post #1 of 7
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??
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post #4 of 7
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.
post #6 of 7
I have also used candy melts the same way ddaigle said to use fondant. They also make a good base.
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