CakesDecor

CakesDecor Quarterly Awards - Summer 2013 - are ready. Entry opens in .

Edible diamanté

« back to Cakes & Cake Decorating forum

Forum topic by Karen ker posted 252 days ago 457 views 0 times favorited 2 replies Add to Favorites
View Karen ker's profile

Karen ker

home | cakes | blog

51 posts in 308 days
0 followers - follow

252 days ago

Topic tags/keywords: diamante wedding cake diamonds silver balls edible advice question tip how-to idea

I have a bride who wants to use edible diamanté on her cake. The only edible ones I can find say that they melt or go cloudy in humidity and as the wedding is in July it could be quite humid. I have suggested replacing the diamanté with silver balls as she wants one at each point of embossed diamonds, instead but she is not keen on those.

Does anyone know of anything else I could suggest to her, am I missing something obvious that’s on the market??? Or I can make?

Many thanks

-- Karen, Iced Images

2 replies so far

Follow

View Cake Couture Marbella's profile

Cake Couture Marbella

home | cakes | blog

15 posts in 433 days

#1 posted 241 days ago

Maybe use the diamonté silicone molds, but instead of pouring isomalt, use them to mold fondant that you can then color? I find that using silver then pearl dusting powder gives it an interesting finish.
View SugarPocket's profile

SugarPocket

home | cakes | blog

86 posts in 421 days

#2 posted 240 days ago

I agree, using gem moulds and using fondant, or boiled sweets or isomalt to make the gems… I have used the edible diamante, and they were ok, but I only put them on at the venue… ;o)

-- http://www.facebook.com/SugarPocket

Have your say...

You must be signed in to reply.

DISCLAIMER: Any posts on CD are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.