Fondant/royal Icing Questions
Decorating By KatieTaylor77 Updated 27 Oct 2006 , 3:41am by cakesbykitty
I'm trying to come up with a design for a small cake I want to make for tomorrow night. Its my moms birthday and we are all going out to dinner, but since I gave her a huge party last weekend with 3 cakes, I'm only going to make a nice 6" round cake to stick a candle in. I did the whole fall theme with her last cake so I wanted to do something feminine . . . but I have a few questions:
I'm doing chocolate cake, with raspberry filling. I want to ice it in chocolate buttercream . . . and then cover it in a pale dusty blue fondant. Question is, will the brown of the buttercream bleed into my fondant and ruin the effect???
The other thing is, if I make flowers out of Royal Icing . . . which recipe is best for Royal Icing . . .Antonia's (which I love and use on cookies constantly) or the Royal Icing recipe in the Wilton's books? My honey is coming home tomorrow after being gone for a month . . . and since I only get him back for less than 24 hours before he is gone for another 2 weeks I don't want to waste my day working on a cake and fixing mistakes.
Thanks!!!
Ive never done the choc. buttercream before but in my opinion it shouldnt because there is no coloring in it (food coloring) as far as I know . The royale icing i use I found on the food network channel and have never had a problem with it
1 tsp cream of tarter per ilb of pow. sugar
2 large egg whites
beat on high for 7 minutes add more sugar to thicken sets up hard and fast gope this helps good luck
i would think as long as you roll your fondant thick enough (and aren't coloring the icing) it woouldn't bleed. as for the royal.. i have only ever used wilton and love it.
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