post #1 of 3
I'm planning to make a 4 tiered cake with buttercream frosting; two tiers will have French dots and the other two will have scrolls. Which would you use: royal or buttercream for the scrolls and dots? Thanks for your help.
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post #2 of 3
I use BC for both scrolls and dots, but I mix in a good amount of light corn syrup to the BC before I pipe. Makes it go on more smoothly and lessens the liklihood of breaks in the BC. Good luck!
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