I'm going to hang rows of fondant rose petals on a cake, and on another I'll be hanging big ruffles. I want to quit using a fondant under-layer on these types of cakes, it just seems stupid.
I need suggestions for BC.
I like Swiss, but it will be too wimpy, right?
I have no idea about the Swiss Buttercream.
I just did a cake with the ruffles & it was fine with just buttercream.
I'd like to use something besides American Buttercream on most of my cakes in the future. To clarify, I don't want to cover with fondant since the whole cake is covered with decorations anyway.
I'm curious which *nicer* buttercreams will hold up to having things stuck to the sides. The fluffiness of egg white bases worries me.