I'm making a cake similar to the one in the picture below and I am icing it in buttercream. I'm doing the accents in fondant and I am not really sure how to attach them securely. I thought about using royal icing to attach them but I figured the grease in the buttercream would break it down and it wouldnt dry. Any suggestions? Thanks in advance
i agree - either water (which is what i mostly use when going fondant to fondant) or a touch of buttercream, which might be better since you are going fondant to buttercream
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