using fresh lemon and lime slices on marshmallow fondant

by Holly
(Oregon)

I am pretty new to fondant, and will be doing a wedding cake in a couple months. the bride wants fresh lemon and lime slices on the cake. I was wondering if there is anything I need to know when using fresh sliced fruit, will juice be a problem? And how do I attach the slices? Thanks so much!

From the editor:

Hi Holly,

I would be concerned about the juice from fresh lemon and lime, bleeding on to the fondant and causing problems. You have two choices for adding citrus slices to a fondant covered cake:

1. use candied lemon and lime slices. Slice the fruit very thinly and simmer for about 2 hours in a syrup of 1 cup water and 2 cups sugar. Drain and lay out in a single layer on parchment paper to dry. Candied lemon and lime slices are gorgeous - they look like little glass ornaments. If you want half slices, cut them after they have dried.

2. Use sugared slices. Lay them on some parchment paper and sprinkle with sugar, then flip and repeat. You need about 6 tablespoons of sugar per lemon or lime.

If you're using the sugared slices, place them on the cake at the last minute.

Use royal icing to attach the slices to the cake.

Good luck.

Don't forget to take lots of pictures so you can come back and share your cake with us.

Regards,
Michelle (editor)

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