Top view of cake.
Very nice! Is this a transfer?
Yes, it is a royal icing transfer. I've used FBCT a few times and thought I loved it until I made a royal icing transfer and now this is the only way to go for me. I can move the dry royal icing pieces around on the cake without them sticking if I need to. There are some instances when you think it's going to look good until you actually put the piece on the cake. With FBCT it is stuck as soon as it touches the cake, but these royal pieces can be moved over and over if the cake's icing is crusted ...
The transfers are beautiful and more precise than a bc transfer. Did you place them directly on the bc or did you place them on powdered sugar or corn starch. Doesn't royal break down on BC?
Yes, royal will break down on BC but I have not had any problems with this because it is usually only a day between the time I put it on the cake to the time it gets cut. I haven't put anything under my RI pieces other than a litte more RI. Haven't had any problems yet. I do try to use white RI under them if I know that the color might bleed onto the cake if it's going to be a couple days or more before it gets cut but a day won't hurt it from what I've seen.
Great! I was just wondering. I usually will push sugar cubes into the cake and then set the piece on it! But you are right, over night or a day won't make a difference!!!
It is definitely beautiful! Sooo smooth, and I love the colors! :wink:
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