I prefer royal icing because once it dries it does not change, ever. I’ve gone as far as making them on toothpicks so they stay exactly where I want them.
If I had to use buttercream I’d make sure that they were made a day or 2 before and placed them in the fridge. Once they are firm, transfer them to the cake that needs to stay cold for as long as possible.
Lyn,
Roselyn, California, http://grabyourfreegift.com/roselynd
