I had copied the below message from off CC once upon a time, but I cannot find it and needed to ask a question about the below.
The message that I copied was.........
Here's one more suggestion - I got the recipe from my Wilton instructor. Once you've transferred your pattern (using any method except piping gel) outline it with buttercream, as if it were a color flow. Instead of royal, you can use what my instructor calls run-in sugar. Use 1c pdr sugar, 1 T corn syrup, 1 T water. Fill the pattern in right on the cake, it leaves a nice smooth shiny finish that doesn't set up hard at all.
Here's a cake she did using this method.
More pics at www.cakechick.com
Ali
My questions are:
1. Do I need to let the buttercream outline dry before using the run-in sugar?
2. How long does it take for the run-in sugar to dry or set up?
3. What consistency of buttercream should be used for the outline?
Thanks for your help!!! I am needing this for a cake tomorrow (Friday, 9/29).
If the person who wrote the above does not see this post and you know the answers to my questions, please feel free to speak up! 
THANKS!!
RitzyFritz
I had copied the below message from off CC once upon a time, but I cannot find it and needed to ask a question about the below.
The message that I copied was.........
Here's one more suggestion - I got the recipe from my Wilton instructor. Once you've transferred your pattern (using any method except ) outline it with buttercream, as if it were a color flow. Instead of royal, you can use what my instructor calls run-in sugar. Use 1c pdr sugar, 1 T corn syrup, 1 T water. Fill the pattern in right on the cake, it leaves a nice smooth shiny finish that doesn't set up hard at all.
Here's a cake she did using this method.
More pics at www.cakechick.com
Ali
My questions are:
1. Do I need to let the buttercream outline dry before using the run-in sugar?
2. How long does it take for the run-in sugar to dry or set up?
3. What consistency of buttercream should be used for the outline?
Thanks for your help!!! I am needing this for a cake tomorrow (Friday, 9/29).
If the person who wrote the above does not see this post and you know the answers to my questions, please feel free to speak up!
THANKS!!RitzyFritz
Well, ritzy, I don't exactly know the answers to your questions, but am willing to assist.
If it were me, I would treat this just like a Royal Icing color flow, so
1) by all means, allow your outline to dry for a bit before you do the run-in;
2) I don't know that the flow is going to get "dry" so much as "set" ... it occurs to me that the corn syrup will see to that;
3) I would make my outline icing relatively thick. That way, if any of the excess moisture "leeches" toward the outline, it's not going to take off running.
I hope that this helps you out. Post a pic when you're finished so we can see! Good Luck.
Thanks, aobodessa!!!!! I will defintely post a photo. I'm glad to know this can be done right on the cake rather than drying time, etc.
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