Black Icing On White Fondant

Decorating By libbyskitchen Updated 9 Apr 2008 , 8:24pm by BrandisBaked

libbyskitchen Posted 9 Apr 2008 , 7:56pm
post #1 of 2

Hey y'all, I've been asked to do a white fondant wedding cake with black beading for borders and scroll work around the bottom in black. Two questions: 1) Best icing to use???? I'm thinking royal 2) Pricing---some have said that price per serving should be high as mistakes cannot be readily fixed----i.e, fondant must be replaced. Any experience/feedback here??? Thanks!!!! Libby

1 reply
BrandisBaked Posted 9 Apr 2008 , 8:24pm
post #2 of 2

Use royal icing... because if you use buttercream and accidently brush against it, you're screwed - whereas, royal will just break off (if dry) and is easily fixed.

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