post #1 of 5
I have seen many cakes with buttercream or royal icing transfers and just wondering how to do it? Thanks!
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post #2 of 5
post #3 of 5
I have watchedd this tutorial and I have a question. It may be a dumb one but, here goes! When you are filling in the design do you pipe it with a star tip or just fill in with a round tip? I used the round before and had trouble getting a smooth finish on the front.
post #4 of 5
I've always used a round tip. Smaller for the tight areas, larger for the bigger. I thin my icing a bit so it more or less "flows" into the area I need filled. HTH.
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