Using fondant to decorate your cake not only gives your dessert a professionally prepared appearance, but also adds a personal touch. Attach fondant decorations to cakes using specially prepared royal icing. The gluing process is the same whether you purchase ready-made fondant shapes or create your own decorations from cookie cutters.
Roll prepared fondant out and press small cookie cutters to create your desired designs. Complete this step first so the prepared designs are ready to use after you make the royal icing.
Mix the royal icing ingredients into a stiff consistency. Use only 1 1/2 cups confectioner's sugar and the equivalent of one egg white using pasteurised powdered egg whites or meringue powder. Whisk the ingredients until the mixture holds its shape. This consistency hardens completely as it dries.
Place a small dollop of royal icing on the back of the fondant decoration using a spoon or icing bag. Lightly press the shape onto the cake and hold it in place for several seconds to assure adhesion. The royal icing will adhere to cake that is covered with butter cream icing or fondant.
Use dried pasteurised egg whites or meringue powder if you plan to eat the royal icing.
Do not eat royal icing made with raw egg whites.
Tips and warnings
- Use dried pasteurised egg whites or meringue powder if you plan to eat the royal icing.
- Do not eat royal icing made with raw egg whites.