I'm doing a wedding cake for saturday and am going to do scroll work, I've noticed when browsing the galleries that most decorators use royal icing for the the scroll, is there a reason? I practiced last night with buttercream/mixed with a little cornsyrup and it worked fine, so just wondering which I should use? really if there was a benefit to the royal icing that I'm not aware of? thank you so much!
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I'm only guessing, but it seems to me that RI would have a firmer consistency than BC but yet flow easier (especially for scrolls that have puffy ends). I've never used it for scrolls, but will in the future. I'm betting my handwriting on cakes would look a lot better in RI, too.
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