Is it better to make flowers out of fondant, gum paste or royal icing when adding them to a buttercream iced cake?
if they are sitting in the bc, i think they will go soft what ever it is. (not entirelysure, i generally use fondant, i know my gumpaste wilted on creamcheese frosting) RI might keep its shape better? but gumpaste makes the more realistic flowers.
Royal icing flower are susceptible to softening, as the grease from buttercream leaches into the royal icing. Once fully dried, gumpaste flowers do not rehydrate or soften.
The flowers made in buttercream, royal icing, and gumpaste (or fondant with a hardening agent added, such as Tylose) are VASTLY different in appearance and the skills needed to make them. I think it more depends on what degree of simplicity or realism you want to achieve with your cake.