Frozen Bc Tranfer With Royal Icing?

Decorating By Adevag Updated 31 Aug 2009 , 12:39am by Adevag

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Adevag Posted 30 Aug 2009 , 11:24pm
post #1 of 3

I have never done a frozen butter cream transfer but they to be perfect for creating images. Can I put a transfer on the side of a cake? Can I use royal icing instead? Has anyone tried?
Thanks, as always.

2 replies
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xstitcher Posted 31 Aug 2009 , 12:06am
post #2 of 3

Here's a tutorial for RIT (Royal Icing Transfer) with pics, you don't freeze it. It's on page 2 of the thread and I think it's more sturdy for the side of the cake and would be easier to apply than a FBCT

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=648450&postdays=0&postorder=asc&highlight=royal&&start=15

Here's a tutorial for a FBCT:
http://cakecentral.com/articles/73/how-to-create-a-frozen-buttercream-transfer

and some for a Chocolate Transfer:
http://us.1.p4.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=35817&postdays=0&postorder=asc&&start=0

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Adevag Posted 31 Aug 2009 , 12:39am
post #3 of 3

thanks. Yes, now that I read your reply I realized how stupid of me to even think to freeze royal icing... Serves no purpose. I think I will try with the royal icing on the side instead of butter cream.

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