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Royal Icing Transfer (RIT) PICTORIAL! - Page 8

post #106 of 173
Thread Starter 
Quote:
Originally Posted by letsgetcaking

I have another question. I made two RIT of the face of a friend. I used the same icing to outline and fill each one. They both looked great at the beginning, but over the next two days, the black outline started to bleed color into the skin and white eye color. Oddly (and luckily) the bleeding wasn't nearly as bad on the second one I made and I was still able to use it. I was wondering if you could give me some advice about why it bled. It was my first time using black gel food coloring. Also, I waited about 30 minutes after piping the outline to fill it. Any thoughts would be greatly appreciated.



Your transfer looks beutiful thumbs_up.gif I'm sorry you had problems with it. I have problems with the black bleeding somtimes too. For me if it happens it usually happens when I flood the back for standing up transfers. As a general rule I think that the more runny the icing, the greater risk for bleeding. Even if you have piped the outline and let it dry completely, if the consistency of the flooding icing is "too" runny it will cause the black to soften or melt a little and the colors can bleed. The lighter the color the greater the risk. So, with flesh color it is easy to have bleeding.

The problem is: If the icing is too runny you will get bleeding and if it is not runny enough you will not get a smooth surface. I really don't have a solution. It is also strange that the second one bled less.

quote="letsgetcaking"]
P.S. Just another observation. This transfer is all broken up because it had practically bonded to the glass cutting board beneath it. I think the reason may have been that I let it dry without the paper underneath it.[/quote]

Yes, that is the reason. Plastic wrap will cling to glass, and it will be almost impossible to get the transfer off when you cannot slide or lift the plastic away.
post #107 of 173
These are all amazing! I cant wait to try this.
Women are angels, you may clip our wings but we will still fly..on broomsticks..were flexible.
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Women are angels, you may clip our wings but we will still fly..on broomsticks..were flexible.
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post #108 of 173
This is amazing thank you.
post #109 of 173
Thanks so much.
post #110 of 173
Thanks again, Cakehelp. Your explanation makes a lot of sense. I remember that the icing for the skin and eye color was definitely runnier than the hair color (which didn't have any bleeding problems). I'll definitely keep making these. They're a lot of fun! I'll just have to find that perfect medium between not too thick and not too runny. icon_smile.gif

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

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http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #111 of 173
Quote:
Originally Posted by mackeymom

Quote:
Originally Posted by mikimouse

you could do this with candy melts and chocolate as well on wax or parchment paper.



Has any one tried this process with candy melts?! I have a bunch of candy melts left over, so I was wondering if I could put them to good use!



I did the topper of my avatar cake with candy melts - nothing too fancy but they had specifically wanted a chocolate crown so that's what I used.

Key advice which is fairly obvious, but I had not thought it through at the time - is that these will not hold up as well in warm weather/warm room and you need to be careful when handling with warm hands.
post #112 of 173
thank you for this tutorial! I copied it too!
post #113 of 173
I wanted to say "thanks" again to Cakehelp for teaching us how to make these. I'm having so much fun with them! I just finished this one for my son's birthday cake.
LL

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

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http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #114 of 173
letsgetcaking Holy Toledo, your Spiderman is AWESOME!!!!! Seriously, he is perfect thumbs_up.gifthumbs_up.gif
~Andrea
Remember Love Is In The Details
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~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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post #115 of 173
Thank you, Andpotts! You just made my day!

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #116 of 173
oh wow, thank you! I have a homemade secret santa coming up soon and now I know what I'm going to make!
post #117 of 173
hi i had a picture removed by owner after i had it in my saved photo's
post #118 of 173
Thanks so much for this tutorial. I want to try it with small designs for cookies...
post #119 of 173
glad someone posted on this as I hadn't seen it before. Terrific tips here and wow..that Spiderman rocks!
"I am the way and the truth and the life. No one comes to the Father except through me."
John 14:6
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"I am the way and the truth and the life. No one comes to the Father except through me."
John 14:6
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post #120 of 173
Hello everyone!!

Thanks OP for this awesome tutorial. I am going to give it a try for this weekend. Making a snoopy cake and have decided to just do a square cake with snoopy RIT. I have some questions.....the icing I use is SMBC, will it cause problems with my RIT or should I lay a strip of fondant onto the back of the RIT and then lay it flat on my cake??

Thanks icon_smile.gif
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