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Recreate Wedding Cake

Hello, I am going to recreate this style of wedding cake (see photo) for a friend’s 50 yr anniversary. How would you recommend making the wings on the sides? It should not be a very hot day, no more than 70, likely 60s. The cake will be inside, out of the sun. I have made similar decorations out of white chocolate, but even on a cool day, I feel white chocolate isn’t sturdy enough to use in an object of that size. Would these have likely been made of royal icing? Is there a way to pipe a hard sugar decoration like this? Your help would be greatly appreciated! Thank you.

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Aleja Jijón

Hola… Son glasé real, pero también podrías hacerlas con pastillaje

The Garden Baker

Pastillage would be the strongest and most reliable. Other options: royal icing or a fondant fortified with extra powdered sugar ( a tip from Chef Yener!)

Sandra Smiley

I am just now seeing your post here, but did reply on another site. These are more than likely royal icing. I agree that pastillage would be stronger, but I think this delicate pattern would be difficult to achieve with that medium. Personally, I would use royal icing.