Hello, all! I'm hoping someone can provide some guidance on this one. I am doing a three tier wedding cake covered in white fondant with white damask stenciled on for texture. I am freezing the cake because (1) it makes it more moist, (2) my fondant does very well in the freezer, (3) a severe lack of time, and (4) it's just easier!!!!! My question is whether I should use royal icing or buttercream for the stencil. I would like to put that on before freezing the cake, but I'm not sure which one would survive that process. Or should I just wait and stencil once I've thawed the cake for the big day? If that's the case, which icing would you use? Thanks in advance for your help!
I would do BC if freezing after stenciling. RI if stenciling after thawing.