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??
I always do a frozen BC transfer on BC cakes. That way they don't dissolve.
AI might need to consider doing that......thank you Rosie93095!
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.
AGreat idea ddaigle! Thank you
I have also used candy melts the same way ddaigle said to use fondant. They also make a good base.
AThank you Rosie93095 that snds great too!