October 11, 2010

Jamaican Wedding Cake

Thank you to my friend Vanessa who connected me to someone who wanted her Jamaican fruit cake to decorated with royal icing.  The cake to be would be travelling from here in Toronto, Ontario to Ocho Rios, Jamaica.  Cakes are not usually covered with royal icing, however since it would be on display in extremely hot weather this choice of icing would be perfect.

I received 4 cakes:  6", 8", 10" and 12".

Royal icing forms to a very hard texture, and will stand up to hot weather and humidity.

Royal Icing Recipe
-3 egg whites, room temperature
-1 lb. confectioners' sugar
-1/2 tsp. cream of tartar
-Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.
Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing.  Be sure to wash all utensils with a good dish soap.

Here are some photos behind the design of the cake.
And the final product:

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