MellieC Posted 5 Aug 2011 , 7:45pm
post #1 of

Hello,

I am really having a steady hand and writting nice on a cake.

I think Wilton sells a kit to stamp the letters onto the buttercream or fondant before I script with my pipping gel?

I also thought that if I wrote it out with RI, dried it and then set it on the cake and hopefully it would turn out really nice.
But I am wondering if the RI would melt and liquify once on the buttercream or fondant... HELP!

Thanks a bundle,

Melanie

8 replies
augurey Posted 5 Aug 2011 , 8:26pm
post #2 of

I can't answer the RI question as I have yet to work with it (using it for the first time next week in class) -- but yes, Wilton does sell a kit where you can put the letters into the buttercream then trace.

I bought those before to try last year (when I first started becoming interested in this stuff). Personally, I didn't like them. They were a pain to clean, though having more experience now in cleaning stuff, hot water with dish soap, I'm sure, would work nicely as with tips.

But I haven't used them since last year. The ones that I bought leave no room for variation -- different writing styles or sizes -- but if you're looking for one style and/or size, then they would work. It's just not something I like for myself.

They might have different kits with different styles and whatnot from the one I'm talking about (can't be too sure as I've not really looked for others), but I didn't like mine.

Unlimited Posted 5 Aug 2011 , 8:28pm
post #3 of
Quote:
Originally Posted by MellieC

I also thought that if I wrote it out with RI, dried it and then set it on the cake and hopefully it would turn out really nice.
But I am wondering if the RI would melt and liquify once on the buttercream or fondant... HELP!




RI won't melt on the cakethat's what the packages of "HAPPY BIRTHDAY" letters are made out of for cakes. (Just don't refrigeratemoisture will cause it to break down.)

Writing with RI ahead of time, and trying to transfer after dried, I'd think I'd be concerned with breakage because it's too thin... thick printing (like packaged letters)not so much.

hammer1 Posted 6 Aug 2011 , 1:23am
post #4 of

it does get better over time, if you look at my pictures you will see some cut fondant letters and a lot of molded chocolate letters. I do love the look of the block chocolate letters.

mrsg1111 Posted 6 Aug 2011 , 1:47am
post #5 of

I learned the same thing (not referigerating RI) but i made a cake over the weekend covering Elmo in RI and i had to put the cake in the fridge. It survived a 45 minute car ride in hot weather and when it got to it's destination there was no room in their refridgerator so it sat in the AC'd kitchen with oven running all day- and nothing happened... the RI even remained dried.

tracey1970 Posted 6 Aug 2011 , 2:23am
post #6 of

I have done the royal icing lettering on buttercream and it was fine (same day application). I have had royal icing pieces break down on buttercream before, but that's after a couple of days.

I am terrible writing on cakes too. I also don't have the Cricut cutter, which a lot of people use for interesting lettering.

I have lots of tappits, patchwork cutters, and have ordered some clikstix for a variety of letter styles and sizes. I have also used cookie cutters for big letters and chocolate molds. That's how I get around my poor cake writing.

SarahBeth3 Posted 6 Aug 2011 , 2:25am
post #7 of

Here's a handy little trick. Print out what you are wanting to write on the cake in mirror image. Lay it under a small piece of plexiglass or glass. (You can use the glass from a small picture frame if you are in a time crunch and don't have anything else.) Trace the reverse image with RI, let dry and then use like a stamp and press into the cake. Then you can go over it with your BC! If you are wanting the writing on the side of a cake and near the bottom, be mindful of where you write on the glass. HTH

madcobbler Posted 6 Aug 2011 , 2:50am
post #8 of

Trace patterns and writing on a cake with a toothpick. Decorate over top of that.

platinumlady Posted 6 Aug 2011 , 3:12am
post #9 of

Here's one of many YouTube videos that goes over writing on cakes. One of the main tricks is that you have to let your icing hang & guide it to the shape of the letter(s) instead of writing the way we are used to on paper. On paper we drag our hand across the paper & of course you can't do that with a cake. If you get too close it will not come out right. Hope this video helps.

http://youtu.be/j7F5Ddb_ezc

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