I made a lacrosse stick(head) for my brothers Graduation cake next week and it came out better than I hoped. However, Im going to be laying it across a buttercream "W" which will be piped on the cake to look like his varsity letter. I know that the grease in buttercream will break down the RI. So yesterday I painted the back of the RI lacrosse stick with white candy melts and it dried with no damage. Do you think this will be a good enough barrier between the buttercream and RI to keep things from breaking down??
The idea for the stick came from an AWESOME cake by moejoe....by the way! 
First of all the lacross stick looks incredible! I have never had a problem with Royal Icing on cakes. Even a few days after it is all decorated. For example, flowers held there shape. They were definetely softer than when I started but they looked the same. Hope that helps you. I am sure coating the back will add extra protection. Good Luck!
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