How do you prepare square dummy cakes? I have done it before, covering the dummy cake first with royal icing and then "buttercream" using all crisco shortening and powdered sugar. I am able to get the icing smooth enough that people often ask if it is fondant. It is a lot simpler and cheaper than using fondant especially when no one is going to eat it! I was just wondering if anyone had some hot tips so I could avoid making royal icing, if there is an easier way! Any and all tips are greatly apppreciated! Have a great holiday weekend!!
~ihavasweet2th~
I cover my dummies with shortening before adding icing or fondant. It makes it easier to clean them off when I'm ready to change designs.
Rylan posted in a thread not long ago that he also uses shortening. I use to use piping gel but it's harder to clean my dummy for my next design.
I'm doing that with my next bc dummy. No shortening to clean off makes it even better. 
so If I am reading right IndyDebi, you just use modified butter cream right on the cake dummy with no other preparation? That would be great! I always thought I needed to pre-ice it with royal icing and let it set and then ice with the "buttercream" so that the "buttercream" would adhere.
Thank you all for your responses, I greatly appreciate it!!
Thank you so much for the quick reply Debi!! I am going to do a test run and see out that works out for me!!! I would love to eliminate the RI as I have never liked working with it!!!
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