Tmaree Posted 26 Jun 2013 , 6:04pm
post #1 of

AHi! I've read a few threads on royal icing transfers, they mostly seem to be used on fondant covered cakes. I need to lay one on top of a BC iced cake, does anyone have info on how to prevent the fat in buttercream from dissolving my RI transfer??

6 replies
Rosie93095 Posted 26 Jun 2013 , 7:04pm
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I always do a frozen BC transfer on BC cakes. That way they don't dissolve.

Tmaree Posted 26 Jun 2013 , 10:01pm
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AI might need to consider doing that......thank you Rosie93095!

ddaigle Posted 26 Jun 2013 , 10:05pm
post #4 of

Cut a piece of fondant the same shape of your RI transfer.    Have the transfer on the fondant so the BC won't break it down.

Tmaree Posted 26 Jun 2013 , 10:37pm
post #5 of

AGreat idea ddaigle! Thank you

Rosie93095 Posted 26 Jun 2013 , 10:58pm
post #6 of

I have also used candy melts the same way ddaigle said to use fondant. They also make a good base.

Tmaree Posted 27 Jun 2013 , 8:45pm
post #7 of

AThank you Rosie93095 that snds great too!

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