I have a wedding cake coming up with white buttercream and black royal icing damask print that I have to do. When I did my practice cake I noticed that the royal icing started to run down the cake once the cake was removed from the refrigerator. How do I keep this from happening on a warm day? The icing was a nice consistency and did dry but once placed into the fridge it melted when I took it out.

I really don't recommend putting a BC cake w/ black royal on it into the fridge.

Even fully covered and allowed to come to room temp, I think the probablility of the royal running, or at least developing a pinkish shadow around it, it very high.

I suggest using shelf stable BC and fillings so that the refrigerator isn't necessary.

JMHO
Rae

Moisture causes RI to break down.

Would black buttercream on white buttercream be OK in the fridge?  One other poster on another thread said yes, it's fine.

I have a black damask on white BC cake this weekend.  I was going to stencil, but I am thinking I'm going to hand pipe, using the stencil and a toothpick as my guide.  I rarely get the opportunity to do piping and it's always made me very nervous.  I think practice is in order.  My cake from last weekend was white on white piped swirls and it came out pretty good, but still needing practice!