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Royal Icing as a finish in the heat?

post #1 of 4
2/18/13 at 1:33pm
Thread Starter 

Hi ladies!

 

I have been asked to make my friends wedding cake and her wedding is going to be in a hot month in Australia! My question is, I don't want to use fondantas a finish as in our hot humid weather it can be a disaster! And i don't want to use white chocolate ganache as a finish as its more yellowy in colour and that will melt if it comes out of the fridge as well. My question is can royal icing be used as a finish to hold up under heat? Will it melt or will it stay hard and sturdy?

 

Thanks for your help/advice in advance! :)

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post #2 of 4
2/18/13 at 3:15pm

I don't know what anyone else will say, but me personally I would not use royal icing. It tastes horrible...and it dries ROCK hard. I would think a butter cream recipe that has no butter in it will work..add a little butter extract instead. Use a recipe that calls for shortening and meringue powder should make it stable enough.

I however am not an authority on cakes and heat...Maybe someone else has different advice?

“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue

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post #3 of 4
2/18/13 at 8:54pm

You put glycerin in the royal icing recipe and then ice the cake.- it won't dry rock hard this way and in the UK, cakes are iced this way sometimes. I have no idea if it stands up to heat though...

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post #4 of 4
2/19/13 at 7:30am
Quote:
Originally Posted by cakefat View Post

You put glycerin in the royal icing recipe and then ice the cake.- it won't dry rock hard this way and in the UK, cakes are iced this way sometimes. I have no idea if it stands up to heat though...

I didn't know that about glycerin! Learn something new everyday! Thanks!

“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
― Emma Donoghue

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