I'm doing a cake for a baptism next weekend and am planning to use swiss meringue buttercream (just made a test batch - oh my! amazing!!!) - I've always used shortening-based icings, so have not had melting problems when piping - how do you keep the icing from melting in the bag from the warmth of your hand? I'm planning to do rosettes on the bottom tier and some basic stringwork on the top tier.
Also, since it doesn't crust - if I pipe a small dot on the cake, how would I make the point on the dot go down? Hope this makes sense.