Hi! I want to make a wedding cake with some really pretty scrollwork and have two questions. 1. The cake is buttercream. Can I use royal icing on top of buttercream (I live in a really humid, hot area in case this matters).
2. Is there a technique for getting all the scrolls uniform. I'm not good at "eyeballing" it. Thanx a bunch!
The previous poster is right about practice, however there are some "tools" that can help guide you along:
1.) Scroll impression mat (large and small). I got mine at http://www.cakesbysam.com.
2.) Plastic handheld scroll press/imprints. I got mine fom Betty Crocker online a couple of years ago.
3.) a tilting turntable, like Wiltons, is very helpful when it comes to making details on the side of a cake such as scroll work. You have much better control of your piping when your piping in a slanted form. They cost around $70 though.
4.) I use the practice board from Wilton. I position the board in the standing position (plastic positioning legs come with the board). Just wipe the board and keep practicing.
5.) I use melted canned frosting to practice with. I'm not sure if royal icing would be too good for scrolls. I imagine that the scrolls would just crumble to pieces when the cake is cut and royal icing disintegrates in the refrigerator.
HTH
Fedra
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