I have been asked to do a cake similar to the one below with the black stenciling and i have a few questions.
-What is the pros & cons of using buttercream or royal icing to do the stenciling?
-I always chill my cake before i stack them. If i chill them then do the stenciling when the cake comes to room temp will the stenciling bleed?
-I have to drive a hour to deliver this cake... any other advise?
Will the cake be covered in fondant or buttercream?
It will be all buttercream
I Just happened to come across this cake in beachcakes gallery. It seems like it might be what you're trying to do. Maybe you could pm her and ask how she did it. Here's the link to the photo http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1350439
I did one that bled. I used buttercream. It was early on and a lessoned learned. I will say that my cake was still cold and that is probably what I did wrong. I hope this helps out. I don't really have the answer for your question. Just thought maybe this might help.
i've only used stencils on fondant, but for either fondant or buttercream, I believe royal icing is recommended.