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What is the secret in appling delicate royal icing pieces on butter cream to keep them from absorbing moisture?

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What is the secret in appling delicate royal icing pieces on butter cream to keep them from absorbing moisture?

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I’m afraid I don’t ever do this type of decorating so I’m not sure what the answer is. The only thing I could suggest is that you use unbreakable gel rather than royal icing.

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