Royal Icing V. Buttercream Scrolls?

Decorating By heather1 Updated 11 Feb 2009 , 6:06pm by heather1

heather1 Posted 11 Feb 2009 , 5:00pm
post #1 of 5

I've noticed that some people on here say that the scrolls on their cakes are RI and the cake is iced in BC. I'm making a wedding cake for this Saturday, it is white with black scrolls. Is there a reason I should use RI instead of BC for the scrolls? Won't it get hard and be crunchy when the guest are eating it? Any opinions would be appreciated, b\\c now I'm curious. TIA!

4 replies
indydebi Posted 11 Feb 2009 , 5:34pm
post #2 of 5

I use BC for absolutely everything. I never use RI on cakes.

nonie2007 Posted 11 Feb 2009 , 5:42pm
post #3 of 5

I would definitely use buttercream icing to make the scrolls.

mooj Posted 11 Feb 2009 , 5:50pm
post #4 of 5

Sometimes I find that black or red buttercream bleeds into lighter colors of buttercream. I never have this problem with RI. If I am doing small designs (dots, vines) then I'll use RI. It does harden, but it's not so much that it ruins the creamy buttercream. Everything still tastes (and looks) great!

heather1 Posted 11 Feb 2009 , 6:06pm
post #5 of 5

Thanks! I think I will stick to BC!

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