jtalley357 Posted 8 Jul 2013 , 10:21pm
post #1 of

I'm relatively new to cake decorating. If I am wanting to create a swirl pattern on a cake with marshmallow fondant, which type of icing should I use and what can I do to make it work properly? (buttercream vs. RI.... consistency, tips. etc...) This cake is similar to what I'm talking about.

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13 replies
joyandcake Posted 9 Jul 2013 , 12:55am
post #2 of

I would use royal icing.

Chellescakes Posted 9 Jul 2013 , 1:01am
post #3 of

AI would use royal, medium peak with a small amount of piping gel added

AnnieCahill Posted 9 Jul 2013 , 1:12am
post #4 of

I just use regular buttercream.  I have several scroll cakes in my gallery.  I just thin it enough so it can be piped smoothly without making your hand uncomfortable (squeezing too hard).

DeliciousDesserts Posted 9 Jul 2013 , 1:41am
post #5 of

AIs use buttercream

jtalley357 Posted 9 Jul 2013 , 4:39pm
post #6 of

did the shortening or butter in your buttercream effect the fondant at all?

bct806 Posted 9 Jul 2013 , 9:10pm
post #7 of

I pipe buttercream onto fondant. Never had any problems with it

Dayti Posted 9 Jul 2013 , 9:28pm
post #8 of

I would also use royal icing. An advantage is that if you mess anything up it can be picked off when dry! By the way, those curly cues are harder than they look...practice first on the sides of a cake pan, so you are working vertically like you will be on the cake. I think Wilton makes a set of plastic curly cues that you can use to emboss the fondant slightly - sometimes it's easier to pipe over a design that's already there than do it freehand. 

Dayti Posted 9 Jul 2013 , 9:29pm
post #9 of

Oh, and I would use a number 2 tip, 3 at a push.

bct806 Posted 9 Jul 2013 , 9:55pm
Quote:
Originally Posted by Dayti 

I would also use royal icing. An advantage is that if you mess anything up it can be picked off when dry! By the way, those curly cues are harder than they look...practice first on the sides of a cake pan, so you are working vertically like you will be on the cake. I think Wilton makes a set of plastic curly cues that you can use to emboss the fondant slightly - sometimes it's easier to pipe over a design that's already there than do it freehand. 

I can pick my buttercream off as well. Especially when it is on fondant.

Dayti Posted 9 Jul 2013 , 9:57pm

Yes I could too, but sometimes you get a greasy mark! RI doesn't tend to leave a trace.

jtalley357 Posted 12 Jul 2013 , 7:15pm

Thanks for all the tips!

jtalley357 Posted 12 Jul 2013 , 7:15pm

Thanks you all this has been very helpful!

jtalley357 Posted 12 Jul 2013 , 7:23pm
Quote:
Originally Posted by Dayti 

I would also use royal icing. An advantage is that if you mess anything up it can be picked off when dry! By the way, those curly cues are harder than they look...practice first on the sides of a cake pan, so you are working vertically like you will be on the cake. I think Wilton makes a set of plastic curly cues that you can use to emboss the fondant slightly - sometimes it's easier to pipe over a design that's already there than do it freehand. 

My only concern with RI, (I've never used it) but I heard that it dries to a hard, candly-like consistency. Does the "crunch" not bother some when eating it? I guess I get the impression one would bite in to a cake and be met with these hard candy like pieces.

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