I would put the candy on last.. the problem is when you make the cake and everything on it cold, then pull it out into presumably warmer environment (For others reading this, it's summer right now) then as it warms the condensation will begin and the water drops will start to melt your hard candy. That is why I recommend to not place the candy until after pulling it out. I tend to pick fillings that I don't have to refrigerate especially when I make the huge cakes. Since it's humid where you are.. I would somehow figure out how to protect the candy outside of the fridge in some sort of container. You could put some rice or a cracker to absorb moisture and obviously keep it away from the candy.
Thank you! Here are my recipes. I have two depending on the type of mixer you use! :) -- Happy Decorating! Regular Size Batch (Handheld Mixer) 2 cups - Vegetable Shortening 2 pounds - Confectioners Sugar (Powdered) 8 tablespoons - Lukewarm Water * (Not Hot) 1-1/2 teaspoons - Flavoring (Extracts: Vanilla, Almond, Lemon etc.) Note: If flavor has color, it will add that color to your frosting. Place Shortening into mixing bowl, add flavoring and lukewarm water. Add about 1/2 pound of sugar and mix stirring together. Slowly add more sugar and mix, repeat this until all sugar has been added. Mix for 2-3 minutes. To prevent air from being whipped in, set this batch aside and make another batch. Once the second batch is mixed, add frosting from the first batch to fill the size of your bowl, then mix for 2-3 minutes. Optional: While adding powdered sugar, add 2 tablespoons of Meringue Powder to help prevent colored frosting from bleeding. To thin your frosting, add 1 teaspoon of water and mix, repeating until it's the consistency you desire. * Lukewarm - Moderately warm. Not hot water. Too hot and it will break down the shortening and start to crystallize the sugar. Double Size Batch (4 or 5 Quart Large Mixer) 4 cups - Vegetable Shortening 4 pounds - Confectioners Sugar (Powdered) 1 cup, 2 teaspoons - Cool Water * 1 tablespoon - Flavoring (Extracts: Vanilla, Almond, Lemon etc.) Note: If flavor has color, it will add that color to your frosting. Place Shortening into mixing bowl, add flavoring and lukewarm water. Add about 1 pound of sugar and mix stirring together. Slowly add more sugar and mix, repeat this until all sugar has been added. Mix for 2-3 minutes. To prevent air from being whipped in, set this batch aside and make another batch. Once the second batch is mixed, add frosting from the first batch to fill the size of your bowl, then mix for 2-3 minutes. Optional: While adding powdered sugar, add 4 tablespoons of Meringue Powder to help prevent colored frosting from bleeding. To thin your frosting, add 1 tablespoon of water and mix, repeating until it's the consistency you desire. * Cool water is needed because the friction created by a larger mixer will create heat while mixing and will warm up the frosting. If the frosting gets too warm, it will break down the shortening and start to crystallize the sugar.
You can find them on Amazon I did a search for 'plastic evergreen tree cake decorations' and found the same types I used on the cake. Make sure it says for cake decorations because some are designed for model railroad trains. The cake decoration trees have a spike or wire for sticking into the cake whereas for model railroad trains they usually have a base. www.amazon.com/s?k=plastic+tree+cake+decorations&crid=2XGTL34I6P52F&sprefix=plastic+tree+cake+decor%2Caps%2C221&ref=nb_sb_ss_ts-doa-p_1_23
Hi. Isomalt is a sugar substitute made from real sugar beets. It is edible but I wouldn't want to eat a lot of it. It doesn't caramelize when heat is applied making it great for sugar art! Here is more information on the brand I used CakePlay www.cakeplay.com/pages/faq #HappyDecorating
