Royal Icing Emblems

Decorating By stephanievo5 Updated 1 Sep 2009 , 7:57pm by stephanievo5

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stephanievo5 Posted 1 Sep 2009 , 5:58am
post #1 of 5

I need some advice with making a flat type of emblem. A doctors office want their design on their cake and I thought I'd do it in Royal Icing. It dried all the way but it was super brittle. I guess my question do I do this and have it be sturdy?

4 replies
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GottaLuvCake Posted 1 Sep 2009 , 6:49am
post #2 of 5

Just yesterday I used the Buttercream transfer method for a military insignia on a cake. It turned out great, I will definitely be using this method again in the future LOVE IT! icon_biggrin.gif

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xstitcher Posted 1 Sep 2009 , 7:00am
post #3 of 5

Are you making a solid emblem if so how about doing a RIT?

See instructions (including pics) on this thread. Or you can use colourflow, same technique. You want to make sure you do it on a flat surface and give it plenty of time to dry.

The other thing you could do is make it out of gumpaste and paint any colour you need on it.

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scrumptiousbakeshop Posted 1 Sep 2009 , 5:12pm
post #4 of 5

I did a cake for a non-profit organization and did it with the Wilton Color Flow method. It worked really well. You just need to make the emblem thick enough that it won't break when you remove it from the wax paper backer and make sure it is really dry (I did mine a week in advance just to be on the safe side). I removed it by placing it on the edge of my counter and then pulling the wax paper down at a 90 degree angle - does that make sense? It worked really well

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stephanievo5 Posted 1 Sep 2009 , 7:57pm
post #5 of 5

Thanks everyone! I appreciate your advice. They put the order in for the cake 2 days before the event so I thought placing the piece in front of a fan. Maybe that didn't help matters. But I will for sure try the color flow method!
Thanks again!

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