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???
so you've made this in exactly the same way as a fbct? Have you ever noticed when you turn over a royal icing flower the underside is not shiny, kind of chalky looking, I think your royal transfer will be the same way. what i probably would have done is the colour flow technique using your royal. im interested tohear what your plan is and how it turns out.