Jackie Posted 30 Jun 2004 , 2:08am
post #1 of

Please post any questions you have regarding this topic here.

How To Create a Frozen Buttercream Transfer
Dawn Griffin was kind enough to create a step-by-step article with very detailed photos.

About Dawn:
Although Dawn has been in the catering and events planning business for well over 11 years, she has just a little over 1 year cake decorating experience. While she is new, she has fallen in love with the art of decorating and can't imagine not practicing it.

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Edited to add:

This thread has been corrupted (damaged) so I'm locking it.
Please post any questions in "How Do I" forum.

Thanks. icon_smile.gif

183 replies
MarineWife Posted 19 Sep 2004 , 2:54am
post #2 of

Dawn,
Thank you for sharing your step by step article on Frozen Buttercream transfer. I tried it today and couldn't believe how well it worked. It has a very professional finish. My question is how long can I leave the transfer in the freezer? I'm putting it on a cake this Saturday. Would it be better if I stored it in a box to get hard? Thanks for your help.

MarineWife usaribbon.gif

GHOST_USER_NAME Posted 19 Sep 2004 , 5:59am
post #3 of

I've never stored one that long. But I honestly don't know why you couldn't. Yes, I would store it in a box to prevent condensation directly on the transfer. I would probably even then place the box inside of a plastic bag (grocery bag or garbage bag... depending on the size you need) for added protection against the ice that loves to freezer burn our food. I know it will take up a huge portion of space in the freezer... but we decorators have to make sacrifices for the greater good. LOL!! icon_wink.gif

Let me know how it works out for you. I'll be interested to know.

AgentCakeBaker Posted 4 Apr 2005 , 1:05am
post #4 of

Step 7 of your instructions said to smooth the back while gently pushing without blending your colors underneath. I'm not sure I understand. If we are piping icing on the front, how do we smooth the back?

This may be a dumb question but I can't visualize smoothing the back if you piped icing on the front.

montanakate Posted 4 Apr 2005 , 1:10am
post #5 of

I just posted a picture of my first frozen buttercream transfer using Dawn's tutorial (it's of a little lion) I was really happy with the way it turned out. Thanks for the help, can't wait to try another one. icon_biggrin.gif

tcturtleshell Posted 4 Apr 2005 , 4:00am
post #6 of

montanakate your cake turned out great!! ~TC~

GHOST_USER_NAME Posted 4 Apr 2005 , 5:33am
post #7 of
Quote:
Originally Posted by AgentCakeBaker


This may be a dumb question but I can't visualize smoothing the back if you piped icing on the front.




You are not piping onto the front... you are actually building up onto the back of the transfer. You have to turn it over to see the front.

flayvurdfun Posted 4 Apr 2005 , 9:03am
post #8 of

and that little lion was too cute to! Dawn has the abilities to help us all do great things...but it all comes down to the decorator! You make all the difference!!! Everyone does.....

AgentCakeBaker Posted 4 Apr 2005 , 12:51pm
post #9 of

Ok. I think I understand. I guess I actually need to practice the actual transfer first.

GHOST_USER_NAME Posted 4 Apr 2005 , 4:09pm
Quote:
Originally Posted by flayvurdfun

Dawn has the abilities to help us all do great things...but it all comes down to the decorator! You make all the difference!!! Everyone does.....




Amen!!! All I have is information.... the determination is solely yours. icon_biggrin.gif

AgentCakeBaker Posted 4 Apr 2005 , 8:03pm

Dawn
Can I use parchment paper or do I have to use wax paper? What's the difference between the two?

GHOST_USER_NAME Posted 4 Apr 2005 , 8:09pm

Wax paper you can see through. You have to see what you are transferring. If you can see your design through your parchment- go for it. Wax is also much cheaper.

AgentCakeBaker Posted 4 Apr 2005 , 8:19pm

Then I think I will go with wax paper. Thanks!

Bettye Posted 7 Apr 2005 , 7:08pm

Step 1 Instructions state: 1. Choose a graphic image and print it out in reverse/mirror image.


How do I print it out in reverse/mirror image? icon_confused.gif

m0use Posted 7 Apr 2005 , 7:17pm
Quote:
Originally Posted by Bettye

Step 1 Instructions state: 1. Choose a graphic image and print it out in reverse/mirror image.


How do I print it out in reverse/mirror image? icon_confused.gif



It is something under printer properties, possibly under advanced options.
File>Print>Properties...now each printer may be different some it's under an advanced tab, some it's under an options tab. And the choice will either be reverse or mirror image- it means to print the image backwards.

Bettye Posted 7 Apr 2005 , 7:32pm

OK, I am looking for it now.

thanks

GHOST_USER_NAME Posted 7 Apr 2005 , 9:09pm

I've even seen it listed as "Print in reverse for Transfers." Just look for anything that may be indicating printing in reverse.

If you do not have XP, yo can use these instructions:

http://community.webshots.com/photo/265808017/201151673DkxqAC

4 pages total

Apieceofcake2 Posted 11 Apr 2005 , 9:56pm

I am not sure I understood this part of it...

7. When you have finished coloring in your graphic, smooth the back while gently pushing without blending your colors underneath. This will settle your frosting into the grooves and create a smooth finished project.

How do you flip it over to smooth it out without messing up your work? Are you smoothing it on the wax paper or the icing?

GHOST_USER_NAME Posted 12 Apr 2005 , 5:18pm

No where does it say to flip it over at this point. The front of the BCT is touching the wax paper. You are always working in the back side. You will not flip it over until you are ready to place it on the cake. If you look at the pictures, you see the side I'm working on just gets uglier and uglier... that's because you are working on the back side.

Once you try one it will make sense.

Apieceofcake2 Posted 12 Apr 2005 , 5:31pm

I understand now. Thank you. icon_smile.gif

briggs2 Posted 20 Apr 2005 , 9:21pm

Does the Von's fudge icing come in a tube? If so do you use their tube or do you transfer to your own icing bag and tip?

GHOST_USER_NAME Posted 21 Apr 2005 , 5:45pm

Von's has quite distributing the fudge icing. I have heard that Wilmar brand works just as well. Most store brands will work well. Just make sure it's not super creamy (like the name brands). The stuff that comes in a tube will work if it's very thick. in fact, the Wilton brand is so thick, I have to add a little buttercream to it. Yes, take it out of the tube and place in your bag.

JoJo4 Posted 21 Apr 2005 , 6:51pm

I am very new to cake decorating and today is the first day I've heard of Buttercream Transfers so I have lots of questions but will only ask one and hope for the best. I bought Wilton's premade white icing. Can I use this to do the transfer or do I have to actually make the buttercream frosting recipe? Also can I use gel for the outline? I was planning to do the gel outline and then transfer to cake and decorate so that's what I have the supplies for. HELP!

flayvurdfun Posted 21 Apr 2005 , 6:55pm

yes you CAN use it, but buttercream is better.... I had left over store bought frosting and it worked but even more wormy looking then the my buttercream was.... you already have it.... I'd use it!

JoJo4 Posted 21 Apr 2005 , 6:59pm

Thank you! The problem is I have NO shortening in the house and I've been out 4 times already today buying stuff for this party on Saturday. It's Wilton's decorating frosting - do you think it's better than store bought? Any tips on how to work with it?

JoJo4 Posted 21 Apr 2005 , 7:01pm

I didn't mean store bought because I obviously bought the Wilton's at the store - but I meant do you think it's better than the stuff at the grocery store. Thanks.

GHOST_USER_NAME Posted 21 Apr 2005 , 7:09pm

Ok- you are describing 2 different transfer methods. A BCT is not made
directly on the cake. So, no, you would not use the gel. Also, store
bought icing does lousy on a BCT (in my experience). You will be very sad when you go to remove the wax paper. However, you can use the supplies you have purchased to create a BC GLAZE. I have never used store bought icing for a gaze, but I imagine you can.

Click here for complete instructions:

http://community.webshots.com/album/111071540UEhrpE

This will take you to directions for a BCT, Chocolate Transfer and
Buttercream Glaze. Buttercream Glaze technique starts on page 2 at the
bottom.

Let me know how you do.

JoJo4 Posted 21 Apr 2005 , 7:24pm

It looks like I will be going out to the store yet again today!! icon_smile.gif It sounds like I really should make the homemade buttercream. The only thing I'm confused about with the BCT is the outline. I can't use the same icing for the outline as I do for decorating the image? Thanks for your help.

flayvurdfun Posted 21 Apr 2005 , 7:41pm

for the most part when I put a picture on a cake (like all pic cakes on here) I use either piping gel or the toothpick method.... I just found out the that the toothpick method is easier to do but takes a tad bit more time... but yes like Cali4dawn said.... you may be upset trying to remove the store bought stuff on a transfer.... its not made for much other then to border, or ice a cake... but I had to use some store bought stuff to finish off a transfer, and it did work...yes it was harder to get off paper, but it worked, it just looked more wormier.... so I wouldnt use it again for one, but at least I tried... and I would agree once again with Cali4dawn that you could probably use it for the glaze method.... adding milk to thin it....

JoJo4 Posted 21 Apr 2005 , 8:02pm

What is the toothpick method? The stuff I bought for the outline is Wilton's Black Decorating Gel. I'm assuming this is not good to use. I have to go out again anyway so I might as well get what I need to make this work the best. I won't have a 2nd shot at this because it's for Saturday! icon_smile.gif Thanks for your posts! Sorry to be so clueless.

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