I have recently (finally!) mastered IMBC... I had always used regular buttercream (butter/shortening and powdered sugar) One thing I always hated about regular buttercream is the grease that would soak into anything it came into contact with. I have a customer picking up a cake tomorrow for an event the next day and planned to use IMBC to write their message on the fondant. Because of all of the butter in IMBC, will I have the same problem with grease seeping into the fondant surrounding the letters? Are there any other options to write on the fondant? Please don't suggest royal icing, I have zero experience with it and I don't think now is the best time to learn to use it.
AMelted chocolate in a parchment cone.