Edible Monogram Letters

Decorating By jcoleman0530 Updated 17 Mar 2013 , 3:20pm by manddi

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jcoleman0530 Posted 17 Mar 2013 , 3:19am
post #1 of 22

AHow do I make a single monogram letter for a topper? The ones I keep making out of fondant keep tearing or have creases. Please help!!!

21 replies
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manddi Posted 17 Mar 2013 , 3:31am
post #2 of 22

ARoyal icing runout! They're super easy if you have the right consistency! I'm on my phone so it's more difficult to copy and past links. Just Google royal icing runout tutorial; you should be able to find one easily.

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jcoleman0530 Posted 17 Mar 2013 , 3:37am
post #3 of 22

AOh Thank you :-) just upgraded to using g fondant a couple weeks ago And it's a totally different ball game. I've only used buttercream before.

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manddi Posted 17 Mar 2013 , 3:40am
post #4 of 22

ARoyal icing is soo much fun to work with!

The best part is that there's no grease so it's really easy to clean up!

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jcoleman0530 Posted 17 Mar 2013 , 3:52am
post #5 of 22

ASo royal icing is mainly for outlines and 3-D work?

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manddi Posted 17 Mar 2013 , 4:05am
post #6 of 22

AFlowers, scrolls, drop line work, borders... etc. If you can imagine it, there's a decent chance it can be done in royal icing. I'm not sure what your cake toy budget looks like but if you can swing it, the art of royal icing by Eddie Spence is an excellent book. You can get it for around $50 on eBay.

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fearlessbaker Posted 17 Mar 2013 , 4:22am
post #7 of 22

I think Yummy Arts has a video for learning to do monograms.

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jcoleman0530 Posted 17 Mar 2013 , 4:25am
post #8 of 22

AThank y'all too late to make it tonight but will definitely do tomorrow. I need it for the middle of a baby shower cake :-) [IMG]http://cakecentral.com/content/type/61/id/2952794/width/200/height/400[/IMG]

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manddi Posted 17 Mar 2013 , 4:34am
post #9 of 22

AWhen's the baby shower? Royal icing needs time to dry.

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jcoleman0530 Posted 17 Mar 2013 , 4:43am
post #10 of 22

ATomorrow.....

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manddi Posted 17 Mar 2013 , 4:46am
post #11 of 22

AIt really needs to be done tonight...

Do you want it to stand up on the cake or are you laying it flat? If you're laying it flat, you can use fondant and do it tomorrow. If you want it to stand up, any medium you use would need to be done tonight.

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manddi Posted 17 Mar 2013 , 4:47am
post #12 of 22

ACute cake btw :)

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cazza1 Posted 17 Mar 2013 , 6:37am
post #13 of 22

Make a spare or two in case it breaks

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arlenej Posted 17 Mar 2013 , 8:37am
post #14 of 22

just tuned in. RI might be best for you at this point. But I usually do straight gumpaste (cookie cutters help give a really neat cut)  with a skewer run through it while it's still soft.

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goodvibrations Posted 17 Mar 2013 , 9:23am
post #15 of 22

I use fondant and put white chocolate on the back.

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cazza1 Posted 17 Mar 2013 , 9:47am
post #16 of 22

goodvibrations I just read you tip in a magazine.  It said if you needed stiff fondant in a hutty to cut out your shape and then paint the back with melted chocolate.

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cazza1 Posted 17 Mar 2013 , 9:47am
post #17 of 22

Thats supposed to read 'hurry'.

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DeliciousDesserts Posted 17 Mar 2013 , 10:56am
post #18 of 22

AI use gumpaste & insert a skewer. It will need to dry before you even think of moving it.

If you need it to tomorrow I would go with RI

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rosech Posted 17 Mar 2013 , 2:49pm
post #19 of 22

AI understand that when using gumpaste or fondant, u stick a skewer whilst wet. Do u do the same with RI and how? If not then what is used to support the monogram?

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manddi Posted 17 Mar 2013 , 3:10pm
post #20 of 22

Alet them dry then flip over and place a skewer on the back and secure with a bit more royal

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jcoleman0530 Posted 17 Mar 2013 , 3:17pm
post #21 of 22

AThank y'all for every bit of advice. I didn't get to it last night, fell asleep, so it will have to go without. But Thank you all. :-) like I said I'm new with everything except buttercream. So I will be on here alot. :-) but I will try ri this coming week toget a feel for it.

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manddi Posted 17 Mar 2013 , 3:20pm
post #22 of 22

AYour cake is pretty darn cute without it ;)

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