Edible Diamonds

Decorating By dp24928 Updated 19 May 2011 , 9:01am by Marianna46

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dp24928 Posted 18 May 2011 , 8:27pm
post #1 of 2

My daughter wants edible diamonds on her wedding cake. The frosting is cream cheese with a higher proportion of cheese to sugar than normal frosting, thus increased humidity. Has anyone worked with these diamonds? Will they withstand the humidity and not melt? Can they be applied about 6 hours ahead of time? The sites selling them cannot answer the questions and they are quite spendy. Thanks!

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Marianna46 Posted 19 May 2011 , 9:01am
post #2 of 2

I think maybe the only way you're going to be able to find out about this is to get a few and try them on your frosting and see what happens after an hour, 2 hours, 3 hours, etc. These things usually go on top of fondant, which is basically very dry, so there's no problem about humidity. But sugar in general, and isomalt in particular, which is probably what they're made of, absorb humidity very readily, unfortunately. On the other hand, you might be pleasantly surprised at how long they last.

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