I need help with doing a royal icing transfer because I obviously did something wrong!!! I read that it was just like doing a FBCT so I did it just like that except without putting it in the freezer. This transfer was supposed to stand up so I didnt go back after I was dont and cover my outline but I did spread more icing on the back of it so that it was thick and all together. I let it dry for 24 hours and when I went to pull it off my ziploc bag it was wet on the bag. The back was rock hard so I thought it was ready but when I pulled it off the front was not. Did I not leave it sit long enough? Did I make it to thick when I added all the extra icing? Please Help!!!
I would have let it set for several days. Colorflow dries harder than Royal Icing and in my Wilton class we were instructed to let it set-up for five days to a week, just to be safe. Your transfer may have been too thick and not ready to be pulled up.
you probably just needed to let it dry longer.