can anyone tell me if sugarveil stays soft or becomes brittle when applied to buttercream. I have only used it as decorations which I dried and it was very brittle. Love working with it and am thinking about applying it to a buttercream cake. Would not want the brittle crunchy texture on the sides of the cake. Thanks.

Dreamacres, on fat-based icings (like buttercream, ganache, and whipped cream), SugarVeil will stay soft and flexible, taking on the same consistency as the underlying icing.