Royal Icing Transfer (Rit) Pictorial!

Decorating By cakehelp Updated 18 Jan 2015 , 11:53pm by PattyCakes4All

cakehelp Posted 23 Mar 2010 , 7:21am
post #121 of 174

letsgetcaking, I just looooove your spiderman! So fantastic! The web pattern on him is so even and precise, I know that is hard to do icon_biggrin.gif

Normita, it probably depends on a number of factors. Usually when I do images that are going to be placed flat on the cake I don't fill the back. When the back is not filled the image is very fragile and thin and also the colors bleed more quickly if the back get wet or greasy. Since the SMBC can be considered greasy you could get problems with bleeding colors and melting RI.
If I were you I would do the RIT not filling in the back and then place it on a strip of fondant as you suggested just to be safe. If you don't want the fondant on there you could instead flip the RIT and flood the back with normal consistency RI. That will also protect the back so you don't as easily get the bleeding and melting.

kensoven Posted 23 Mar 2010 , 3:39pm
post #122 of 174

Thanks for sharing your knowledge! icon_cool.gif

Normita Posted 24 Mar 2010 , 1:56am
post #123 of 174
Quote:
Originally Posted by cakehelp

letsgetcaking, I just looooove your spiderman! So fantastic! The web pattern on him is so even and precise, I know that is hard to do icon_biggrin.gif

Normita, it probably depends on a number of factors. Usually when I do images that are going to be placed flat on the cake I don't fill the back. When the back is not filled the image is very fragile and thin and also the colors bleed more quickly if the back get wet or greasy. Since the SMBC can be considered greasy you could get problems with bleeding colors and melting RI.
If I were you I would do the RIT not filling in the back and then place it on a strip of fondant as you suggested just to be safe. If you don't want the fondant on there you could instead flip the RIT and flood the back with normal consistency RI. That will also protect the back so you don't as easily get the bleeding and melting.




Thanks Cakehelp. I am definitely going to add a strip of fondant to the back.

charliejo Posted 1 Apr 2010 , 6:45pm
post #124 of 174

and help, thanks

Dizzymaiden Posted 1 Apr 2010 , 7:54pm
post #125 of 174

will this work on fondant for cookies??

letsgetcaking Posted 13 Apr 2010 , 5:24pm
post #126 of 174

Dizzymaiden, Sure! I don't see why you couldn't use these on cookies. Just make them small enough to fit the size you are making.

I thought I'd share another transfer I made with you guys. It was for my little sister who loves dragons. Unfortunately, I broke the transfer before she saw it. icon_cry.gif Apparently, the icing will not dry completely unless left out in the open air. I left this one inside a cake caddy (thinking it would be good protection from anything messing it up). Lesson learned, though, and I'll try again later.
LL

Mme_K Posted 13 Apr 2010 , 6:03pm
post #127 of 174

Letsgetcaking, that is absolutely gorgeous! Talk about detail work. You are one talented person. Sorry your little sister didn't get to see it before it broke, but thanks for sharing with us! thumbs_up.gif

SecretAgentCakeBaker Posted 13 Apr 2010 , 6:11pm
post #128 of 174
Quote:
Originally Posted by letsgetcaking

Apparently, the icing will not dry completely unless left out in the open air. I left this one inside a cake caddy (thinking it would be good protection from anything messing it up). Lesson learned, though, and I'll try again later.




Sorry to hear your transfer broke after all of your hard work.

For the future, you could get some clean, empty pizza boxes and store the transfer in on while it is drying. They have little vent holes that will let the air in, as well as being made from cardboard, which will breath a bit. They also take up little room and stack nicely. Great to also use for decorating cookies. You can get them in a restaurant supply store, or try to buy a few from a local pizza shop.

letsgetcaking Posted 13 Apr 2010 , 8:01pm
post #129 of 174

Thank you, Mme_K!

That's great advice, Barbaranne. I'll definitely look into finding new pizza boxes. I always felt a little uncomfortable leaving cookies out to dry overnight without some kind of covering. Thanks for the idea!

SecretAgentCakeBaker Posted 13 Apr 2010 , 8:50pm
post #130 of 174

Oh, I cannot take the credit for that great tip. I read about it from someone here on Cake Central, I just don't remember who it was. I thought it was such a great idea that I bought the boxes the next time I went to the restaurant supply.

bonniebakes Posted 9 Jul 2010 , 11:20pm
post #131 of 174

this is so wonderful - that tutorial is great! And there is so much great information in this thread!

Deehrvy Posted 14 Jul 2010 , 7:32pm
post #132 of 174

Oh thank you so much! I'm going to try this real soon. Thanks again!

pb4989 Posted 16 Sep 2010 , 7:45pm
post #133 of 174

Question - I saw that you outlined how to attach the RIT if the image is standing up or laying down. How would you handle/attach it if it where a little of both? More specifically, I am making a 3D shopping bag cake covered in fondant with a store logo on the side of it. I was planning to do a RIT for the logo. How would you go about attaching that to the cake - or is this even a viable option for a 3D cake? If not - what would you recommend?

elliebuff Posted 14 Oct 2010 , 12:50am
post #134 of 174

Ohmygosh--I just found this thread and am thrilled! Thanks so much--I love this, especially the idea of a standing image...awesome!

kixbakes Posted 14 Oct 2010 , 3:06am
post #135 of 174

Hi all, I'm a newbie here and in baking, and I thank you all for this thread!! After reading all your tutorials and tips & tricks here, from outlining to removing the RIT from the saran wrap, i finally found the time to try this last week. Since it was my first time to do this, i made the image big enough for me to make the outline properly. However, when I have finished my project, i had a problem when it dried out, because the whole image it was too thin to stand up. I gave up on the idea of making it stand up on top of my cake coz it was too fragile.

In my case, i think this is ideal if if just make smaller RIT as a topper for cupcakes. icon_smile.gif Need to practice more this weekend. THanks again to everyone!



ImageImage

NatiMF30 Posted 14 Oct 2010 , 2:12pm
post #136 of 174

kixbakes - you did a great job! I've yet to be successful at RIT. icon_razz.gif I saw that someone had posted that you can put another layer of any color all over the back to kind of "build it up" or thicken it to make it better for standing up. Did you try this? Maybe that would help.

I hope to be posting a successful RIT image soon. icon_smile.gif

kixbakes Posted 14 Oct 2010 , 3:49pm
post #137 of 174

^thanks dear. i'll try doing that over the weekend - in preparation for my son's cake and cupcakes! :p i will post pics again next week. goodluck to you also. post pics if you made one. icon_wink.gif

wannabe_cake_maker Posted 29 Oct 2010 , 1:57pm
post #138 of 174

I attempted my first royal icing transfer last night. I made it on wax paper instead of the plastic. It seemed really thin when I was done so I piped a thicker coat of white all over the back of it to hopefully make it strong enough to stand up. I had a hard time with the black bleeding but I know that is becaue I didn't give it enough time.

It is at home drynig now. I have 2 questions though.

First, is it ok to use Antonia's royal icing?

Second - how do you get really fine lines? The transfer I used was Tinkerbell but it was only about 4 " tall so the lines around her eyes were difficult. Even the 1 tip wasn't small enough.

This post is so swesome, so many great hints and techniques.

jagvipers Posted 8 Nov 2010 , 8:06pm
post #139 of 174

I just attempted my first one as well last night! Dora the Explorer. I did the black outline with a #1 tip - also - still not small enough. Today I filled in the colors, but just noticed a lot of air bubbles! GRRR! Glad I started last night so I can have a while to practice before I need them for a cake in 6 days! I'm wondering about maybe outlining and filling with all white, then outlining with black and filling in the colors. I'm going to try that. I've looked up tips for not getting air bubbles, but I still think it's a hit or miss kinda thing. Any tips on that?

jagvipers Posted 8 Nov 2010 , 8:42pm
post #140 of 174

Scratch that idea - doy! If you fill it up with white, you can't see the picture to trace! DUH.

maddie90 Posted 9 Nov 2010 , 1:12am
post #141 of 174

.....and this is why I love CC! I learned more about RIT from reading this thread than when I took a cake decorating class. Thanks for a great tutorial and everyone's great tips.

chelseak Posted 17 Nov 2010 , 11:24pm
post #142 of 174
Quote:
Originally Posted by jagvipers

I just attempted my first one as well last night! Dora the Explorer. I did the black outline with a #1 tip - also - still not small enough. Today I filled in the colors, but just noticed a lot of air bubbles! GRRR! Glad I started last night so I can have a while to practice before I need them for a cake in 6 days! I'm wondering about maybe outlining and filling with all white, then outlining with black and filling in the colors. I'm going to try that. I've looked up tips for not getting air bubbles, but I still think it's a hit or miss kinda thing. Any tips on that?




Check out the website sweetopia.net She has great tutorials on using royal icing and I know I saw something in there about dealing with pesky air bubbles icon_smile.gif


BTW this thread is so great! I am going to do a Sesame Street cake for my son's 2nd b-day and I plan on trying these out! Thanks Sara for the fantastic tutorial!

chelseak Posted 17 Nov 2010 , 11:26pm
post #143 of 174
Quote:
Originally Posted by jagvipers

I just attempted my first one as well last night! Dora the Explorer. I did the black outline with a #1 tip - also - still not small enough. Today I filled in the colors, but just noticed a lot of air bubbles! GRRR! Glad I started last night so I can have a while to practice before I need them for a cake in 6 days! I'm wondering about maybe outlining and filling with all white, then outlining with black and filling in the colors. I'm going to try that. I've looked up tips for not getting air bubbles, but I still think it's a hit or miss kinda thing. Any tips on that?




I found them!

http://sweetopia.net/2010/02/part-2-how-to-prevent-air-bubbles-in-royal-icing/

http://sweetopia.net/2010/02/how-to-prevent-air-bubbles-in-royal-icing/

NikkiMouse Posted 3 Dec 2010 , 2:35pm
post #144 of 174

Thank you!!!

ivymeister Posted 8 Jan 2011 , 5:46pm
post #145 of 174

this is so helpful!! Thanks...I'm working on either a royal icing transfer this weekend and a chocolate transfer...the little detailed parts are the ones I'm worried i wont be able to do.

Mb20fan Posted 8 Feb 2011 , 6:56pm
post #146 of 174

I just read every post - all 10 pages...and it was awesome!!! I thoroughly enjoyed this thread, the tips, the do's and don'ts - especially the tutorial itself. I can't wait to try this!!!

And so...here is my question with regards to using a standing RIT: Has anyone tried to attach a mirrored image to the back so that the RIT has a 360 degree view? Meaning, what if I'd like my image to have a front AND a back so that from either side, you would see the same image?

And for the sake of discussion, what if I just wanted my image to have a smoother back look - instead of trying to apply the same image (one mirroed) to the front and back to a stick to stand up, what about just applying the stand up image to a precisely cut piece of fondant so that that back looks neat and clean?

Just curoius...thanks guys!!!

Rosie2 Posted 8 Feb 2011 , 9:42pm
post #147 of 174
Quote:
Originally Posted by Mb20fan


And so...here is my question with regards to using a standing RIT: Has anyone tried to attach a mirrored image to the back so that the RIT has a 360 degree view? Meaning, what if I'd like my image to have a front AND a back so that from either side, you would see the same image?
Just curoius...thanks guys!!!


You read my mind thumbs_up.gif I have the same questions icon_smile.gif
On a side note and before I saw this tutorial. I once tried to use 'color flow' and it was a total disaster icon_cry.gif

mcdonald Posted 8 Feb 2011 , 10:04pm
post #148 of 174

I have never had good luck with this but haven't tried it in a while. Think I will go back and revisit it!!! I have a hannah montana cake next week end and think I might give it a try with that!

zespri Posted 12 Feb 2011 , 10:20pm
post #149 of 174

So I had my first go at it last night. I couldn't find anywhere how to do the actual flooding, so I just used a toothpick to apply the icing. This morning it has kind of sunk in the middle of several areas, and cracked on the edges of the sunken bits. I am trying to attach a photo on here, but I guess attachments still aren't working...grrr... I have seen people talk about alternatives to attachments, but can't remember what they said... anyone?

I also found it a bit difficult not to go over the lines in some places. I used a number 2 tip for the outline, was that too small?

solascakes Posted 12 Feb 2011 , 11:14pm
post #150 of 174

Thanks a lot for this.

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