Comments on: Royal Icing Cupcake Toppers

By: Lisa

Lisa — Fri, 06 Mar 2015 04:03:17 +0000

In reply to Rachel c. Hi Rachel, I have not tried to use royal icing transfers on Italian buttercream. It is a bit mosist so I have not tried it. If you want, you can always make them out of fondant.

By: Rachel c

Rachel c — Wed, 25 Feb 2015 17:44:22 +0000

Hi Lisa,

Thanks for all of your useful tips!

For the tests you’ve done with RI transfers on buttercream, were they all with a crusting buttercream? I’m wondering if the royal icing would hold up on an Italian meringue buttercream.

By: Lisa

Lisa — Sat, 18 Oct 2014 02:13:46 +0000

In reply to jENNIFER.

Hi Jennifer.

I have had success leaving the transfers on for a few days. Once, I set a cupcake aside for a week and it look as good at the end of the week as it did in the beginning. That said, royal icing is tricky. Humidity has a lot to do with it. Make sure the royal icing transfers have had several days to dry completely.

I suggest you make a practice run and see how it works for you in your climate. I wish there was a more definate answer I can give you but, like I said, humidity has a lot to do with it.

Lisa

By: jENNIFER

jENNIFER — Fri, 17 Oct 2014 18:48:15 +0000

How long can you leave the royal icing transfers in the buttercream before they start to melt? We are doing them for my son’s birthday party and we pretty much have to everything premade before the set up (it’s at a place called Pump it up) so we won’t be able to really do anything but put them out a few minutes before everyone gets there. Wondering if we put the transfers on the cupcakes that afternoon how they would hold up…any help you can give me would be great.

By: Rachel

Rachel — Mon, 25 Aug 2014 16:43:47 +0000

In reply to Lisa.

Thanks Lisa!
I have an order for another 2 dozen and they will be traveling with them so am definitely going to try packing those separate for them to put on before serving. Here’s a picture…if this works 😉
https://www.facebook.com/329459997219989/photos/pcb.348844788614843/348842711948384/?type=1
Thanks for any and all help 🙂
Rachel

By: Lisa

Lisa — Mon, 25 Aug 2014 12:51:35 +0000

In reply to Rachel H.

Hi Rachel,
I am sorry you had trouble with your cupcakes and transfers. There are a few things you can do to help prevent them from breaking. If I were to make a goal post to stick down into the icing, I would not stick the transfers into the icing until right before the cupcakes were served. I have a few more ideas but, I am going to email you. You have inspired me! 🙂

By: Rachel H

Rachel H — Mon, 25 Aug 2014 00:34:43 +0000

Hi..
I know this has been up for awhile, but I had a question. I made some football cupcakes this weekend with royal icing goal post toppers. The bottom tip of the goal post I stuck into the cupcake and frosting. It was super cute! Until the goal posts started breaking off right on the buttercream frosting line. Is it the mixture of the two that makes the royal icing break down? Any tips or ideas you can think of to help me out with that? Thanks!
Rachel

By: Lisa

Lisa — Wed, 11 Dec 2013 15:30:52 +0000

In reply to courtney.

Hi Courtney,
Colors do darken with Royal Icing just like with buttercream. I use Americolor gels and use “Chocolate Brown” and “Ivory” for fleshtone. I add a small amount of each until I get the color I want. More ivory and less brown works for me.

Here is a post I did about taking orders: http://thebearfootbaker.com/2012/11/tips-on-taking-orders/

Here is a guide for beginners but there is a lot of information and tips for everyone: http://thebearfootbaker.com/2013/12/beginners-guide-to-cookie-decorating/

By: courtney

courtney — Wed, 11 Dec 2013 06:19:37 +0000

i love the bees and the tips are very helpful!, that being said, i have a question about coloring, i use the wilton food coloring gels, and i can NEVER get a good peach (or skin) color, mine comes out orange, i mainly work with RI and a TON of fondant, now i understand that colors darken with butter cream and fondant, is this the same with RI? also what colors do you use to make (skin or peach), and how much? also (and im fairly new to the business) do you know of any cheap website for cake boxes, glitter and pearl dusting, cake tools, cookie cutters, and pre-made flowers? anything would help! im from a small town, and competition is something fierce, every stay at home mom is starting up cake businesses from home, so im trying to stay on top of the competition and stand out. Everything i have learned about decorating has come straight from websites like yours and youtube, and while i see nothing but improvement in myself, i have acquired a small following. I like the things you make, your detail is exquisite. Any tips for a beginner would very much be appreciated from this end! 🙂 (oh and any tips on pricing? i feel at times im selling myself too short)

By: Lisa

Lisa — Mon, 01 Jul 2013 00:30:42 +0000

In reply to Aida@thecraftingfoodie.typepad.com. You are very welcome Aida!