| Author |
Message |
coreenag
Frequent Member
Joined: Mar 21, 2007
Posts: 305
Location: Hinton, Alberta
Birthday: Jul 02
Gallery Supporter Member
|
 Posted:
Thu Aug 02, 2007 3:16 pm |
  |
I want to make a cake with a picture on it or one with characters around it. I have seen many discussions on chocolate transfers, color flow, frozen buttercream transfers etc but am wondering what everyone uses and why? What is easier? What works best? Any tips? I have not tried any yet and wonder which one to start with. Thanks! |
|
|
     |
 |
|
|
|
randipanda
Frequent Member
Joined: May 01, 2007
Posts: 434
Location: Houston
|
| Posted:
Thu Aug 02, 2007 3:32 pm |
|
I really liked the chocolate transfers because they tasted REALLY good. (Granted that would depend on the kind/type of chocolate you use)
What I didn't like is they are so heat sensitive and that they are hard to color-you have to use an oil based coloring, not just your standard colors.
From what I understand, when you are doing color flow, you don't HAVE to use the wilton color flow powder. It jsut makes it more expensive. You can just thin down royal icing. |
|
|
|
|
|
|
|
