I have a wedding cake coming up and a couple of the layers have piping of scroll design, I've been practicing, however I notice my buttercream is breaking in some parts, anyone have any tips or suggestions?? Do I need to make that buttercream any different than what I have frosted the cake in??
Thanks in advance
you might want to try to add a little water to your buttercream to make it thinner and/or less dry.
Definitely thinner for writing and scroll work. You will see a huge difference.
Thanks so much!1
You might want to add a little piping gel. It helps the buttercream to stretch more without breaking.
Adding corn syrup or piping gel to buttercream gives me enough elasticity to pipe strings and scrolls without any breakage. Good luck!
If your buttercream is airy (if it is, you would see air pockets/bubbles), you can strain your icing through a clean knee-hi into your piping bag and it should pipe better. A common cause for broken strings, etc... is air bubbles.