I just saw a cake with a royal icing transfer, what is that , and how do you do it?

I'm assuming it's just like an fbct (frozen butter cream transfer) except that you don't have to freeze it. Just a design or outlining/fill in of some picture that's then left to harden and then transferred to the cake.

S.

If I use thinned royal icing, I call it "Royal Icing Tranfer" and when I use Color Flow, I just call it "Color Flow"- but they're the same thing. To me, they're very similar to chocolate transfers, but it's less aggravating to me. I think you can also add finer details with royal icing or color flow than you can with chocolate transfers or FBCT.