which one do you recommend as the best icing for decorating fondant cakes, royal icing or buttercream especially if i would decorate a day before the event considering our hot climate here in the Philippine?
Depends on what your design. If it's just borders then either one is fine. For the taste factor, you can use BC, especially stabilized BCs like IMBC or SMBC. But if you're going to make scrolls, cornelli lace or other designs with lots of intricate detail on the face and/or of the cake, then RI.
what do IMBC & SMBC stand for?sorry im new to these acronyms.
Ooops sorry. IMBC - Italian Meringue Buttercream. SMBC - Swiss Meringue Buttercream.
Here's a link to acronyms used in Cakecentral
what makes these two different from RI?
royal icing dries very hard. you can eat it, but most do not...it's mainly for decorations.