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Royal Icing Transfer (RIT) PICTORIAL! - Page 9

post #121 of 171
Thread Starter 
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 icon_biggrin.gif

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.
post #122 of 171
Thanks for sharing your knowledge! icon_cool.gif
post #123 of 171
Quote:
Originally Posted by cakehelp

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 icon_biggrin.gif

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.
post #124 of 171
and help, thanks
post #125 of 171
will this work on fondant for cookies??
post #126 of 171
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. icon_cry.gif 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.
LL

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #127 of 171
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! thumbs_up.gif
post #128 of 171
Quote:
Originally Posted by letsgetcaking

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.
post #129 of 171
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!

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #130 of 171
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.
post #131 of 171
this is so wonderful - that tutorial is great! And there is so much great information in this thread!
post #132 of 171
Oh thank you so much! I'm going to try this real soon. Thanks again!
post #133 of 171
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?
post #134 of 171
Ohmygosh--I just found this thread and am thrilled! Thanks so much--I love this, especially the idea of a standing image...awesome!
post #135 of 171
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. icon_smile.gif Need to practice more this weekend. THanks again to everyone!



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