Do You Use Royal Icing Under Fondant?

Decorating By Pearl645 Updated 10 Jul 2012 , 9:01am by Jennifer353

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Pearl645 Posted 10 Jul 2012 , 12:06am
post #1 of 4

Since I joined CC, I have come to learn about chocolate ganache and very happy to have learned about it. I successfully made the correct 2:1 batch and it was great but I haven't really seen anyone recommending the use of RI under fondant. Anyone using it and having success with it? I used to use BC until now. I have converted to chocolate ganache but I would still like the option of something other than chocolate under fondant for non-chocolate lovers. What advice do yal have about RI under fondant? Sharp edges possible? Sturdy?

3 replies
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BakingIrene Posted 10 Jul 2012 , 12:19am
post #2 of 4

I would think that a dry sharp royal icing corner would cut the fondant and make it nearly impossible to apply as a single sheet.

And FYI gelatin gumpaste was sometimes used under royal icing to permit that surface to be perfectly laid down, in place of more expensive marzipan...

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Pearl645 Posted 10 Jul 2012 , 12:32am
post #3 of 4

Hmmm interesting about the gelatin-based gumpaste. Well, looks like I'm stuck with good old ganache! icon_smile.gif

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Jennifer353 Posted 10 Jul 2012 , 9:01am
post #4 of 4

Never heard of RI being used but marzipan/almond paste is definitely an option

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