1. When using RI flowers on BC, how do I keep the flowers from breaking down?
2. I'm making a dark chocolate cake with mocha bc filling. Will it taste ok if I use vanilla bc to frost it, instead of using fondant? Are those flavors compatible?
You shouldn't have a problem with the flowers breaking down. I've put RI coral on a cake >24 hrs ahead of time and everything was fine.
I would think vanilla buttercream would be fine on your chocolate cake.
you won't have a problem. it takes a while for the r.i. to break down.