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Royal Icing Transfer (RIT) PICTORIAL! - Page 3

post #31 of 173
Thank you, cakehelp! I've always made small ones (like baby chics) and stuck them in place on cakes, but I"ve never made one standing before. I love the effect!
post #32 of 173
im going to try and do a smurf RIT this weekend. question: how far in advance can i make it? and should it be placed on BC or fondant? which would hold up better.
TIA
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #33 of 173
this is so awesome! would you mind sharing what RI recipe you used? thanks!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #34 of 173
Thread Starter 
aundrea, I try to do them as far in advance as I possibly can. They last for months if you keep them out of the sunlight (in sunlight the colors will fade). I always do fondant cakes, so I know that will hold up without problems. Nothing happens to it on there. With BC I'm not sure how long it would hold up. I guess at some point the grease will make the colors bleed? Maybe someone else can help you.

AKA_cupcakeshoppe, I use meringue powder instead of real egg whites because it makes the RI "better" so that the colors won't bleed into each other as much. Where I live we go by the metric system, and my tbsp is 15 ml (I think it is the same as yours, at least it is the same as some american tbsp that is part of a measuring cup set I have). My recepie is as follows:

2.5 tbsp meringue powder
5 tbsp hot water
mix slowly, carfully with something other than a whisk, I use a fork. The more air you get into it the more fragile it gets and the easier your RIT's will break when handling them (turning and so on).

add 500 grams powdered sugar
mix on slow speed in a kitchen aid type mixer with the paddle attachment for about 10 minutes.

Thats all! I used to store the whole batch in an airtight container, but now i take 5-7 pieces of plastic wrap (cling wrap, saran wrap ?) and put a bit on each and wrap it up. That way I don't have to open up the container each time. Since I make one color at a time and flood, and then move on to the next, I just take from one of my plastic balls a little at the time and when it is finished I move on to the next one. This way my RI stays soft and nice.

Good luck with your projects icon_biggrin.gifthumbs_up.gif
post #35 of 173
Your tutorial was awesome Cakehelp! I can't wait to try it.

Just waiting for someone to tell us how it holds up on buttercream.

Anyone?
post #36 of 173
I use & love Antonia74's RI. So, as an experiment I plopped & spread a blob of RI & crusting buttercream onto some wax paper. I let the RI dry completely then put a little RI on the back of the blob & put it on top of the crusted buttercream. I sat it on my counter for 3 1/2 days to see if it would hold up. (I did this as an experiment b/c I was wanting to use it on a cake this week, but went w/ a FBCT instead---just in case). So, after 3 1/2 days it was still fine. No bleeding, no softening, I peeled the RI off (buttercream stuck to it) but it held up just fine. It was still hardened & not affected. So, I hope that answers some questions that have been asked.
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #37 of 173
WOOW icon_surprised.gif This is great!! thank you for share it!!
post #38 of 173
thank-you, im making it tonight for the party tomorrow. so im thinking it should hold up for less then 24hours.
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #39 of 173
I would love to try this for an upcoming Strawberry Shortcake cake that I'll be doing. If I lay the RIT on buttercream would I remove it before cutting and serving the cake?
post #40 of 173
Thank you so much! Can't wait to try this!
post #41 of 173
This is great!! Thanks!
post #42 of 173
hey cakehelp, i could really use your help right about now.
im making the smurf, and i just finished outlining in black. my lines are horrible. ugh-frustrating. ill let it harden before i start with the other colors. my first question is: was i suppose to put something on the plastic prior to applying the royal icing? shortening??or cornstarch??
also, once you start filing in the other colors-do i need to re-do the black lines?
you make it look sooooooooooooo easy!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #43 of 173
Thread Starter 
Quote:
Quote:

hey cakehelp, i could really use your help right about now.
im making the smurf, and i just finished outlining in black. my lines are horrible. ugh-frustrating. ill let it harden before i start with the other colors. my first question is: was i suppose to put something on the plastic prior to applying the royal icing? shortening??or cornstarch??
also, once you start filing in the other colors-do i need to re-do the black lines?
you make it look sooooooooooooo easy!




audrea, I'm sure it's not as bad as you think. I often think my lines are crooked, hand shaking and so on, but it's less noticable when the whole thing is done. And when you are not looking at it from like 1 inch away icon_biggrin.gif It's when you are making it that you see every little flaw. The people who will eat the cake will not notice.

I put nothing on the plastic wrap, just pipe directly onto it. It needs to stick a little otherwise you would not be able to trace the lines.

I usually don't redo the black. When you flood with the other colors your black lines will be partially covered, which also helps with the crookedness. The flooding RI will automatically run out to a smoother line than the one you first draw with the black. When the whole thing is finished later, and dried, if you feel like the lines are very bad I guess you could try to do them over on top of the dried RI, but then your outline will be more noticable (since it is a little higher than the rest)

Hope I could help you some... you could post a pic of what it looks like if you want more specific help. Anyway, I'm sure it is just fine thumbs_up.gif Post a pic of the finished smurf here when it's dried, I'd love to see it! Good Luck!
post #44 of 173
thanks for replying. i made a total of 4. and of that only 1 is left. but i didnt have yellow color so im not thrilled with her hair. but that is the least of my problems.
i cant seem to get the transfer off of the plastic. three have crumbled. meaning as i tried to get the transfer off it imploaded onto it self.
this is my last one. its way to late to start over. i am thinking maybe just cut around the plastic with exacto knife and place it on a piece of fondant.
but i dont think i can move the piece without it doing the same as the others.
i know this is my first time and with more practice it should get easier.
i really, really want to learn how to make these.
your instructions are great-im just having some major problems.
can you come here and do my smurf transfer??? LOL
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #45 of 173
Thread Starter 
Quote:
Originally Posted by aundrea

thanks for replying. i made a total of 4. and of that only 1 is left. but i didnt have yellow color so im not thrilled with her hair. but that is the least of my problems.
i cant seem to get the transfer off of the plastic. three have crumbled. meaning as i tried to get the transfer off it imploaded onto it self.
this is my last one. its way to late to start over. i am thinking maybe just cut around the plastic with exacto knife and place it on a piece of fondant.
but i dont think i can move the piece without it doing the same as the others.
i know this is my first time and with more practice it should get easier.
i really, really want to learn how to make these.
your instructions are great-im just having some major problems.
can you come here and do my smurf transfer??? LOL



I'm sorry to hear about your problems. When it imploded, had it dried completely? Maybe you tried to remove it from the plastic too soon? When you take the plastic off, the whole piece have to have dried completely or else you will not get it off the plastic. I let mine dry for at least 24 hours, unless they are really, really small.

If you are worried about breaking the last one, I think you can do what you described, leave the plastic on. I would put it on a piece of cardboard or something harder than fondant, maybe gumpaste. You cannot move it until it is completely dry. This is the most difficult part I think, leaving the transfers to dry for 24+ hours in my house without anyone bumping into them... icon_smile.gif

And, yes, it is your first try. You learn something every time. I learned last week not to flood the back with red RI (duh, I should have seen that one coming). I was tired and had left over red RI and thought "Hey, why not make the back of McQueen red. That will also look neat on the cake if someone looks at the back..." So I piped the back and rushed off to work. When I get home I find a very sorry looking car. McQueen with a really bad hang over icon_biggrin.gif The red had bled into all white areas on him... Luckily I had made 2 and only done the back of the one, so it was no big deal.

I'd love to come and visit you by the way icon_biggrin.gificon_biggrin.gificon_biggrin.gif I sooo need a vacation right now! If you pay for my flight and let me crash on your couch I can make you a buch of smurfs icon_razz.gificon_wink.gifthumbs_up.gif Just send the plane ticket!

I wish you better luck next time!

/Sara
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