Royal Icing Transfer (Rit) Pictorial!
Decorating By cakehelp Updated 18 Jan 2015 , 11:53pm by PattyCakes4All
letsgetcaking, I just looooove your spiderman! So fantastic! The web pattern on him is so even and precise, I know that is hard to do
Normita, it probably depends on a number of factors. Usually when I do images that are going to be placed flat on the cake I don't fill the back. When the back is not filled the image is very fragile and thin and also the colors bleed more quickly if the back get wet or greasy. Since the SMBC can be considered greasy you could get problems with bleeding colors and melting RI.
If I were you I would do the RIT not filling in the back and then place it on a strip of fondant as you suggested just to be safe. If you don't want the fondant on there you could instead flip the RIT and flood the back with normal consistency RI. That will also protect the back so you don't as easily get the bleeding and melting.
letsgetcaking, I just looooove your spiderman! So fantastic! The web pattern on him is so even and precise, I know that is hard to do
Normita, it probably depends on a number of factors. Usually when I do images that are going to be placed flat on the cake I don't fill the back. When the back is not filled the image is very fragile and thin and also the colors bleed more quickly if the back get wet or greasy. Since the SMBC can be considered greasy you could get problems with bleeding colors and melting RI.
If I were you I would do the RIT not filling in the back and then place it on a strip of fondant as you suggested just to be safe. If you don't want the fondant on there you could instead flip the RIT and flood the back with normal consistency RI. That will also protect the back so you don't as easily get the bleeding and melting.
Thanks Cakehelp. I am definitely going to add a strip of fondant to the back.
Dizzymaiden, Sure! I don't see why you couldn't use these on cookies. Just make them small enough to fit the size you are making.
I thought I'd share another transfer I made with you guys. It was for my little sister who loves dragons. Unfortunately, I broke the transfer before she saw it. Apparently, the icing will not dry completely unless left out in the open air. I left this one inside a cake caddy (thinking it would be good protection from anything messing it up). Lesson learned, though, and I'll try again later.
Letsgetcaking, that is absolutely gorgeous! Talk about detail work. You are one talented person. Sorry your little sister didn't get to see it before it broke, but thanks for sharing with us!
Apparently, the icing will not dry completely unless left out in the open air. I left this one inside a cake caddy (thinking it would be good protection from anything messing it up). Lesson learned, though, and I'll try again later.
Sorry to hear your transfer broke after all of your hard work.
For the future, you could get some clean, empty pizza boxes and store the transfer in on while it is drying. They have little vent holes that will let the air in, as well as being made from cardboard, which will breath a bit. They also take up little room and stack nicely. Great to also use for decorating cookies. You can get them in a restaurant supply store, or try to buy a few from a local pizza shop.
Thank you, Mme_K!
That's great advice, Barbaranne. I'll definitely look into finding new pizza boxes. I always felt a little uncomfortable leaving cookies out to dry overnight without some kind of covering. Thanks for the idea!
Oh, I cannot take the credit for that great tip. I read about it from someone here on Cake Central, I just don't remember who it was. I thought it was such a great idea that I bought the boxes the next time I went to the restaurant supply.
this is so wonderful - that tutorial is great! And there is so much great information in this thread!
Question - I saw that you outlined how to attach the RIT if the image is standing up or laying down. How would you handle/attach it if it where a little of both? More specifically, I am making a 3D shopping bag cake covered in fondant with a store logo on the side of it. I was planning to do a RIT for the logo. How would you go about attaching that to the cake - or is this even a viable option for a 3D cake? If not - what would you recommend?
Ohmygosh--I just found this thread and am thrilled! Thanks so much--I love this, especially the idea of a standing image...awesome!
Hi all, I'm a newbie here and in baking, and I thank you all for this thread!! After reading all your tutorials and tips & tricks here, from outlining to removing the RIT from the saran wrap, i finally found the time to try this last week. Since it was my first time to do this, i made the image big enough for me to make the outline properly. However, when I have finished my project, i had a problem when it dried out, because the whole image it was too thin to stand up. I gave up on the idea of making it stand up on top of my cake coz it was too fragile.
In my case, i think this is ideal if if just make smaller RIT as a topper for cupcakes. Need to practice more this weekend. THanks again to everyone!
kixbakes - you did a great job! I've yet to be successful at RIT. I saw that someone had posted that you can put another layer of any color all over the back to kind of "build it up" or thicken it to make it better for standing up. Did you try this? Maybe that would help.
I hope to be posting a successful RIT image soon.
^thanks dear. i'll try doing that over the weekend - in preparation for my son's cake and cupcakes! :p i will post pics again next week. goodluck to you also. post pics if you made one.
I attempted my first royal icing transfer last night. I made it on wax paper instead of the plastic. It seemed really thin when I was done so I piped a thicker coat of white all over the back of it to hopefully make it strong enough to stand up. I had a hard time with the black bleeding but I know that is becaue I didn't give it enough time.
It is at home drynig now. I have 2 questions though.
First, is it ok to use Antonia's royal icing?
Second - how do you get really fine lines? The transfer I used was Tinkerbell but it was only about 4 " tall so the lines around her eyes were difficult. Even the 1 tip wasn't small enough.
This post is so swesome, so many great hints and techniques.
I just attempted my first one as well last night! Dora the Explorer. I did the black outline with a #1 tip - also - still not small enough. Today I filled in the colors, but just noticed a lot of air bubbles! GRRR! Glad I started last night so I can have a while to practice before I need them for a cake in 6 days! I'm wondering about maybe outlining and filling with all white, then outlining with black and filling in the colors. I'm going to try that. I've looked up tips for not getting air bubbles, but I still think it's a hit or miss kinda thing. Any tips on that?
Scratch that idea - doy! If you fill it up with white, you can't see the picture to trace! DUH.
.....and this is why I love CC! I learned more about RIT from reading this thread than when I took a cake decorating class. Thanks for a great tutorial and everyone's great tips.
I just attempted my first one as well last night! Dora the Explorer. I did the black outline with a #1 tip - also - still not small enough. Today I filled in the colors, but just noticed a lot of air bubbles! GRRR! Glad I started last night so I can have a while to practice before I need them for a cake in 6 days! I'm wondering about maybe outlining and filling with all white, then outlining with black and filling in the colors. I'm going to try that. I've looked up tips for not getting air bubbles, but I still think it's a hit or miss kinda thing. Any tips on that?
Check out the website sweetopia.net She has great tutorials on using royal icing and I know I saw something in there about dealing with pesky air bubbles
BTW this thread is so great! I am going to do a Sesame Street cake for my son's 2nd b-day and I plan on trying these out! Thanks Sara for the fantastic tutorial!
I just attempted my first one as well last night! Dora the Explorer. I did the black outline with a #1 tip - also - still not small enough. Today I filled in the colors, but just noticed a lot of air bubbles! GRRR! Glad I started last night so I can have a while to practice before I need them for a cake in 6 days! I'm wondering about maybe outlining and filling with all white, then outlining with black and filling in the colors. I'm going to try that. I've looked up tips for not getting air bubbles, but I still think it's a hit or miss kinda thing. Any tips on that?
I found them!
http://sweetopia.net/2010/02/part-2-how-to-prevent-air-bubbles-in-royal-icing/
http://sweetopia.net/2010/02/how-to-prevent-air-bubbles-in-royal-icing/
this is so helpful!! Thanks...I'm working on either a royal icing transfer this weekend and a chocolate transfer...the little detailed parts are the ones I'm worried i wont be able to do.
I just read every post - all 10 pages...and it was awesome!!! I thoroughly enjoyed this thread, the tips, the do's and don'ts - especially the tutorial itself. I can't wait to try this!!!
And so...here is my question with regards to using a standing RIT: Has anyone tried to attach a mirrored image to the back so that the RIT has a 360 degree view? Meaning, what if I'd like my image to have a front AND a back so that from either side, you would see the same image?
And for the sake of discussion, what if I just wanted my image to have a smoother back look - instead of trying to apply the same image (one mirroed) to the front and back to a stick to stand up, what about just applying the stand up image to a precisely cut piece of fondant so that that back looks neat and clean?
Just curoius...thanks guys!!!
And so...here is my question with regards to using a standing RIT: Has anyone tried to attach a mirrored image to the back so that the RIT has a 360 degree view? Meaning, what if I'd like my image to have a front AND a back so that from either side, you would see the same image?
Just curoius...thanks guys!!!
You read my mind I have the same questions
On a side note and before I saw this tutorial. I once tried to use 'color flow' and it was a total disaster
I have never had good luck with this but haven't tried it in a while. Think I will go back and revisit it!!! I have a hannah montana cake next week end and think I might give it a try with that!
So I had my first go at it last night. I couldn't find anywhere how to do the actual flooding, so I just used a toothpick to apply the icing. This morning it has kind of sunk in the middle of several areas, and cracked on the edges of the sunken bits. I am trying to attach a photo on here, but I guess attachments still aren't working...grrr... I have seen people talk about alternatives to attachments, but can't remember what they said... anyone?
I also found it a bit difficult not to go over the lines in some places. I used a number 2 tip for the outline, was that too small?
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