jclvs2 Posted 31 Aug 2013 , 7:39pm
post #1 of

   I'm doing a wedding in December just for the groom, I'm making cupcakes. 3 different flavors,frostings, and the  decorations are finished with 3 different things that represent what he likes.   I'm working on the pitt bull faces and I'm useing RI to do a transfer from clip art . The outside seems fine but the inside comes out with wrinkles in it . I've tried different thickness of it and still comes out with wrinkles Please help . Thank you in advance

11 replies
cherrycakes Posted 31 Aug 2013 , 7:45pm
post #2 of

What kind of a surface are you piping onto? Is that possibly the culprit? 

jclvs2 Posted 31 Aug 2013 , 8:25pm
post #3 of

AIm useing wax paper on the back of a sheet pan. I tried parchment paperalso but couldn't get it tight enough against pan so I didnt try the RI on it. Maybe I need to use color flow product? I remember using that in a cake class but havent used it since.

cherrycakes Posted 31 Aug 2013 , 9:23pm
post #4 of

I've only made one before (which turned out quite well!) and I used saran wrap tightly taped to the back of a pan as per a tutorial that I read. That seemed to keep the surface of the saran from rippling. Another idea that I have heard is to use acetate paper (think overhead transparencies). Hope this helps!

knlcox Posted 31 Aug 2013 , 9:29pm
post #5 of

When I do my RI transfers I just tape a piece of parchment paper to a table and trace my image.  I don't usually get wrinkles.  You can also use acetate which works quite well. I've used it with no issues.  

jclvs2 Posted 31 Aug 2013 , 9:51pm
post #6 of

AThank you for your help cherrycake. I think I'll try the saran wrap and see if that works well for me. Thanks again! :)

jclvs2 Posted 31 Aug 2013 , 9:55pm
post #7 of

AThank you knlcox for your tips as well. I'm thankful for a few other options to try. I would not want to use the ones I already made with the wrinkles. Thanks again! :)

maybenot Posted 31 Aug 2013 , 10:56pm
post #8 of

So the top/up surfaces are wrinkling?  That seems odd.

 

If it's the backs that are wrinkling, that shouldn't matter because RI transfers are not meant to be "turned over" like chocolate or BC transfers are.

 

I pipe my RI pieces on very lightly greased parchment or wax paper that is taut & taped down--usually to a heavy piece of smooth cardboard or cake board.  Larger pieces can be "wavy" on the back, but it doesn't affect the dried surfaces.

 

To get a nice, shiny surface, I dry them under a gooseneck lamp with a 60 watt bulb whenever possible.

jclvs2 Posted 31 Aug 2013 , 11:30pm
post #9 of

AOh my goodness!! I've been doing it like a buttercream transfer and flipping them. That is the problem! Oh thank you it mkes sense now that you explained. So after I out line. I then pipe the inside around the outline and details to the face of the pitt bull so you can still see them. Thank you so much. I don't have the light your talking about so I hope they still looks good. Thank you again I'm very excited to get back to work on them. Happy baking my friend!! :)

maybenot Posted 1 Sep 2013 , 12:43am

I sort of thought that might be what was happeningthumbs_up.gif

 

Glad to be of help.

 

Have fun!

wonlove Posted 2 Sep 2013 , 8:06pm

I just did RI transfers for the first time last week and I realized that I had to thin out the icing a lot to fill the inside. I had to redo mine. I also used page protectors and that worked great. GOOD LUCK!

maybenot Posted 3 Sep 2013 , 4:40am
Quote:
Originally Posted by wonlove 

I just did RI transfers for the first time last week and I realized that I had to thin out the icing a lot to fill the inside. I had to redo mine. I also used page protectors and that worked great. GOOD LUCK!


Yes, the run in icing for filling in the outline should be thinner.  I've used acetate and I also lightly grease it.

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