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Royal Icing Transfers For A Cake {Video Tutorial}

Two of my co-workers had birthdays this week so I decided to make a cake to celebrate both of their birthdays. What better than a good old graveyard cake to celebrate getting a year older? Lol!

Today I’ll be showing you a video tutorial on the royal icing transfers.

I’ve made some royal icing transfers in the past but I’m no expert on them. All I know is that I never really had issues with them and I experienced little to no breakage. Well wouldn’t you know it but as soon as I hit the record button to film a tutorial it seems that everything that can happen does happen. Needless to say this was not my best experience with transfers but in the end it all worked out and I only had two breakages. This brings up a good point. Always make extras when you make transfers in case you have breakage.
Anyway, I’ve always used parchment paper for my transfers and have never had an issue with sticking. I’ve heard other decorators express problems with it but I didn’t understand why because my transfers usually come off with ease. This time around I did get sticking with the parchment and I learned something that I believe is the cause. Usually my husband keeps our house as cold as a meat locker but we had some cooler days this week and our thermostat was set higher. This difference in temperature is what I believe caused the sticking problem. It’s my thought that the transfers do well in a cold environment. Another thing that happened is that I made my flood icing too thin so it took the tombstone transfers longer to dry. The warmer temperature in the house did not help matters.
What I learned is that consistency is key for drying. Using a thicker icing will help your transfers dry faster. I won’t make the mistake of making my icing too thin again. Also, I believe that the temperature in your house is important when making transfers. The cooler the better.
So without further ado here is the video. Although I had some issues with my transfers I hope that you will still find this tutorial helpful.
Stay tuned for my next post where I show you the finished cake.

Comments

  1. How fun Melissa!!! Can’t wait to see the Cake Finale!! Haven’t tried this…..you inspired me to give it a try!! Pretty awesome!

    Yaneri
    http://www.facebook.com/pages/Sweet-Bakes-Of-Mine-By-Yaneri-Rodr...

  2. WOW! I love it great job! I have not had much experience with transfers, I am not sure how they work with glaze, I might have to give it a try!

    I really enjoy your videos…and Collin says “Nice joy..you work FAST!”

    Hugs
    Kim

  3. I’m really looking forward to seeing your finished cake. The spider web is a very delicate transfer but it looks awesome.

    I work with Royal Icing transfers and have never used parchment paper. I always use Saran Wrap with a very light coating of Crisco shortening rubbed over it. Also, sometimes with an intricate transfer it is easier to release the transfer from the parchment/saran wrap by sliding the parchment/saran wrap to the edge of your work surface and peeling the parchment/saran wrap away from the transfers as you pull parchment/saran wrap down as you reach the edge of the work surface.

  4. LOVE the RI web transfer! It looks great on your cake and would be wonderful on cupcakes! Thanks for sharing:)

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  1. […] 13, 2012 6 Comments If you read my previous post then you know that I made a graveyard cake for two of my co-worker’s birthdays. Here is the […]

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