I have a birthday cake for the 30th. She does not like fondant. I'm planning on using RI with glycerine to soften it, as the icing. I would usually put fondant under as the crumbcoat but... . Can I use RI as a crumb coat, let it dry and then add the RI with glycerine? Will this work? Suggestions? (I have RI butterflies as the decorations.)
are you working with a fruit cake or a sponge cake?
I personally would never use RI for crumb coating or icing a cake, it dries too hard. When you say she doesn't like fondant, maybe she has only tasted Wiltons. I feel MMF or Satin Ice would be great.
Have you tried Shirley's Italian meringue BC. It is awesome. Crusts beautifully so that you can smooth it.
June
royal icing is certainly used to cover cakes in the uk. We apply a layer of marzipan first. Let it dry for a couple of days the cover with royal. It doesn't dry as hard as everyone seems to think and if you put the glycerine in it will be fine. If you don't want to use the marzipan by all means do a crumb coat of royal. The only thing you will have to watch especially if you are using a dark cake is that staining can occur from the cake to the icing
Thank you, everyone. Miss Baritone, the cake will be light in color so it shouldn't (hopefully) show through. I'll put on a thin coat of RI, let it dry and then do it again, just in case. That way I'll be sure the final layer covers it well. The cake picture I'm looking at does cover the cake in marzipan, but she really doesn't like fondant (and I mean MMF, there is no real fondant available here, Wilton's or anyone else's.) Again, thank you to everyone.
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