Hi, just had a quick question. Is there any reason I can't ice with swiss meringue buttercream and do swiss dots and writing with royal? I need to do it tomorrow for Saturday so it'd go in the fridge. If I have to I can wait to do the dots and writing on Friday but would rather not. Would the royal hold up ok? Thanks!

Any reason why you don't want to do the piping in the SMBC?

The dots I'm fine doing SMBC but there is a very long message they want on a fairly small cake-9" so I'd like to use royal since I've had more experience writing with it and figured I could write finer/smaller using royal.

You might want to put the message on a fondant plaque. The butter in the SMBC can break down the royal once it's all back to room temp...

Thanks for the idea! I had mentioned putting in on the board but they really wanted it on top. I'll see what they think about the plaque. Meantime I'll practice piping with SMBC. I have a few PME tips so hopefully that'll help!