If I put royal icing flowers around the bottom of a buttercream cake..can I put the cake in the fridge? The royal icing won't get all funky on me will it?

Thanks!

it shouldn't. i've heard of people making royal flowers and storing them in the freezer for future use so i would think that if they're ok in the freezer they'd be ok in the fridge.

Just make sure they're dry - any fat will make royal icing break (i.e., turn to goo) in a heartbeat

I would be very wary of doing this. I placed a royal icing decoration with just the tip touching the buttercream and it collapsed in no time. Make sure that the roses don't touch any buttercream because the smallest amount of fat will break it down. Perhaps you can place the roses around the cake an hour or so before the event?

I would be very wary of doing this. I placed a royal icing decoration with just the tip touching the buttercream and it collapsed in no time. Make sure that the roses don't touch any buttercream because the smallest amount of fat will break it down. Perhaps you can place the roses around the cake an hour or so before the event?

While the buttercream may soften the flowers it really shouldn't make them melt.

I would be careful putting them in the fridge. Moisture is an enemy to Royal icing, so if you have a really humid fridge or condensation forms on the flowers when they come out, it could cause problems with them.

so what about putting RI snowflakes on a buttercream cake? i've seen it on here a million times...will they "melt"?! i hope not, this was the plan for a december wedding cake i have...

if so, what's the lead time on putting RI decor on a buttercream cake? 1 hour...5 hours...?

what about that wilton snowflake cake with the snowflakes in the buttercream standing on the top edges of the rounds? you know the one with the "popsicle" snowflakes sticking out the top...

eeek

It is so stressed in the making it process that you should not get grease in it, which is true, that that carries over to everything else.

After the icing is made, it shouldn't 'melt' when it comes in contact with grease or buttercream. Why would we do these kinds of decorations if it couldn't ever touch buttercream? I've picked royal on top of crisco and had it dry just fine.

While the moisture in your buttercream can and probably will soften (over time) the royal icing, it shouldn't 'melt'.

Hopefully I didn't create any stress. Of course you can put the RI decos on BC - I don't think I said what I meant very well. We've had problems doing this when the BC is not dry - my previous statement in this post wasn't clear and I apologize if it caused any concern.

And I should clarify that I use swiss meringue buttercream so there's no crusting involved...just lots and lots of butter

does this sum it up?

if the BC is crusted well - then the RI is good to go