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Royal Icing Transfer (RIT) PICTORIAL! - Page 12

post #166 of 173
Quote:
Originally Posted by zespri

I'm happy to send to anyone, but you'll need to PM me your e-mail address, I can't send the file via PM as it's too large.

Thank You So Much Zespri, I sent you a message.
Be Helpful. When you see someone without a smile give them yours!
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Be Helpful. When you see someone without a smile give them yours!
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post #167 of 173
The link takes me back to the home page. I cant view the tutorial...icon_sad.gif
post #168 of 173
zespri could you please send me the info? thank you I will appreciate it! I will pm my email! icon_smile.gif
post #169 of 173
Please send me the tutorial please tex8798@comcast.net
I also have a question can you use it on a buttercream cake?
post #170 of 173

I can't find this tutorial in the How To's? I would love to check out your pictorial. I am new to Royal Icing and I am looking to apply a music lines and notes to a fondant cake that is curved so I was a little curious if I need to let it dry on something curved or what? Any tips or tricks? Thanks!

post #171 of 173

I also would like to have the Royal Icing Transfer tutorial.  I have done buttercream transfers before, but never RI & just learned about it.  Thanks!

post #172 of 173
Question:
I'm making a cake for my two year old and don't want to use fondant. I plan on covering my cake with buttercream icing and want to add a character on a stick such as you did with the hello kitty. Here's my problem, since I'm doing a buttercream icing should I use a frozen buttercream icing transfer so it doesn't damage it. But if I do that I can't put it on a stick right? I'm thinking that the buttercream would just fall apart on the stick if I tried that? And also can I get away with using a RIT on a stick that is barley touching my buttercream? Please any suggestions on what I should do would be of great help!
Thanks in advance
post #173 of 173
I had a thought while taking a shower, which seems to be the only time I can think, but I could do a RI transfer and use a little fondant as a barrier against my buttercream frosting.
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