Made 36 Skullette royal icing transfers for cupcake toppers and the black has bled into all of the pink bows. There are a couple of things I did wrong which is a fine lesson for future transfers, but does anyone have any suggestions on still being able to use these and they look good?
Possibly piping over the area again has been one suggestion, but I'm open. Cupcakes get delivered in about 36 hours so time is of the essence.
Thanks everybody!
Distressed Baker in Bedford 
Quote:
Made 36 Skullette royal icing transfers for cupcake toppers and the black has bled into all of the pink bows. There are a couple of things I did wrong which is a fine lesson for future transfers, but does anyone have any suggestions on still being able to use these and they look good?
Possibly piping over the area again has been one suggestion, but I'm open. Cupcakes get delivered in about 36 hours so time is of the essence.
Thanks everybody!
Distressed Baker in Bedford
Photos are extremely helpful in getting suggestions, can you post one?
If what you are saying is that you piped little Royal Icing bows, let them dry, and put them on cupcakes.
If this is what you did, it's helpful to let them dry a couple of days until they are as hard as glass -- and completely dry.
especially in a dark or strong contrasting color.
I think I stumbled across a possible remedy and wanted to share it...
"Dip the whole problem area in sanding sugar: One of my very favorite solutions. I messed up with a food marker on two of my baby onesie cookies. So I just flipped them over and gave them a nice dunk in the sugar." -- http://www.ediblexperiments.com/2013/01/full-tutorial-sugar-cookies-w-royal.html. This lady has some awesome tips!
I've attached an image of what my creations look like just for reference. I think I can pipe on a bit of icing in the pink area and dip it in sugar crystals to cover the area the black bled into the pink.
Fingers crossed!
Quote by @%username% on %date%
%body%