Hi! I am making a wedding cake in September and the bride is insisting on having edible pearls on her cake. I am worried, however, because her cake will be iced in Italian buttercream. I am nervous that the icing will become too soft as it approaches room temperature and the pearls will slide right off. Has anyone tried this before?

I have done it on regular BC. Made fondant pearls rolled in petal dust. 250 of them stuck to the cake and never came off.......... thank goodness. I have not used italian bc before so I am sure about that. I bet someone else on here will know.

bj

Thanks...I am hoping they stick. I am thinking that I may want to just try baking a little six incher from a mix and then using the buttercream and pearls...just as a tester cake. The last thing I want on the wedding day is to have a beautiful cake with a pile of pearls covered in icing around the base!!

Maybe you could compromise with the bride. Make a suggestion of pearls around the top edge & bottom of the tiers or something like that. That way she has her pearls and you have your customer & most importantly, your sanity.

I used edible pearls on a wedding cake (posted in Contemporary cakes) on shortening buttercream, but I've never tried IBC. Tell us how it comes out!