Frozen Bc Transfers Using Royal Icing?
Decorating By ReneeQ Updated 12 Feb 2007 , 6:04am by TexasSugar
Hi, I'm making my sons 5th birthday cake a spongebob cake. I want to make standup characters for the cake. I was thinking of doing frozen BC transfers but using the royal icing so that when they were finally dry I'd be able to stand them around the sides of the round cake. Does anyone have any suggestions or has anyone ever tried this?
you would not need to freeze royal icing. As it hardens and stays hard on its own. I am sure you could use the transer method using royal. Just skip the freezing part and alow to dry had on its own. Depending on how thick it would be you would need it to harden a little while. Good luck and show us how it comes out.
You could do a color flow method. It's pretty much like the the fbtc but you don't freeze it. It's pretty much like a thinned down royal icing. It does take like a good week to dry though. If you've taken the Wilton courses you'll know what I'm referring to. If not feel free to ask questions.
Welcome to CC
Yes, that is just a color flow (or you can just use royal icing). The technique is a little different from a FBCT though. You could do a chocolate transfer (which is a little more similar to a FBCT in my opinion.) They will only take minutes to set up unlike a color flow, tastes better, and I think turn out nicer once you have some practice! You can see examples in my photos such as pooh, dora, spongebob, firefighter, football...
i would love to know how to do this...
a few weeks ago, i used red and blue royal icing to pipe thomas
the train onto a silpat. i let it dry for over 36 hours , but when i tried to remove it from the silpat, it stuck to mat and the parts that did come off broke into a thousand pieces. what did i do wrong??
Yes, it is different than a fbct. You don't have to do all the layering and what not. I've never used a siplat mat before. I did my color flow on wax paper. It's kind of tricky getting it off though. What our teacher showed us was to bring it to the edge of the table and let it hang over a bit. Then you peel the paper down away from it. You only do half at a time and then turn it and do the other half. I think you can also use the angled spatula. But, it sounds like you didn't let it dry long enough. It has to dry for atleast a week. I have to agree with Merissa though. It doesn't taste very good. I've never done the chocolate transfers. I hope one day to get brave enough to try it.
i would love to know how to do this...
a few weeks ago, i used red and blue royal icing to pipe thomas
the train onto a silpat. i let it dry for over 36 hours , but when i tried to remove it from the silpat, it stuck to mat and the parts that did come off broke into a thousand pieces. what did i do wrong??
Do an outline in full strength colorflow icing (or royal, but color flow is "supposed" to be stonger. Then fill in with thinned icing. You really need to let it dry for like 3 or 4 days. I have done a few, but I did it on parchment (or wax paper) Then you can just peel it off the back when it is dry. A way to make sure it is dry is to just do some blops of the color flow at the same time. When those are dry, your piece should be too!
Sweetpeeps, you can do a ct, it's not that hard! Just start with something simple!
http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
This is the directions for how to do a colorflow transfer. You can do the same thing using royal icing.
As was said above you do want to give it days to dry, though you can quick dry it in the oven with just the oven light on. But it still takes a while for it to dry that way.
You can do them on wax paper, parchment paper, plastic wrap or, my new favorite way, on a plastic page protector.
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