Tina- nope, no hard as a rock effect here! When it dried it is very much like the buttercream you will use to ice the cake (just a little sweeter from the syrup). Plus the colors will be the colors you want. They will not dull like color flow or royal. If you want to match your border with a color in your transfer, no problem! Just make enough for both and add your syrup to the transfer portion of the icing.
Honestly, no I wasn't even thinking about royal or color flow when I designed this. I don't like wither of those and so I never ever have made either. I just wanted a quick transfer method. I didn't even know it would crust until after I tried it. That was an added bonus!!
I came up with this kind of through a recipe ladycakes gave me. Hers sounded like a good recipe, but required mixing yet another batch of another type of icing. I thought that sounded too much like work. Corn Syrup was in her recipe. So I figured, "What the heck?" What if I simply added it to my already made buttercream? I tried it and it worked! I didn't have to make a different recipe after all.
I just had to share.