Royal Icing Transfer

Baking By diamondsmom Updated 6 Jan 2011 , 9:37pm by holliellen

diamondsmom Posted 5 Jan 2011 , 1:52pm
post #1 of 8

Hi fellow CC'ers,

I need to make a Hello kitty Royal Icing transfer to stand untop a cake this weekend, but I can never get my icing to set up hard enough for my images to stand. Can anyone give me a royal icing recipe that sets up really hard?

Thanks.

7 replies
Ambar2 Posted 5 Jan 2011 , 2:16pm
post #2 of 8

i know that the egg white version dries really hard

diamondsmom Posted 5 Jan 2011 , 2:30pm
post #3 of 8

Ok...thanks...maybe that's where my problem lies....i used water icon_redface.gif

candicemarie Posted 5 Jan 2011 , 5:30pm
post #4 of 8

i use marainge powder and t sets up hard

sgirvan Posted 5 Jan 2011 , 6:35pm
post #5 of 8

I use 5oz of warm water added to 5 tblsp meringue powder, wisk for about 2 minutes to get rid of any lumps, add a whole 1kg bag of powdered sugar and mix in my mixer for 8-10 minutes.

I like my icing nice and thick to start out with and then thin it down to the consistency I need for my project.

I just made a hello kitty image as well for a cake I am doing on Friday, lots of Hello Kitty cakes lately =)

TexasSugar Posted 6 Jan 2011 , 3:40pm
post #6 of 8

I use the Wilton recipe for Royal icing for them.

How long are you letting them dry before removing it from the backing?

gr8yf Posted 6 Jan 2011 , 4:01pm
post #7 of 8

1 part egg white 6 part powder suger. Start on slow speed with just the whites until foamy add sugar still on low beat for 7 - 10 min.

holliellen Posted 6 Jan 2011 , 9:37pm
post #8 of 8

I just made a hello kitty RI transfer for my last cake (see my pics) and it turned out great. It was my first time doing it. I used antonia74's recipe and it was really nice. I laid mine down on the cake but it could of stood up too if I wanted it to add a skewer to the back.

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