I watched someone do a video on GSA's site where they used buttercream to stencil on a buttercream cake. Do you guys think that is best or would you recommend royal icing? I'm very nervous about doing this, especially how I'm going to hold the stencil in place.
Is a brush or spatula better? Thanks!
You should really PM __Jamie__, if she doesn't find your post. She made a gorgeous stencil cake. Her's was piping gel on fondant, but she can tell you how it was done.
You should definitely practice first. And she said that you should have someone else hold the stencil, so that your hands are free.
I've stenciled BC on BC several times. After my BC crusts, I position the stencil and place a large dab of BC on the center of the front of the design. This helps hold it in place. Working from the center toward the outer edges I apply a thick layer of BC. When I have the entire design filled in, I remove the excess icing using my spatula.
I stenciled the names on all of these cakes. I made the stencils using regular paper because its much more pliable than a regular stencil and also forms around curves easily.
http://cakecreationsbyjulia.com/images/cakes/Peace.JPG
http://cakecreationsbyjulia.com/images/cakes/Deer.JPG
http://cakecreationsbyjulia.com/images/cakes/RameyEnt.JPG
Just wanted to say I was reading in another thread about regular paper not being food safe. That had never occured to me... (I know... duh, right? 
)
So, anyway, I wanted to add that I will be looking into purchasing sheets of butcher paper to use for making my stencils from now on.
Quote by @%username% on %date%
%body%