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Scroll work...buttercream or royal icing?

post #1 of 4
Thread Starter 
I am new to the cake world and I am practicing like crazy. I made my daughter this cake (attached) for valentines day.

I wanted to know from you pros which is better to use...buttercream or royal icing when you are doing scroll work? I have a wedding cake coming up that I would love to do a great job on but I just need some pointers..as you can see.

Do you have any tips you can add or any links I should view?

Thank you in advance for your help!!
LL
post #2 of 4
I personally prefer to scroll with royal icing, but I know a lot of people use buttercream the most. I"d suggest trying out both and seeing which you prefer. And try different consistencies on both, because it can make all the difference.
post #3 of 4
i agree, Royal icing is smoother and flows better. Its best if you can pipe s shapes first then come back and add to them. such as adding c shapes or 6 and 9 shapes along the s shape. if that makes any sense!!
post #4 of 4
Thread Starter 
Great! Thank you both! I like working with royal icing better, as you can see in the picture my hand is not the most steady with buttercream; royal seems to be more forgiving.
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