Hello everyone
I have two questions,
is there a thing out there called Royal Icing Transfer???
and 2 if you make a frozen buttercream transfer doesmn't the buttercream melt after you put it on the cake??? I am in Texas an I am afraid that it would run in the heat. What are your experiences???
Yes there is royal icing transfer, done the same way as BCT I was told. (you need a stiffer RI for the borders and a thinner one for filling in) Just instead of putting it in freezer you leave it outside to dry for a day or two. than peal the paper off and put it on tha cake.
Haven't tried it yet but plan to this weekend - so I hope... If it's hot there you might rather do this one. My BCT didn't melst though - like normal buttercream - you're not supposed to tuch it once it's on a cake of course... But I made mine when it was pretty cold here though it survived carrying it to the bar in the rain
If you do a search on royal icing runouts you should find plenty of info. It's a well used technique in britain
I have made one, one time. It looked great, you can make the small details look great, and you don't need to flip the picture. however, mine broke into a million pieces when I tried to pick it up. It was really large the size of a 9x13. I was told to make them thicker and it wouldn't break. I haven't tried it again since then though. It was a late @ night cake for my DD (so she wouldn't see it) I had to repair it w/ BC in the AM, and it looked awful! We had already had her a party & cake on the weekend, but it was her actual b-day, so felt bad 
but it was a Nepolian Dynamite so she still loved it.
Let us know how yours goes, and good luck!
Yes there is royal icing transfer, done the same way as BCT I was told.
Royal icing runouts and Buttercream Transfers are quite different in the way each is executed. With Buttercream transfers you are working from the back of the image, this is the side that will be placed on the cake. With Runouts, you are working with the surface that you will see when everything is completed.
So, similar ideas but quite different.
Hello everyone
I have two questions,
is there a thing out there called Royal Icing Transfer???
and 2 if you make a frozen buttercream transfer doesmn't the buttercream melt after you put it on the cake??? I am in Texas an I am afraid that it would run in the heat. What are your experiences???
If you are icing the cake with buttercream to begin with I would not worry about the transfer melting. It will stand up just as well as the buttercream you used to ice the cake.
Don't use an all butter buttercream. Use a shortening/buttercream icing so it will hold up to the heat.
Here is an article on how to accomplish a Runout or Run-sugar image.
http://ladycakes.com/sugarcraftarticlesby/Jacques/runsugarpumpkin.htm
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