Painting Swirls On Buttercream Cake - Use Buttercream Or Ri
Decorating By 2winboyz Updated 21 Mar 2010 , 3:36pm by 2txmedics
Here's a photo of me painting silver onto BC piped hearts: http://cateritsimple.com/id11.html
I just let the swirls crust (took about 10 minutes) then painted them with the luster dust mixed with vodka.
I dont use RI for anything cake. Nothing.
I have done cake decor in RI. A matter of fact I just did a baby shower cake and the string work and the dots are in RI, no melting at all. I have heard about the grease breaking it down too but have not had any problems myself.
Indy, so in that picture, its BC that your are putting onto BC, let it dry and then paint it?
I love all your tips and new ideas, you are my "Cake Goddess"...lol
I have a son on his 3rd tour in Iraq, and a daug. also new in the Army...he loved my spiderman, batman, superman cakes, if he only knew the problems I had!!! lol
So please, I need to do a cake for this saturday, I would like to so something nice...scrolls, damask...BUT I ONLY WORK IN BC, fondant and I fight...so Help!!!! Im still new.
Hi, I'm NOT IndyDebi by any stretch of the imagination 
. But, in case she doesn't answer, I wanted to say that I have piped buttercream onto buttercream, let it dry, then painted it with luster dust mixed with vodka. I did the "50" on the anniversary cake in my photos this way. HTH!
Here's a link indydebi's b/c recipe:
(You can save to your CC recipe file.)
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
HTH
Indy, OMG 
I used your recipe for these cakes I had to do and I love your icing!!!! Boy does it crust big time!!!!! It crusted so good that I was able to Stencil on my cakes!!!! I used the same bc, I just thinned it alittle to stencil.
Now it did crust firm and hard, is it suppose to? or am I doing something wrong? lol...Have to ask!!!
I still have to work on the smoothing, tried the Mel. method and I still couldnt...I know practice, practice...lol
But thank you very much!!!! do you have a trick for making more BC? faster?? lol
The mardi gras cake in my album is all piped buttercream and all the gold was painted after the BC crusted. I'm with IndyDebi..don't like the taste of RI so I don't use it on my cakes for anything.
Yes Indy!!!! I was afraid at first I must confess!!!!! 
Like more of a panic, cause I touched the cake after I decorated and it was ROCK HARD!!! 
Then I bumped it in error and nothing not a dent, and I thought OMG!!!
If his BC is rock hard, then that means that the cake is going to be hard...so the next day, OMG! I got so many calls, about how moist the cake was, tasted so good!...I was like are you sure type of deal. lol, The lady says, hey mom, this is the cake lady...the other woman comes up and says your cake was fantastic, it tasted so good, and very fresh.
SO YES, GOOD CRUST ON THE OUTSIDE AND VERY MOIST AND SMOOTH INSIDE! Wow!!! and it only took me like almost 3yrs to try your recipe, your the fourth one.
but now I have to try roses...
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