When you do scroll work on your cakes (fondant and buttercream) do you use royal icing or buttercream? What works best? thanks!
It really depends on what your customers want for the cake! It would be weird if there was RI scroll work on a butter cream cake.
So... Butter cream cake with buttercream scroll work and Fondant/Royal icing cake with royal icing scroll work works best for me!
That makes sense! When you say fondant/royal icing with royal icing scroll work do you just mean fondant with royal icing scroll work? The "fondant/royal icing" makes it sound like you actually up royal icing on the actual cake and then add the scroll work. thank you so much for your reply!
You are welcome!
I meant a fondant or royal icing cake with royal icing scroll work 
I've done fondant with buttercream recently and that worked fine.
Ditto.
I've done fondant with buttercream recently and that worked fine.
Ditto.
It seems I've heard that the one combination you CANNOT do is royal icing on buttercream, because the fats in the buttercream will break down the royal.
I've never tried this myself, so if anyone else wants to chime in...
I agree with everything said here. The only thing I would add is that with the wedding cake I did and was the first cake I had to take somewhere with me is that I was glad I did the scroll work in RI. Otherwise I think I might have smudged something in transport. I'll never know and don't intend to experiment. That is the only cake that has ever left my house. And I didn't think about that part until way after it was done.
It seems I've heard that the one combination you CANNOT do is royal icing on buttercream, because the fats in the buttercream will break down the royal.
I've never tried this myself, so if anyone else wants to chime in...
i've done royal on buttercream and it was fine! i had to paint all of the scroll work gold, so i had to use royal. with the royal getting hard, i was able to paint it easier and the gold was brighter than it was on BC piping.
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