I have spiderman cake coming up for a new client that was referred by a extremely good client who is always ordering expensive cakes. I really want to impress her. We are doing a tiered cake, buildings on bottom and webbing on top. But instead of just drawing on the webbing, I'd like to have it dimensional. So I was thinking of doing it in royal icing and then placing it on the cake. My problem is that I have repeatedly failed at removing RI from waxed paper. Can someone please give me some tips? I'd like to do a practice run before the time comes to do the actual cake. Do you make your own RI or the mix? Which do you think is better?
Have you tried piping your lines on a silicone mat? Whenever I need RI to be extra strong, I add an extra tablespoon of meringue powder to a 1 lb batch or icing.
With black RI, you will need to compensate for the extra moisture in the icing that all the black paste or gel icing color by adding that extra tablespoon of meringue powder anyway.
~ Sherri
Thank you Sherri!!! I was adding extra powdered sugar before, I'll do the meringue powder instead. That makes sense!
I've seen spiderwebs made using those thin black licorice strings....looks really cool. 
I have not done this, but read it on here. CC members have recommended to slide the RI decoration over the edge of the counter, pulling the paper down, while you catch the decoration in your hand. They say that works because you are taking the paper off of the decoration vs. trying to take the decoration on the paper. Hope that made some sense. Jen
Good idea Jen. Thanks! Crissey, I wonder how you'd get the licorice to stick together???
I'm not sure, but I think if you just lightly moistened it, it would stick to itself.
You could also try chocolate! And then it tastes really good!!!
Christie
I did my first chocolate transfers this weekend and I really enjoyed that. I made a soccer ball and using chocolate I actually got it black! Plus the decorations will be really edible.
I did a Spiderman theme and used white chocolate melts on wax paper to do the web parts. Turned out great!
I think I am going to try the chocolate! Great idea!
I think the chocolate idea would also be great, but I just wanted to say that whatever you do will be FANTASTIC! I love to drool over your cakes. You have such an amazingly fun, whimsical feel to your cakes. Be sure to post the pic!!
Sarahnichole975,
When LorienSkye said she loved your cakes, I had to check them out, and let me say ....WOW! As soon as the page opened and I saw the Saints cake and the crawfish queen, I knew you had to be from LA! Then I saw the LSU cake and the MArdi Gras cake and said definately an LA girl! lol. Anyway, just wanted to say what a great job you did, and it's fun to find other Louisiana Girl's on this site! Can't wait to see your spiderman cake pic!
First of all, quit piping your royal on waxed paper. Whoever came up with this technique is obviously some sort of sadist. Pipe onto plastic wrap (Saran) or the new Reynolds non-stick foil. Your royal pieces will literally FALL OFF.
Before you consider chocolate for the webbing, keep the weather in mind. I did a cake in July with delicate 3D chocolate scrolls which proceeded to literally vaporize as soon as I took the cake out of the car. Luckily, I brought extras in a cooler. Had to replace every single one!
Thanks Lorien and Christie!!! I actually am an import to Southern Louisiana, but I'm married to a bona fide coonie and after 14 years love it and am proud to call it home. Thanks for the suggestion Diane, I never thought of using the non stick foil. I've been using almond bark for my chocolate work lately, I find it holds up so much better to heat, I may do a trial run of each and see what works better. It's for next weekend, so I'll post the pics when I'm done!
I went with the chocolate (white almond bark). Held up fine to the heat, thank goodness, cuz it was a hot one! Here's how he turned out....
I love it! You did a great job, and everything looks wonderful! You're very creative!
Christie
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