Opinions Please.............
Decorating By MikeRowesHunny Updated 30 Mar 2006 , 9:39pm by tinascakes
I did post this to the gallery yesterday but I think it got lost in the mad panic of everyone uploading photos that they couldn't while the site was down! Anyhoo - this is a cake I've made for a 4 year old girl's birthday. She wanted Chicken Run on the cake. I did a royal icing transfer that I managed to drop on the counter and break before it was totally dry! I've therefore had to use far more buttercream drop flowers and borders to cover up the broken, smooshed bit than I usually would and I'm now worried that it's ended up way too over the top and gaudy! What do you guys think, I'm dropping it off this afternoon 
Thanks luggi! Fortunately only the black border and a small bit of the picture broke, they are hidden by the drop flowers and the number 4! I won't be telling anyone 
. I didn't get this order until the day before, so I didn't have time to let the transfer dry out as much as it should - it spent all day on top of the radiator to push as much of the moisture out as possible, but it was still soft in the middle when I put it on the cake - it's had overnight now, so I think (and hope!) I should be safe!
These orders are the best 
My BIL did this to me at his birthday. While I was decorating his pirate ship he called me at 9pm if I could make brownies for his party the next evening to feed 20 people. I did. His idea was to make it Jamie Oliver like with a cherry sauce but as I brought the brownies he didn't had enough time to make the sauce. The poor thing
Luggi
It's terrific bj! I don't see a break either. She is absolutely gonna love it! The bright colors are great and your transfer looks fantastic. 
Yep, I needn't tell you it was a man ordering this cake too! They just have no idea do they?!
Don't worry! The more trumpery the more kids love it so you are not even near
I'd also like to hear about the royal icing transfer -is ti done the same way as buttercream? Only that you don't put it in the freezer but rather let it dry hard? How do you cut it than - doesn't it break as you slise the cake?
Oh, another question: I've seen here the buttercream transfer and tried it as well, everybody loved it
And I've heard /read about the chocolate and now royal icing transfer - is there some more I don't know about?
Are they all done the same way? Thanks!
Royal Icing transfers are not that difficult to do, but the bigger you can do them or the simpler the design the better! Follow the instructions for frozen buttercream transfers given in the article section on this site, but use royal icing instead. Use normal stiff strength for the outlining and then thin your icing a bit for filling in. The most important thing is to let RI transfers dry out in a warm place (like an airing cupboard) for at least 48 hours - that was my problem, the transfer was fairly thick and only had overnight to dry, so it was still wet in the middle - the longer drying time the better with RI! Hope that helps and let me know if you need anymore tips when you try it!
Trudi
PS Yes, it probably will crack when you cut the cake, but if you place it on a buttercream bed (even if cake is decorated with fondant), I have a feeling that the moisture in the buttercream will prevent it from drying really rock hard (or soften it a bit again if it already has), but that's just my theory - I'll ask what it was like tomorrow after they cut it at the party!
Yep, I needn't tell you it was a man ordering this cake too! They just have no idea do they?!
Heck, if a man ordered it, what are your worried about?? He certainly won't notice it.
Looks great. I don't think you can go "over the top" for a 4-year-old. To them, "more" is still not enough! 
kos
I think it looks great. I tried a royal icing transfer once and it didn't look good at all. I don't dare try it again.
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