Scroll Work

Decorating By Bettyviolet101 Updated 4 Dec 2014 , 10:21pm by shorterin

Bettyviolet101 Posted 14 Dec 2010 , 4:48am
post #1 of 12

When you do scroll work on your cakes (fondant and buttercream) do you use royal icing or buttercream? What works best? thanks!

11 replies
karencuppycake Posted 14 Dec 2010 , 5:06am
post #2 of 12

It really depends on what your customers want for the cake! It would be weird if there was RI scroll work on a butter cream cake.
So... Butter cream cake with buttercream scroll work and Fondant/Royal icing cake with royal icing scroll work works best for me!

Bettyviolet101 Posted 14 Dec 2010 , 5:14am
post #3 of 12

That makes sense! When you say fondant/royal icing with royal icing scroll work do you just mean fondant with royal icing scroll work? The "fondant/royal icing" makes it sound like you actually up royal icing on the actual cake and then add the scroll work. thank you so much for your reply!

karencuppycake Posted 14 Dec 2010 , 6:36am
post #4 of 12

You are welcome!
I meant a fondant or royal icing cake with royal icing scroll work icon_smile.gif

mclaren Posted 14 Dec 2010 , 7:59am
post #5 of 12

I've done fondant with buttercream recently and that worked fine.

cakegirl1973 Posted 14 Dec 2010 , 2:03pm
post #6 of 12
Quote:
Originally Posted by mclaren

I've done fondant with buttercream recently and that worked fine.




Ditto.

cakegirl1973 Posted 14 Dec 2010 , 2:18pm
post #7 of 12
Quote:
Originally Posted by mclaren

I've done fondant with buttercream recently and that worked fine.




Ditto.

ddaigle Posted 14 Dec 2010 , 2:32pm
post #8 of 12

The only thing I use RI for is cookies. Always do scroll work with BC.

SugarFiend Posted 14 Dec 2010 , 2:38pm
post #9 of 12

It seems I've heard that the one combination you CANNOT do is royal icing on buttercream, because the fats in the buttercream will break down the royal.

I've never tried this myself, so if anyone else wants to chime in...

LindaF144a Posted 14 Dec 2010 , 3:08pm
post #10 of 12

I agree with everything said here. The only thing I would add is that with the wedding cake I did and was the first cake I had to take somewhere with me is that I was glad I did the scroll work in RI. Otherwise I think I might have smudged something in transport. I'll never know and don't intend to experiment. That is the only cake that has ever left my house. And I didn't think about that part until way after it was done.

UpAt2am Posted 14 Dec 2010 , 3:21pm
post #11 of 12
Quote:
Originally Posted by SugarFiend

It seems I've heard that the one combination you CANNOT do is royal icing on buttercream, because the fats in the buttercream will break down the royal.

I've never tried this myself, so if anyone else wants to chime in...




i've done royal on buttercream and it was fine! i had to paint all of the scroll work gold, so i had to use royal. with the royal getting hard, i was able to paint it easier and the gold was brighter than it was on BC piping.

shorterin Posted 4 Dec 2014 , 10:21pm
post #12 of 12

AI am doing a royal icing scrollwork on fondant. What consistency do you recommend for the royal icing?

Quote by @%username% on %date%

%body%