I'm planning to make a 4 tiered cake with buttercream frosting; two tiers will have French dots and the other two will have scrolls. Which would you use: royal or buttercream for the scrolls and dots? Thanks for your help.
I use BC for both scrolls and dots, but I mix in a good amount of light corn syrup to the BC before I pipe. Makes it go on more smoothly and lessens the liklihood of breaks in the BC. Good luck!
Piping gel works well without making the icing too thin.