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Dummy Cake - Royal Icing or Buttercream piping

post #1 of 4
Thread Starter 
I have a plain white 4 tier dummy cake with plain white fondant that, quite frankly, I'm tired of looking at. I want add traditional piping (scrolls, flowers, garland, etc.) to the dummy. I love that royal icing dries hard, and I love that buttercream is more readily available and easier on my hands most of the time. What do y'all use? Do you think if I use the buttercream it'll melt off?
post #2 of 4
Unless you live in a warm or humid climate, the buttercream should not melt off the cake. I, personally, would use royal icing. It's not that difficult to make, there is a recipe on Wilton's website that I have used with great success.

~Chelle
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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post #3 of 4
I've iced and decorated dummy cakes with buttercream with no problem, so I can't see it being a problem to decorate a fondant one with it. The buttercream will crust offer and harder up over time anyway.
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My Weight Loss Support Group is The Chunky Monkeys!
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post #4 of 4
Thread Starter 
Thanks y'all! Like I said, I've always used royal icing, but I think for this one I wanna play with the buttercream. The dummies are always in the shop anyway, so barring an a/c issue this summer (I hope I didn't just jinx myself)..... eek!
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