I am in the middle of doing a cake and I am trying to decide what to do. It's a sheet cake, covered in white fondant with royal blue fondant lettering. I am wondering if I do royal blue buttercream piping around the edges, will that bleed? It's for a family reunion, I will keep it in the AC until it's almost time to serve it, but the reunion is outside, and I live in TX. I would be using a crusing buttercream. I am afraid of royal icing because I don't want it to be too hard. Any tips or ideas are appreciated!! HELP!!!
I use buttercream on fondant all the time and have never ever had it bleed.
I read somewhere that glycerin is added to royal icing to prevent it to dry too hard.
I don't have an glycerine. I'm gonna just go for the dang buttercream. Peri, I'm using Americolor, does that make a difference?
I've used Americolor and the wilton gel colors and have had wonderful success with both.