Royal Or Buttercream On Fondant

Decorating By doreenre Updated 30 Jun 2008 , 8:00pm by Sugarflowers

doreenre Posted 30 Jun 2008 , 5:57pm
post #1 of 3

What do you use to write on fondant?

I made a fondant covered cake this past weekend and after writing the birthday message on it, noticed that the buttercream was seeping/bleeding into the fondant.

I'm pretty sure I'm the only one who noticed. Would royal icing be better to prevent this? My concern would be getting it the right consistency.

2 replies
PinkZiab Posted 30 Jun 2008 , 6:19pm
post #2 of 3

I only use royal icing for piping on fondant. I know some people use meringue powder and all sorts of different recipes, I just go basic though. For piping and whatnot I just use egg whites and powdered sugar to the desired consistency (too runny, more PS, too stiff, more egg whites. It's not an exact science). I only add corn starch & cream of tartar when I'm "building" things (gingerbread houses, pastillage showpieces, etc.).

Sugarflowers Posted 30 Jun 2008 , 8:00pm
post #3 of 3

Using royal icing on fondant is usually the best way to go for the reason you stated. The oils from the buttercream start being absorbed by the fondant and it doesn't look quite right.



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