Buttercream Transfer V. Royal Icing Transfer
Decorating By chrissysconfections Updated 13 Sep 2006 , 11:20pm by springlakecake
I'm new to this site (and LOVING IT!) and have seen posts regarding royal icing transfers...what are these?? how are they to use??
My reason for asking is because I have a 12x18 sheet cake coming up and the client can't decide if she wants a character cake on top of it or just a transfer. The party will be held outdoors and I'm looking for something that will hold up the best and possibly be able to make in advance since I have another cake due around the same time. Any help or suggestions are welcome!
Thanks in advance![/code]
FBTC Dirctions: http://www.baking911.com/asksarahbb/index.php?showtopic=441
Color Flow directions: http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
Color Flow can be done with the Wilton Color Flow mix or royal icing. You use a thicker consistancy to out line your image and then thin it down to flood/fill in the outline. These are done in advance and if you let them air dry they need atleast 2 days (maybe more) to dry. You can quick dry them under a lamp or in the oven with just the light on, but you still need to give a good size piece at least day to dry that way.
FBTC can be done in advance or last minute.
Well a royal icing transfer might be a color flow. You can either use just plain royal icing or the color flow mix. The color flow is supposed to make it harder and more shiney than if you just used royal. You will need to do a color flow several days in advance so that it can completely dry. It will dry hard, but fragile. So when i have done these I usually make at least 2. I dont think they taste very good, so most people (except kids!) wont eat them. Usually they would just be removed. (see my babyface on baby shower cake and the spartan cake for examples)
A FBCT you can do and put into the freezer and have ready in about 90 minutes. But you can wrap them up good after they are frozen and keep for awhile (I had mine in for over 2 weeks and still good!) They are just made out of buttercream so they will hold up just as well as your icing will. (examples in my gallery are hibiscus cake, tractor cake, winnie the pooh smash cake) They are cut along with the cake...so tasty! Both take a little practice, but I guess my preference is the FBCT.
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