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Scroll work...buttercream or royal icing?

post #1 of 4
2/15/12 at 8:54am
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
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post #2 of 4
2/15/12 at 10:43am
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.
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post #3 of 4
2/15/12 at 7:36pm
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!!
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post #4 of 4
2/16/12 at 6:39am
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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