Reply to "Icing Transfers and Air Pockets"

LyndaBNibbler

Julia M. Usher posted:
Econlady posted:
Try letting it dry and then attach with icing.
This (letting the underlying icing completely dry) would be my recommendation too - or using a thicker underlying icing to start.

Hi, Julia! The underlying icing I use is pretty thick. I know that when I place them under a fan it happens more often than not. The underlying icing forms the crust rather quickly and the underneath doesn't fill in...hence, a big air pocket. Blah!

I've always set them on wet icing...guess this technique applies to only eyes or small transfers.

4/24/179:02 AM

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