Hello and thank you for reading this. My first post, here it goes-

I'm making a stacked 4 tiered wedding cake using Sharon Zambito's buttercream recipe. The cake I am making has piped scroll work along the front of the cake, starting out narrow at the top tier and ending pretty wide at the base... a sort of cascading look. Here's the question- what can I use to pipe with that with "stick" onto the vertical surface of the crusted buttercream? The scrollwork is dark brown, so normally I would use chocolate buttercream, but my normal medium is Italian buttercream so this is kinda new to me.

Any help would be appreciated

Thanks!

I use a crusting buttercream all the time. I just use my crusting buttercream to pipe on the sides of my cakes. I would use your chocolate buttercream to pipe.

To see wedding cakes with buttercream piped on crusting buttercream check out my cakes at: http://community.webshots.com/user/sewsweet2

ok great, thanks for the response. i guess my main concern is that since the buttercream is "crusted" no piping wpuld actually stick to it's surface! your cake labeled "Argo-Dunlap," the swirls on the main cake and the two satellite cakes are crusted buttercream piped onto crusted buttercream? That's fantastic. Saves me worry. Thanks again.

Icing will stick to it. You just may have to have your tip close to it.