The icing on the cake!

Hello,

Royal icing sets hard so we would only use it as a covering on rich fruitcakes or it can be used for piping details on cakes and biscuits.

If you really wanted to use royal icing on a sponge cake you could cover it with a thin layer of marzipan as a base.

For a rich fruit wedding cake I would make the cake a six weeks to a month before the wedding (and then feed then every week to ten days) then marzipan it a couple of weeks before and ice the cakes a week before.

Sponge cakes only keep well for a few days so they either need to be made fresh or made and frozen. Either way you would need to decorate them only a day or two before you serve them.

Kind regards

Lindsey