Welcome to the Cake Decorators Q&A
Hi Denise, I don’t have a recipe for you but as with Royal icing, merri whites will not be as strong in it’s quality as egg whites. I think flower paste should have a degree of strength, you wouldn’t want to lose all your lovely hard work for the sake of using a substitute. I made the same mistake when making an icing collar for a Christmas cake, all my hard work down the pan and not enough time to make another. Tough learning curve!
I agree with madeitwithlove. At a demo they explained not to use meri-white in runouts or extension work, something to do with what the water you reconstitute it with contains (if I remember correctly, whatever they said made sense at the time). I have found a recipe here with meri-white if you still want to try
http://www.thecakemakery.co.uk/guides/how-to-make-flowerpaste.html
I know raw egg isn’t recommended these days but people don’t usually consume the flowers.
