Royal Icing Transfers..

Baking By lolobell Updated 16 Mar 2010 , 2:59am by lolobell

lolobell Posted 14 Mar 2010 , 4:43am
post #1 of 8

Can anyone help me in understanding the process of making a Royal Icing Transfer? are they very delicate..?
any help is appreciated...
I've searched the site but had a hard time finding what i needed.

many thanks in advance.
M

7 replies
sweetcreationsbykimberly Posted 14 Mar 2010 , 12:44pm
post #3 of 8

Scroll down some and you will see the post showing you how to do them. I did my first ones the other day. I have not removed them from the plastic wrap yet, because they are for my husbands birthday cupcakes, so I have to wait till he is gone to mess with them. I have them hid..lol

lolobell Posted 14 Mar 2010 , 3:27pm
post #4 of 8

thank you SO very much! I'm sure yours turned out fantastic!!!!

lolobell Posted 14 Mar 2010 , 11:12pm
post #5 of 8

okay, I gave it a go today and so far so good...I have a question though:

can I or should I sift my PS? i found it left some little lumps here and there....they weren't air bubbles but little lumps...

sweetcreationsbykimberly Posted 15 Mar 2010 , 1:28am
post #6 of 8

Yes you should sift the PS. icon_smile.gif

lolobell Posted 15 Mar 2010 , 5:06am
post #7 of 8

thanks again!!!!!! icon_smile.gif

lolobell Posted 16 Mar 2010 , 2:59am
post #8 of 8

well, my hello kitty worked and i'm thrilled! this opens up a whole new flood gate!!! her whiskers did break so i think i will omit those until i place her on the cake and just add them after....and i think next time i will make my black outline a bit thicker for more stability!

i do have another question if you can help me! I know these need to dry for a couple days (mine dried very fast... under 2) but how far in advance can they be made? do they get more fragile as days go by? can i make them more than one week in advance and once dry, just keep them in a cake box until ready to use?

thanks soooooooooooooooo much!
Mar

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