I have to make a 3 logos for 3 seperate cakes. The logos are mainly focused on the name. I want to know which will be more sturdy ( Royal Icing or colour flow) since they will be Alphabets in Capitals. Initially I planned to make fondant cutouts but I thought that might be more difficult when it comes to the S and O.
my (limited) experience is that royal icing is stronger than color flow. It's really the same icing, but the royal is denser and that's what makes it stronger.
I do a lot of royal icing pieces. Wouldn't waste my money on colorflow. I prefer Wilton meringue powder in my royal icing recipe, but it's still cheaper than Wilton colorflow. Colorflow may be slightly more sturdy, but it's completely inedible whereas the royal icing logos can be eaten, if desired.
If you want to try your hand at cutting out fondant letters, roll out your fondant and let it firm up for a couple of minutes. Put your letter template on top, then with a VERY sharp craft knife, cut out the letter. Be sure you are not strentching the fondant, or pulling it with the knife, under the template. A little grease on the knife will help it slide through more easily. Once it is cut out, you can go back and trim off, or push in, any little bits of stray fondant.
If your letters don't have to be real big Wilton put out a gumpaste mold set for letters and numbers.
Thnx for the reply. I'm also very comfortable using Royal Icing. I'll post the pics once im done...
I think you are better with royal icing because color flow will take longer to dry. You can buy fondant cutters for letters or use templates like DianleLM suggested. I think gumpaste will work great since it is sturdier than fondant. Maybe fondant with gumtex will work too!!!