What would be the best icing to use piping black scroll work on a fondant wedding cake...
I'm thinking royal icing but I'm also worried of breakage? Any suggestions?
if you go with royal sieve it first -- either through a never been worn brand new nylon stocking or a regular fine mesh sieve - that should help a lot with air bubbles in there -- which of course cause the breakage --
i would use buttercream made with black cocoa to darken it --
i just had a thought -- wonder what it would be like to use the black cocoa in piping gel -- if you wanted it shiny that might work -- I haven't tried it but it sounds interesting
sometimes peeps will extrude the fondant and twirl it all around for scrollies-- that would be my dead last way to go but it's an option
Thank you both very much for your help
k8memphis if you were using butter cream would you use all cisco....I ask because I love on hot dry climate area?
maybe -- it's rare that i use anything but butter in icing -- but for exactly this i would be tempted to use the high ratio shortening -- but if i already had icing made for the filling and undercoat -- i'd probably use that just out of laziness --
and i'd suggest you make up some icing a week in advance and set up a practice spot in your kitchen -- where you can go and pick up your ready icing bag and just practice and scrape it off and leave it for the next session -- practice 10 minutes at a crack for a few days -- pipe on a board or tray or the counter top and on the side of a cake pan --
best to you