Royal Icing Or Buttercream For Scroll Work & Lace Work??
Decorating By mareg Updated 26 Apr 2013 , 3:26am by Norasmom
I like using RI with a little bit of corn syrup added.
for me, whatever i have handy. if i used bc on the cake, and have enough left, i will use bc.
if theres no bc lying around, i will use ri, i have powder you just add water to, super easy.
xx
It helps give the RI more elasticity when piping, especially for string work. I just put in around 1/8 teaspoon to around ¼ cup of RI. Im sorry I dont measure I just pour and stir, and then pour in some more is it look like it needs it.
I will also use corn syrup in BC when making grass. When I first started making cakes that had grass I just used BC and the grass would kinda break and leave pieces everywhere, but now I add a little corn syrup and it stays soft.
I use canned icing for piping- because it flows so easily! I find i do a better job that way, but it might just be me 
I have weak piping hands lol so maybe that is why. All i know is my hands don't shake so it makes everything neater. Here's a link to a cake i did with the canned icing (just for piping- and it was my first try) - hope that helps! looks like you have some great advice here, just have to figure out what works best for you.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1428197
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