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Welcome to the Cake Decorators Q&A

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asked October 21st 2012

royal icing or buttercream

im making the teddy bear cake so which one should i use
should i use royal icing or buttercream, as buttercream would need to go into to fridge and royal icing would be too hard. if i use buttercream will the fondant (im using marshmallow) stay ok in the fridge

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im making the teddy bear cake so which one should i use
should i use royal icing or buttercream, as buttercream would need to go into to fridge and royal icing would be too hard. if i use buttercream will the fondant (im using marshmallow) stay ok in the fridge

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Hi Seemapankania

Royal icing can’t be used as a filling, it is used mainly for covering cakes and making fancy piping, borders, flowers and piped ornaments. You can fill the cake with butter cream and then put your marshmallow fondant over the top, however, once the fondant is on you will need to keep your iced cake in a box at room temperature. I have no experience of marshmallow fondant, normal fondant absorbs moisture in the fridge and can go soggy. In extreme cases it will melt. Butter creamed cakes without fondant can be placed in the fridge (in a box) until you are ready to ice the cake. There is the option of using ganache as your crumb coat to lay your fondant on.

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yes, i was planning to crumb cost it with ganche, then the fondant, then the royal icing or buttercream. i might have to just use buttercream as the royal icing will dry too hard. would an itailen buttercream hold its shape to decorate a teddy bear cake?

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Butter cream will be fine at room temperature, it does not need refrigerating and will crust and keep it’s shape. Italian butter cream may not hold its shape on such a big area,