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Royal icing OR buttercream for scroll work & lace work??

post #1 of 12
Thread Starter 
I have not done a lot of lace work but want to practice. What do all of you experts use? Any hints would be appericiated. icon_biggrin.gif
Mare
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Mare
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post #2 of 12
RI!!! You will have better luck especially if you are wanting to put it on the sides of the cake!
Hope, Love, Laugh! Live for today! You never know what tomorrow might bring!
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Hope, Love, Laugh! Live for today! You never know what tomorrow might bring!
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post #3 of 12
I use BC for absolutely everything. Icing, borders, roses, drop flowers, scroll, lacework ..... everything.
post #4 of 12
I like using RI with a little bit of corn syrup added.
post #5 of 12
RI if doing on fondant.
BC if doing on BC.

icon_biggrin.gif
post #6 of 12
for me, whatever i have handy. if i used bc on the cake, and have enough left, i will use bc.
if theres no bc lying around, i will use ri, i have powder you just add water to, super easy.
xx
post #7 of 12
Thread Starter 
Quote:
Originally Posted by glendaleAZ

I like using RI with a little bit of corn syrup added.

What does the corn syrup do? How much do u put in?
Mare
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post #8 of 12
It helps give the RI more elasticity when piping, especially for string work. I just put in around 1/8 teaspoon to around ┬╝ cup of RI. Im sorry I dont measure I just pour and stir, and then pour in some more is it look like it needs it.

I will also use corn syrup in BC when making grass. When I first started making cakes that had grass I just used BC and the grass would kinda break and leave pieces everywhere, but now I add a little corn syrup and it stays soft.
post #9 of 12
Thread Starter 
Thanks so much for your replys and help! I think I just may practice with both. LOL thumbs_up.gif
Mare
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Mare
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post #10 of 12
I use canned icing for piping- because it flows so easily! I find i do a better job that way, but it might just be me icon_wink.gif I have weak piping hands lol so maybe that is why. All i know is my hands don't shake so it makes everything neater. Here's a link to a cake i did with the canned icing (just for piping- and it was my first try) - hope that helps! looks like you have some great advice here, just have to figure out what works best for you.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1428197
post #11 of 12

glendaleAZ...  revelation! I just saw this post and the little grass bits breaking off drives me nuts! I will try corn syrup next time I pipe with my grass tip. Thanks so much!

post #12 of 12

If you use ri on buttercream, just remember it will darken the ri and change its color slightly.

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