Ok, this may be my last question for my 4 tier wedding cake for this weekend. I want to put swiss dots on my fondant as the last step. I am assuming I do this with royal icing?
Does anyone have tips on consistency, which tip to use, or anything else that might come in handy?
Medium-stiff consistency. Stiff enough to hold shap, but not so stiff that it won't stick to the fondant (or kill your hand ).
As for size, depends on what size dots you want. Anything from a 1 to a 4 could be used.
I recall that you should squeeze the dot until the tip is buried in the dot then lift so you don't get little peaks. If you get peaks, you'll have to press them down. I don't see why you can't use buttercream. Then, at least you can press in the peaks when it crusts.
Also if you get peaks, use a very slightly water moistened brush to push them back. If you try it when they've hardened, you get kinda of dot in the center. Hope that makes sense.