I am doing a cake with scrolls on the side, it will be covered in fondant. Should I use buttercream or royal icing.... I thought the royal icing might crack and drop off??? What does anyone recommend?????

I used royal icing for the one I did. The pic is in my gallery, the big red one. It would only fall off if someone bumped into it, I would think. I have heard that most people use royal icing on fondant, and buttercream on buttercream.

I have used thinned buttercream or buttercream with a bit of piping gel...

I think it's whatever you like to play with.

I went to the 2009 Tennessee Cake Festival and Michelle Bommarito was there. She told us in her demonstrations that she uses RI on fondant and buttercream on buttercream. Hope this helps. She is big on scrolls and such. Anyway, that's what I do now. =o)

I would think either would work. Buttercream would not break like RI.

my concern is that the client is insisting on picking the cake up...... I don't want royal icing to break off in the car on the way to the Cottage....(massive summer house)...

I'm not sure what your scrolls look like, but I do mine with buttercreme icing and I add a little piping gel to the icing to give it elasticity/stretch and they won't break too easily.

I would inform the customer that breakage is par for the course in wedding cakes , I have never really had damage with royal on fondant but I have had butterream slid and crack in transport. You could always make some extra scrolls and package with some piping gel to send with her but seriously I think it will be fine

I wouldn't think that the RI would break either. On the other hand, the buttercream might get squished since a cake civilian is picking up the cake, doing the delivery, and getting the cake setup. I'd go with RI.