Hi, I was given a recipe many years ago when I took the 3 levels of Wilton classes and it was for a Candy Melt Decorator frosting. Seems like I tried it way back then with the white and my adult kids really liked it better than a more traditional crusting buttercream which they felt was "greasy".
I am making this cake for my elderly parents and they don't like buttercream at all...they prefer store bought icing...which I don't want to use cause...well why would I?? LOL! I thought I could tell them it was a CANDY icing and they will be more receptive to it. I'm a fewer ingredients sort of gal...and I like ingredients that aren't hard to pronounce.
Anyways...I thought I would give it another try today (with violet) and I have never before had any left overs so storage was not an issue. I will have left overs since I am making a 6 in cake.
My questions are: Storage ...I don't live in a hot climate...(N of Seattle) Recipe is found in Cake Centrals recipe section but I don't see any comments about the small amt of cream used and storage requirements.
I wonder if a person used this to make Roses...will you need to store them in freezer or will they air dry?
Can I add coloring (other than candy coloring) after the frosting is completed. In other words...can I tint my "violet" candy melt frosting if I choose to?