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!
I use BC for absolutely everything. I never use RI on cakes.
I would definitely use buttercream icing to make the scrolls.
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!
Thanks! I think I will stick to BC!