using buttercream icing (viva method) and for the deocrations on the cake. When they dry the deocrations seem to break very easily, i.e and outline of a logo, written letters etc. How can i prevent breakage? Is my icing too thick? any responses would be appeciated.

Using a viva paper towel....only do that after the icing has started to crust. Press very lightly...if you pull icing off, you haven't waited long enough.

As for the breaking....bc usually crusts over pretty well; and I've known borders to break/split when slicing, but only b/c they've been out & crusted over well.

HTH!

If you use too much meraingue powder, the buttercream can get too dry, so watch the amount of powder used.

It seems that the examples of breakage you talk about are outlining and lettering. If this is the case, try adding some piping gel to your thin consistency icing and then outline/write. You could also use some light corn syrup instead of the piping gel. Both give some elasticity to the icing, making it outline/write better. Hope that helps.