In Need Of Ri Bleed Remedies Quick!!!

Decorating By MartieG Updated 23 Jul 2014 , 8:17pm by MartieG

MartieG Posted 23 Jul 2014 , 2:39pm
post #1 of 14

Made 36 Skullette royal icing transfers for cupcake toppers and the black has bled into all of the pink bows.  There are a couple of things I did wrong which is a fine lesson for future transfers, but does anyone have any suggestions on still being able to use these and they look good?

 

Possibly piping over the area again has been one suggestion, but I'm open.  Cupcakes get delivered in about 36 hours so time is of the essence.

 

Thanks everybody!

 

Distressed Baker in Bedford :-( 

13 replies
Siany01 Posted 23 Jul 2014 , 2:42pm
post #2 of 14

AI would say overpiping is the best option, I can't think of any thing else you could do.

Hope someone has a better answer for you.

MartieG Posted 23 Jul 2014 , 2:47pm
post #3 of 14

Forgive my ignorance, but is "overpiping" literally just piping over what's already been piped? Still learning terminology.

Siany01 Posted 23 Jul 2014 , 3:31pm
post #4 of 14

AYes it is. Unsure of the design you gave or if it's possible but overpiping to disguise if not totally cover would be the best bet.

MartieG Posted 23 Jul 2014 , 3:50pm
post #5 of 14

"Skullette" is the skull with the pink bow on top from Monster High.

 

And thanks for responding. Wish me luck!

Siany01 Posted 23 Jul 2014 , 4:24pm
post #6 of 14

AOh ok. I know monster high but not the names of them. Yeah, I should think you'll be able to disguise it.

Are you Bedford in the uk by the way?

MartieG Posted 23 Jul 2014 , 4:27pm
post #7 of 14

No, Bedford, Texas. =)  Guess I should've clarified that one. LOL

Siany01 Posted 23 Jul 2014 , 4:31pm
post #8 of 14

ANo not at all, was just being nosey :D

MBalaska Posted 23 Jul 2014 , 6:04pm
post #9 of 14

Quote:

Originally Posted by MartieG 
 

Made 36 Skullette royal icing transfers for cupcake toppers and the black has bled into all of the pink bows.  There are a couple of things I did wrong which is a fine lesson for future transfers, but does anyone have any suggestions on still being able to use these and they look good?

 

Possibly piping over the area again has been one suggestion, but I'm open.  Cupcakes get delivered in about 36 hours so time is of the essence.

 

Thanks everybody!

 

Distressed Baker in Bedford :-( 

 

Photos are extremely helpful in getting suggestions, can you post one?

MartieG Posted 23 Jul 2014 , 6:07pm
post #10 of 14

I have not taken any and won't be able to until this evening which is when I need to work on them.

 

I believe overpiping is going to be my only option, but thanks for asking for the pics.

AZCouture Posted 23 Jul 2014 , 6:24pm
post #11 of 14

AYou can't snap a pic with your phone real quick? Or your laptop?

MartieG Posted 23 Jul 2014 , 6:27pm
post #12 of 14

I'm at work and the items I'm having issue with are at home, so no. =(

MBalaska Posted 23 Jul 2014 , 6:30pm
post #13 of 14

If what you are saying is that you piped little Royal Icing bows, let them dry, and put them on cupcakes.

If this is what you did, it's helpful to let them dry a couple of days until they are as hard as glass -- and completely dry.

especially in a dark or strong contrasting color.

MartieG Posted 23 Jul 2014 , 8:14pm
post #14 of 14

I think I stumbled across a possible remedy and wanted to share it...

 

"Dip the whole problem area in sanding sugar: One of my very favorite solutions. I messed up with a food marker on two of my baby onesie cookies. So I just flipped them over and gave them a nice dunk in the sugar." -- http://www.ediblexperiments.com/2013/01/full-tutorial-sugar-cookies-w-royal.html.  This lady has some awesome tips!

 

I've attached an image of what my creations look like just for reference.  I think I can pipe on a bit of icing in the pink area and dip it in sugar crystals to cover the area the black bled into the pink.

 

Fingers crossed!

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