HELP!! Boiled icing

Hi Tara,
Just to be clear, you’re talking about boiled icing (sugar and water heated and added to whisked eggwhites) not italian meringue butter cream right?
i’ve used boiled icing under fondant in a pinch before (i had some left over boiled icing that i needed to use), and the cake turned out okay. I even left the cake in room temp for a couple of days, and didn’t see any buckling or rippling.
As for rosettes, i don’t see why not, though i haven’t personally tried it out before.

-- Lainie, www.facebook.com/harina.cakes

That is what I meant, thank you so much Lainie. I will let the bride know.

-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032

My boiled icing recipe would be fine under fondant, but it wouldn’t work for piping as the icing never crusts. It would be difficult to use for piping because it stays soft and fluffy and wouldn’t hold a shape.

-- Gran's Cake Creations

Thanks Gran! I will use buttercream

-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032

To get a better texture for pipping decorations on a cake my mom used to add powdered sugar until desired consistency. It is so delicious, and I hate to clean after using buttercream!

-- Fancy Sweets by Reyes