Hi, So I just posted my cake and wanted to share with you how I ended up applying the stencil to swiss meringue buttercream. Rather than dusting the luster dust directly on to the cake – it was getting everywhere, I mixed it with clear piping gel just until it was spreadable. Then I slathered a lot of crisco onto the stencil and placed it on my cake (that was in the freezer for 10 minutes to really harden up), quickly slathered on the piping gel/gold dust mixture and scraped it off, and peeled away the stencil. I did this all within a minute, but the buttercream would still come off a little in bits, so I just scraped off the stencil and redid it until I got it as good as I can get it. I would freeze the cake in between each application because the only way for the buttercream not to tear right off was to keep it as cold as possible. My biggest fear was that as the cake sat at room temperature at the venue then the piping gel would slide right off the swiss meringue – but to my luck, it stayed perfectly on. So I think I discovered a new method? Here is the cake:
http://cakesdecor.com/cakes/63460
Thanks again!
Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com
