but I will post a pic when it's all done.

I appreciate the help!

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AgentCakeBaker Posted 16 Jul 2005 , 7:06pm
post #6 of 8

Can't wait to see the cake!

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edencakes Posted 17 Jul 2005 , 5:53pm
post #7 of 8

I posted the picture, I think it turned out pretty well.

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traci Posted 17 Jul 2005 , 6:06pm
post #8 of 8

I think your cake turned out beautiful! thumbs_up.gif
traci

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