I'm nearly ready to start decorating my cake for the Fair....... it isn't for about 3 weeks yet, so what would hold up better... Royal or butter cream for the scroll work and tiny flowers.....The base will be fondant......... All advice would be welcome.... this is making me a wreck !!
YEA!!! Just what I wanted to hear ! I did the canopy ( it's a merry-go-round )about a week ago with fondant, and that thing is also like a rock..... I didn't know it would get that hard..... I have not worked with Royal..... you tint it the same as BC ?
What is your recipe, Debie..... do you mind me asking ?
Measurements are approximate because after 25 years at this, I'm a "until it looks right" cook. My daughter made me actually measure it once to see if it WAS the right amount .... and of course they were! 
Dummy Icing:
2 lb p. sugar
1-1/3 cups crisco
1/3 to 1/2 cups milk, depending on consistency needed
no flavorings needed because it 's going on a dummy
Quote by @%username% on %date%
%body%