Warning For All That Use Diabetic Icing
Decorating By aldenqueen Updated 20 Mar 2007 , 1:40am by KittyPTerror
I learned the hard way! I put royal icing flowers on the diabetic icing, and within 12 hrs they melted into a puddle of nothing. Now i have a huge mess on top of the cake. She is going to be here in 2 hrs to pick it up!!!! I had a feeling I should have waited until the last min. 
Another thing i forgot to add:: DO NOT USE wilton edible glitter either. It melts instantly and actually left little cracks in the icing!
i think the roses look kind of interesting, like embrodery
Well, I made little drop flowers to cover up the spots. And I put the royal icing roses on wax paper and layed those over the really big spots where the roses melted. I explained everything to her when she came to pick the cake up. I told her she didn't have to pay me full price for it, but she understood and said it looked great. I told her it wouldn't look all that hot when she took the flowers off LOL. I haven't heard back from her, so I don't know how well it went over. I don't like cream cheese, so I couldn't taste the icing myself to see if it actually tasted OK. Hubby tried it and said it was "fine". hmmmm
Sorry to hear that you had that problem. Please tell us what recipe and artificial sweetener you used, so we do not have the same problem in the future.
Thanks -
Theresa 
Sorry to hear that you had that problem. Please tell us what recipe and artificial sweetener you used, so we do not have the same problem in the future.
Thanks -
Theresa
I used the a recipe I found here. Heavy cream, cream cheese, sugar free pudding and splenda.
I used the a recipe I found here. Heavy cream, cream cheese, sugar free pudding and splenda.
this is the recipe that i use, i'm wondering, that icing needs to be refrigerated, did you happen to refrigerate the royal flowers--that could have been the problem--but since i really don't know, i guess i can't say--what i can say is that my mom really liked the icing & it was easy to decorate with (minus the fact that it has to stay in the fridge)--it's my retro cake in my photos---BUT i will say that at the time i didn't know that u don't put fondant on a cold cake & walk outdoors (July in Florida) condensation & fondant don't go together--haha
good luck next time
Sugar alcohols like isomalt and maltohol and malitol, etc, are what they use in "low-carb" candy and diabetic candy a lot of times. They cause...ahem..."intestinal distress."
Honestly, the first time I ever tried something with them in it, I thought it was so awesome and sugar free that I ate about twice as much as the "serving size" and so did my friend. About thirty minutes later I was sure I had a stomach virus or food poisoning and so was he! Since then, I've heard horror stories from all kinds of people about eating too much of it. It might be okay to experiment with, but keep in mind that even if you're not overly sensitive to it, you still shouldn't eat very much of it or it will mess up the rest of your night! I would also make SURE that whoever you were selling it or giving it to knew about it!
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