thank you soo much

thanks for sharing..

can i use royal icing transfer on chocolate mousse? you think it will bleed? sorry if its been asked before... i need your opinion badly on this... got a cake order due this coming wednesday

oh, that is bad... client will pick up the cake day before the party... i guess i'm going to use choco transfer... our local store have colored choco that will work best i guess... thanks cakehelp

Hi guys, this is a great thread. I made a tombstone out of RI for an Over The Hill cake and I simply used wax paper. I'm wondering why you would specify plastic wrap for RITs instead of wax paper? Is there something about the plastic wrap that makes it better? In fact, I also did RI bicycles for my son's birthday and they just popped right off the wax paper. Can anyone tell me what's better about plastic wrap? Thanks guys!!

Thanks again, Cakehelp! I'm having so much fun doing these transfers. I used the technique for the plane cake in my photos. I'm waiting for a new transfer to dry now. It's a lot bigger and it's a design of the face of a friend. It's turning out even better than I hoped.

I thought I would post some things I have learned for everyone:

1. Do NOT place your transfer on buttercream (unless you know the cake will be consumed within the next couple of hours). The transfer looked perfect the first day on my buttercream cake, but the next morning it was melting, colors were bleeding, etc. It was fine because the cake was for my own family, but a good thing to know for the future.

2. I've been reading Toba Garrett's Professional Cake Decorating book, and she gives a great hint in the section discussing royal icing.

"When mixing food colors into royal icing, use a brand-new rubber spatula that hasn't touched any grease products. Any deposit of fat or oil on a rubber or offset metal spatula will break down the royal icing. Do not pipe royal icing on a buttercream-iced cake!"

Thanks so much for the tutorial!! I never knew how to make this and now I feel I could do it, it looks pretty simple and eaasy to me. I will sure try this!

New Member!!!

Thanks so much for this tutorial! I am going to be making my daughters 2nd b-day cake this weekend! I am so glad I found this now, so I can create the RIT this evening and have it be dried enough by Monday!

One question though...will a plain box mix cake be strong enough to support the RIT (I plan on sticking in the cake like you showed with Hello Kitty). My RIT will be Dorothy the Dinosaur and will probably be about the same size you showed. Should I docotr the cake mix to make it a bit sturdier?

I'll post pics as I go along!

love this pictorial.

I'm glad people are enjoying the tutorial! It's always fun to learn something new I think.

I guess it depends on the size (weight) of the transfer. I usually put a drinking straw in the cake, fill it with RI and place the stick that the transfer is on into the RI-filled straw. It feels "safer", so I don't have to worry about the transfers leaning their way out of the cake, although I don't really think they will especially now that I use ganache under my fondant.
If you have a fondant covered cake, put the transfer stick in (even without a straw) and secure it with a little RI I think you will be ok. A small transfer doesn't weigh much. But I still recommend the straw, especially to make you feel less nervous

I have another question. I made two RIT of the face of a friend. I used the same icing to outline and fill each one. They both looked great at the beginning, but over the next two days, the black outline started to bleed color into the skin and white eye color. Oddly (and luckily) the bleeding wasn't nearly as bad on the second one I made and I was still able to use it. I was wondering if you could give me some advice about why it bled. It was my first time using black gel food coloring. Also, I waited about 30 minutes after piping the outline to fill it. Any thoughts would be greatly appreciated.


P.S. Just another observation. This transfer is all broken up because it had practically bonded to the glass cutting board beneath it. I think the reason may have been that I let it dry without the paper underneath it. I decided to do two transfers at the last minute, so I couldn't make a copy of the drawing. So, after I outlined the first one, I carefully slid the paper out and used it for the second one (leaving the paper under that one). Anyway, the second transfer that stayed on the paper lifted and transferred just fine.

These are all amazing! I cant wait to try this.

This is amazing thank you.

Thanks so much.

Thanks again, Cakehelp. Your explanation makes a lot of sense. I remember that the icing for the skin and eye color was definitely runnier than the hair color (which didn't have any bleeding problems). I'll definitely keep making these. They're a lot of fun! I'll just have to find that perfect medium between not too thick and not too runny.

thank you for this tutorial! I copied it too!

I wanted to say "thanks" again to Cakehelp for teaching us how to make these. I'm having so much fun with them! I just finished this one for my son's birthday cake.

letsgetcaking Holy Toledo, your Spiderman is AWESOME!!!!! Seriously, he is perfect

Thank you, Andpotts! You just made my day!

oh wow, thank you! I have a homemade secret santa coming up soon and now I know what I'm going to make!

hi i had a picture removed by owner after i had it in my saved photo's

Thanks so much for this tutorial. I want to try it with small designs for cookies...

glad someone posted on this as I hadn't seen it before. Terrific tips here and wow..that Spiderman rocks!

Hello everyone!!

Thanks OP for this awesome tutorial. I am going to give it a try for this weekend. Making a snoopy cake and have decided to just do a square cake with snoopy RIT. I have some questions.....the icing I use is SMBC, will it cause problems with my RIT or should I lay a strip of fondant onto the back of the RIT and then lay it flat on my cake??

Thanks