here is what i'm doing.. I decided I dont want to make Frozen Buttercream Transfers.. there tooooo messy and I waste ALOT of buttercream.. SOO
I am trying to the same exact method using Royal Icing..
Here is my question.. When making FBT and your done filling in all your colors, you know how we have to ice the entire back with white icing. so that the colors dont run into the buttercream on the cake...
Do i have to do the same with royal icing you think?? I've made two BIG royal icing images, just finished them and now they are drying.. I'm just debating on do i need to waste all the royal icing covering the backs???
I have made a few RI images, they are teh Skull cake, cowboy cake and Wagals cake in my photos, and i didn't put a white RI backing on any of them. None of the colors bled through to the BC.
I used the Wilton's color flow for all three, but all that does is make the RI harden faster. HTH