Lastnight I was asked to do a cake from the 2004 Wilton Yearbook Page 93. It's called Exquisite Ivory. The bride wants buttercream with Bavarian cream filling. I have 3 questions.
1. Can I get the look using buttercream instead of fondant? (fondant in the book)
2. How does royal icing on buttercream react? How long before the reception can I do the royal icing? 24hrs?
3 Bavarian Cream. I've never made it. Does it need to be in the fridge? How long is it safe to be out of the fridge? Is it better to make or purchase a bag of it?
OK more than 3 questions?
royal icing on buttercream does not work...the oil in the buttercream breaks it down
I'm not sure if you will be able ti get the same look...but here is an idea...on the wilton site under template ( I believe) they have the pattern that was used on that cake....you could do the cake in bc and them trace the patterns with candy melts or chocolate...and then apply them to the cake
you make the flowers with the royal icing let them dry then apply them to the cake...
Just checked out the cake in the yearbook...that is beautiful!
For the cake I am working on now......I made my royal icing flowers yesterday and I am putting them on the cake tomorrow and delivering it on Saturday. That should give you some idea a time frame.
I have had no problems leaving royal flowers on a cake for 24 hours. Even after that, my only problem was color bleeding (dark purple flowers next to light pink, the edges of the lt pink touching the purple turned fuschia)
Just to be safe, I wouldn't do more than a day ahead.
For thoes who said no royal icing on buttercream, It's fine. I did put them on the day before about 4pm and delivered the cake at noon the following day. NO PROBLEM. I think the misconception comes from the greese not allowing the royal icing to harden. BUT if it's hard already it holds up fine.
I made my flowers about 1 week in advance. Posted the picture under contemp wedd. and key word Ivory. Thanks for the help all.
Thicker decorations like roses and such are fine on buttercream. It is when you get into lattice work and really fine, thinner decorations, where the buttercream will cause the royal to break down. Where I live, royal icing flowers take at least a week to dry if they are thick flowers like petunias or roses and such.
Hugs Squirrelly
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