I'm going to try brush embroidery and was wondering if RI would work better than buttercream for a beginner. Thanks for any suggestions.
Anyone want to toss out their thoughts for me , please!
I'm not sure why RI would work better- I think it would be hard to use because you need to do it quickly so the icing smears. Just my opinion. If BC works well ,why bother with RI.
Royal icing is the standard medium for brush embroidery - it's very unlikely to dry quickly enough to present a challenge to doing the technique.
I've only used Royal Icing for Brushed Embroidery -- I never tried it with buttercream. I use the RI on fondant-covered cakes so it will dry hard and be "safer" to transport. I'd be worried about doing it in buttercream 'cause with my luck I'd probably end up smearing it...
Nicholas Lodge said at one of his demos that you put a small amount of glucose into the royal to help make it brush better and give you more working time. I don't know the amount you would need to add though. It was just an off hand remark that he made and I picked it up.
I just took a brushed embroidery class this weekend and we added piping gel to the RI to make it softer and not dry to quick. I found it really easy to work with and you can also let it dry and then add another layer if you need
I'm wondering how this would work to do on wax paper and then apply the dried flowers, leaves to the cake later. Has anyone tried this? The multiple layer idea would look really beautiful. . . HHMMMMM I just may have to try this.
I've never tried this but love the look. Can it only be done on fondant, or does it also work on crusted buttercream?
I have done it on IMBC and fondant. Never tried on BC, but mine doesn't totally crust.
I have thinned it with piping gel and that was really nice to work with.
I've done it with just BC, not royal. It worked in a pinch. I needed a tree to look like a sycamore with the papery bark and I use chocolate BC over white BC with a little water. It worked like a charm.