Hi all!
I apologize ahead of time if this thread has been posted already...I have been searching the posts and I did not find what I am looking for. Here is my question...
Can buttercream stencil work be applied to fondant without a lot of trouble?
I am making my own bday cake next week. I want it to be a trial and error cake...topsy turvy, Michelle Foster's fondant and stencils ( a music staff) I'm artistically challenged (for the time being LOL) so I need a little help...I worked with stencils last week, and I LIKED them!! Makes life easier and I can be more creative...I'm just wondering about how it will turn out. Any tips/advice from all of my CC buddies would be GREATLY appreciative!!
TIA!! 
kinda figured that...but how do I make a SMALL batch of royal?!!...every time I've made it, it was SOO much and since I don't use royal too much, then it usually goes to waste 
...so if someone could help me to CUT down the recipe for royal, then I'll probably use that!! (I could make roses out of it too...FINALLY!!LOL) 
BTW, can royal be freezed? I just found out that BC can be...DUH?! 
Thanks for the info... 
I have always kind of done it "by sight". So if you wanted 1/4 of a recipe of Wilton RI, using their powdered meringue mix, 1/4 of the PS would be 1 cup. 1/4 tbs of meringue powder mix. If you can't measure that small, dump out 3 tbsp and split the pile into 4 even piles. There ya go....add water to your preference. Hope that made sense and that I am correct.
Not the most scientific way to do it, but it works for me. I use RI so rarely, I'm sure the cookie gals will be more help.
ok! Thanks Jamie for the info...I just might try that!!
Any comments on MMF versus Michelle Foster's fondant...(i've tried MMF...I like it, but NOBODY else does...)
Also, how does a topsy turvy handle buttercream? Meaning, is it hard to assemble when it's buttercream...any thoughts are appreciated!!
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