I need to do stringwork on a wedding cake for this weekend. I seem to have much better luck with the strings not breaking with royal icing than with buttercream. My question is this: If I am using buttercream to frost the cake, will the fat in it break down the royal icing if I use it for the stringwork? I have used royal flowers on buttercream before and they were fine, but I'm not sure about the strings because they are so much more dainty.
Any advice would be so much appreciated!!!
Like to know the answer also - I don't do stringwork (yet!). But any RI I have had on BC has no problem (including cornelli work - but stringwork seems so much more vunerable - can you run a test on a dummy?). The only time I have an issue is if it put it in the fridge and the RI gets goopy.
Hubby's working on it, but I don't know. 
I'd say if you have time today to just do a bit of it and give it a try.
Though, my first thought was, doesn't RI breakdown with grease? So if you are piping small right onto buttercream, would that not ruin the RI in some way??
I don't really like royal icing so have only used it a couple of times, so I'm probably not the best help, but hopefully someone else will pick up the thread and answer!!!
I recently did this myself (not strings, though), and I did a whole scroll work cake in IMBC with royal icing hot pink scrolls, AND kept the whole thing in the fridge overnight, and it was just fine...It wasn't string work, but it didn't suffer at all, didn't bleed, and looked great.
Hope that helps.
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