I'm preparing to do my first stencil work, and I have a couple of questions:
1.) do I need to use a crusted buttercream in order to make this work? It's for a wedding cake (not something I do often), and I can't remember the last time I used a crusted buttercream. I usually use Swiss or Italian buttercream.
2.) I may end up having to make this stencil myself. Any suggestions? I haven't done it before. I'd be fine with purchasing one, but it all comes down to what the client wants.
3.) if crusted buttercream is a must, good recipe suggestions would be great.
4.) Does royal icing work on buttercream?
(Other suggestions and/or hints are appreciated!)
Thanks in advance!
If you get the cake very cold so that the buttercream is hard you can stencil on smb.
I have stenciled royal icing onto crusting buttercream before. You could try a recipe like Toba Garrett's (http://www.cakecupboard.com/?tag=toba-garrett). Make sure the cake is well chilled. At that point, I just pretend the cake is fondant covered (i.e. apply my stencil with pins and spread a thin layer of RI onto stencil). It just takes practice and patience. I have not made my own stencils (sounds like a nightmare LOL) but let us know if you try it!
Thank you both! I appreciate your insight. Honey6983, making my own stencil sounds like a nightmare to me too, so I'm hoping to find one ready-made that my clients like. I have some time before this wedding, but if I end up making one, I'll let you know how it works out!