Bertie Doe wrote:
> In a rare joint venture, Team Doe are doing an iced cake. My wife is going
> to make the fruit cake and I'll be decorating it. My dilema, the 2 recipes I
> have : Royal Icing (sug+egg whites) and : Butter Icing (sug+butter) recipe
> states "Will store up to 3 days in container in fridge".
> I really need an icing which will store up to 3 weeks, any ideas for soft or
> hard icing?
> My wife dosen't like ground almonds, so this rules out marzipan as an
> underlayer. IIRC there's a paste called Kersh or Kirsh (no luck with google)
> is this paste almond free? Is there a good recipe out there on the sub
> ether? TIA.
>
> Bertie
I would think fondant would work well- it would seal it to keep air
out. Butter based icing would be rancid by then. You could make your
own fondant and flavor it with whatever floats your boat.