Hello! I'm sorry if this has been posted before, I did a search but didn't find what I was looking for.
Can you please tell me if doing a royal icing tranfer is the same as doing a FBCT? I wasn't too thrilled on how my FBCT came out, so I'm trying new techniques.
Many thanks in advance!
Hi, I try to answer your question. Royal icing is from albumen (white egg) and icing sugar, and it can be piped to the parchment or direct to the fondant. Personally I found both tehniques have their own usefullness. FBCT is quicker, but not for detailed work.
With Royal Icing you could do detailed work, but maybe limited size. Please see some of my works (finding nemo, black dragon) in my albums. HTH. if you need more info let me know.
FBCTs can be done the day they are needed. So they are a great last minute solution for putting an image on a cake. I have done some pretty detailed ones myself as well as the simple ones. Of course the simple ones are alot easier/quicker to do.
Royal Icing Transfers or Color Flow must be done in advance. You usually need atleast 48 hours to dry, but it does depend on the size of the transfer. You can also quick dry them in the oven, but it does still take hours to dry, if it is small.
When you do the Royal Icing/Color Flor transfer, the top is the top on the cake, and it isn't flipped over like the FBCTs are. You do have to work pretty fast when doing the fill in or you may have ridges in your fill in sections.
Here are Wilton's directions for the Color Flow Transfer, which can be done in Royal icing with out a problems. http://www.wilton.com/recipes/recipesandprojects/icing/colorflow.cfm
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