I know the RI cannot have the grease in it or it will break down. But what happens if you combine RI with the BC say a 2 to 1 or 3 to 1 raito. Just curious if anyone has tried this.... Or does it just become a mess???
Also, I see where people have iced cakes with RI,... doesn't this harden to much like when you make the flowers to cut? Or are thes on display cakes??? Again, VERY new to this sorry for what might be really dumb questions... 
I figure you don't learn if you don't ask!
- Paula
You just get another form of buttercream.
Icing cakes with Royal is traditional in England. We use a dark dense fruit cake, cover it in marzipan then ice with royal (aalthough fondant is now becoming very popular). The cake is covered in several thin layers of the icing to give a smooth crisp surface ready to decorate. The advantage of this is that you can decorate several weeks in advance so no last minute rushes or panic. Because of the timing the decorations can be much more elaborate. Most professionals add a small amount of glycerine so the icing doesn't set rock hard.
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