I am making my son's wedding cake and his bride-to-be would like scroll work done on it. I have only ever done scroll work on a smallish cake. My question is this: Do I use royal or buttercream for the scrolls? It will be a cake that is transported about 20 miles and my fear with the royal icing is that it will break off in transport. Suggestions and advice would be appreciated. Thanks in advance.
AIf the cake is covered with fondant, use royal. If the cake is covered with buttercream, use buttercream.
Yes, I should have mentioned it will be a fondant covered cake.
I guess I'm just unsure of Royal bc I've had it break off even on small cakes. I know to take a repair kit, etc., but am mindful that I am the MOG and will not have a lot of time for repairs upon delivery.
AJust make sure you deliver early enough to make repairs if need be (hopefully it won't be necessary). :)