How Do I Transfer A Drawing Onto My Cake?

Decorating By Jackie Updated 8 Jun 2009 , 6:50pm by toyanjason

flayvurdfun Posted 21 Apr 2005 , 8:21pm
post #31 of 184

you could use the black gel for outlining the pic once you have transferred the picture to the cake.... as for the toothpick method, on a site, I think it is, I loved her cakes and I emailed her and asked her how she put those pics on her cake. She emailed me back with the article she wrote for american cake decorating mailbox news. you can use a toothpick but kathy said, she used a pin of some sort but since I didnt have that I used my seam ripper. Easy enough to do..get a pic that you want to put on a cake... then you print it out (no reverse printing needed) get styrofoam or something like that... I used the foam pad from inside a nap pad (those sleeping mats that daycares use) put the picture under wax paper put the paper on the foam and start poking holes as the outline... you dont have to do alot of dots but where there is more detail you would.... the pad is there to let the pin or whatever go through the paper and into the foam with out sticking you or whatever but allows the pin or whatever you are using go through the papers (whatever you use, needs to be a small point). now since you have made lots of holes the holes have a pricky side (the side that was next to the foam) and because of those holes the wax paper will be stuck to each other...dont pull them apart until you are ready to put it on the cake....because the holes will shut and you may not have a good imprint when you use it.. anyway...once your cake has crusted you take apart the wax paper and picture paper and then you "press" the imprint onto the cake outline dry and color....

JoJo4 Posted 21 Apr 2005 , 10:31pm
post #32 of 184

Thank you so much! You have been so helpful!

vmw774180 Posted 25 Apr 2005 , 2:22am
post #33 of 184

I tried my first btc today as a practice run of a graphic for a cake I am doing in May. The results were OK for my first time. I do have a question about the push down/smooth out stage. I had a bit of trouble with the buttercream sticking to my spatula. So I then tried lightly pushing with "sweeping" the spatula. What is the proper stroke technique for this stage. I probably just net a little more practice. i am attempting to attach the pic so you can see and possbily give me some insight on how to make this better.



Lisa Posted 25 Apr 2005 , 2:51am
post #34 of 184 did a wonderful job--looks perfect! I would stick with what you're made a very nice transfer.

flayvurdfun Posted 25 Apr 2005 , 7:23am
post #35 of 184

it is a very nice transfer... I have to really try to do another....

vmw774180 Posted 25 Apr 2005 , 12:31pm
post #36 of 184

Thank you for the comments. It just looks a bit "wiggly" for lack of a better term. I will try a smaller tip for the outline for one thing and try to be more steady handded with my stripes.

What tip number to you all prefer for fill ins. I used standard round depending on the size of the space. I didn't know if there was a better method.


vmw774180 Posted 25 Apr 2005 , 12:40pm
post #37 of 184

I thought I would post about the black outline icing.

I used the buttery buttercream recipe listed in the instructions. (very tasty and great consistency by the way) I took out a portion of the recipe, just enough for the outline and mixed in cocoa powder for a dark brown color and then thinned it out with milk. I mixed in Wilton Black Gel Coloring and came out with a great color for the outline. You guys may want to try that if the store bought versions don't work.


tawnyachilders Posted 17 May 2005 , 3:37pm
post #38 of 184


Last night I did my first BCT, I used Wal-Mart fudge icing for the outlining. I left it in the freezer an hour and a half, and when I tried to peel off the wax paper the oulining pulled away from the design. The fill-in colors looked pretty good and came off the paper fine. What did I do wrong? Could my outline been too thick? Or should I have used something else for the outling? Any help will be appreciated.

tcturtleshell Posted 18 May 2005 , 4:37am
post #39 of 184

I use the wilton black (or med/thick homemade buttercream colored black) in the bag for my outline. I squeeze it out into a bowl then I added piping gel to thin it out some. It should be thick but not too thick. I outline the transfer on wax paper. Then fill it in w/ a tip that fits the size you need. Then I cover the back of the tranfer w/ whatever color. I do not use a spatula to smooth it in. I dip my finger in cornstarch & lightly push the icing in. Then put it in the freezer for as long as I want to leave it in there. It is always fine. My sister explained all that to me & it works great! She has wonderful FBCT cakes on CC. She tcrema, take a look.

To outline a pic you want on a cake. To do stars or what ever kind of tip you like I figured something out. I was not going to use the pin method it is a waste of time. What I do is copy the pic the pic in a mirror image. I use the same wilton icing black or whatever color. I thin it to med/thick consistency. I pipe the outline onto wax paper. I turn it over slowly on to the cake. Then I run my finger across the outline softly. I pull the waxpaper up slowly. Wa la it's done!

I had the hardest time when I first learned how to do transfers. I can't see just plain piping gel when I used it as a outline so I decided to try black. Works real good!

I hope that will help someone! You will just have to try till you figure out a way that is easy to you. Don't worry you'll get it! Then they are so fun to do!! Good luck~

flayvurdfun Posted 18 May 2005 , 4:57am
post #40 of 184

for sure it was.... I am trying another one as we speak...... I am afraid though that I wont get it off the paper.

littlebubbieschocolates Posted 18 May 2005 , 2:44pm
post #41 of 184

i could have used this last nite.. icon_cry.gif

mohara Posted 23 May 2005 , 2:07am
post #42 of 184

Does it matter how much in advance you make the frozen bct? I don't want to wait till the day we're having the cake, in case I mess it up. How long can it sit in the freezer?

Also, does it matter what tip size you use to fill in the outline?

I am doing my first one this weekend for my husband's bday cake. Uggh...the pressure! haha

Lisa Posted 23 May 2005 , 3:12am
post #43 of 184

You can do it far in advance if you need to. Just freeze and then wrap well so it doesn't get freezer burn.

I don't think it matters which tip you use as long as you can control the flow of icing and get into the small spaces or corners. You can also use a toothpick to push the icing into the small spaces/corners.

You'll do great I'm sure!

tinatchou Posted 15 Jul 2005 , 11:21pm
post #44 of 184

do you know of a good website to get images to use for buttercream transfer? I am looking for the "Fear Factor" logo for a cake this weekend? Any ideas?



briansbaker Posted 15 Jul 2005 , 11:34pm
post #45 of 184

found this.. Good luck!

tinatchou Posted 16 Jul 2005 , 1:56pm
post #46 of 184

Thank you!

crouton800 Posted 2 Aug 2005 , 11:56pm
post #47 of 184
Originally Posted by lisa

You can do it far in advance if you need to. Just freeze and then wrap well so it doesn't get freezer burn.

I don't think it matters which tip you use as long as you can control the flow of icing and get into the small spaces or corners. You can also use a toothpick to push the icing into the small spaces/corners.

You'll do great I'm sure!

Could I ask you how long it lasts in the freezer? 1-2 months possible? and would it last in the fridge, let's say for a week? I'm asking because i like to use meringue based buttercreams to cover my cakes...but i have a feeling that this type of buttercream is too soft for BCT. So I would only be using a bit of BC at a time.
Thanks in advance!

mcginnis Posted 4 Aug 2005 , 6:34pm
post #48 of 184


I'm confused as to what you mean by: be careful on how you do your layers. Like the white would cover the red, so do the white first.
This may be a stupid question, but I'm not sure how you can tell what layers to do first.


bnh4h Posted 5 Aug 2005 , 3:50am
post #49 of 184

do you put it in the fridge?

vitade Posted 5 Aug 2005 , 1:11pm
post #50 of 184

The questions about layers, remeber your looking at the design from underneath. Visualize that when you put it on the cake it will be flipped over. Therefore, the first layers of icing you fill in will show first. for example: If your doing a face you have to do the eyes and nose before you fill in the entire face. Does that make sense?

When I do these, I usually sit down with a copy of my pattern and think about all the different colors I need and then the order in which I will fill in, I make notes and keep it right by me as I decorate to refer back to.

Hope that helps. Once you do it a few times, it'll just come to you.


Fancymcnancy Posted 13 Aug 2005 , 3:14pm
post #51 of 184

I am going to try this technique for the first time next weekend and I have a few questions. I am somewhat of a beginner to the whole cake decorating thing (I've done many with the old star method, but that's about it). Here goes:

For outlining the picture, do you use a tub of store brand icing or the kind of icing that comes in a tube?

How exactly do you color the picture in? Do you just pipe it and smooth it with your finger?

Do you let the frosting dry between colors/layers?

Thanks for your help!!

chalala Posted 8 Sep 2005 , 3:53am
post #52 of 184

The article flavurdfun is referring to is very interesting. Is there a way I can get a copy of that article about using the toothpick method. I would also like to know if photograph that have been produced to a printed image can be done the same way-in order to do a cake portrait?

jennycakes Posted 9 Sep 2005 , 2:39am
post #53 of 184

I was wondering how to do the mirror image too- thanks!! I found it in print properties...can't wait to use it!

vitade Posted 9 Sep 2005 , 9:31am
post #54 of 184

I don't know how far in advance you can make a BCT and keep in the freezer or fridge BUT, let me just say, KEEP YOUR LEFTOVER ICING! Keep it in the bag with the tip. If you make it to far in advance and then "clean up", if you have repairs to make, you may not be able to duplicate the "same" color.


MissBaritone Posted 9 Sep 2005 , 11:50am
post #55 of 184

In England I can't get hold of wax paper and fudge icing is expensive to buy so I used black buttercream for the outline. I froze it for 10 minutes to allow it to 'set' so the colours I was filling in with didn't smudge the outline. I also used butchers wrap instead of wax paper. This is a clear plastic film usually sold for piping royal icing runouts on but it worked like a dream and the transfers release with no problem at all

faded_dress Posted 11 Sep 2005 , 8:41pm
post #56 of 184

I tried my first buttercream transfer last night, and it didnt turn out so well. Everything was fine until I tried to remove the wax paper...


What did I do wrong? icon_redface.gif Was it not frozen long enough, or am I supposed to wait in between colors so that they dry up? Also, when you put it on do you smooth it over (like with a spatula) or just tap lighty? Thanks in advance, hopefully I'll have better luck next time.

Oh, and thank you for the tutorial, it was great!

MissBaritone Posted 11 Sep 2005 , 9:04pm
post #57 of 184

How thick did you make it? They do have to be fairly thick to release properly. I freeze mine overnight as I do like to make sure they are solid before I peel them from the paper

Fancymcnancy Posted 12 Sep 2005 , 2:06am
post #58 of 184

I froze mine overnight because the wax paper was sticking to it too. THe problem I had was a lot of condensation as it thawed. Is there any way around that?

faded_dress Posted 12 Sep 2005 , 4:10pm
post #59 of 184
Originally Posted by MissBaritone

How thick did you make it? They do have to be fairly thick to release properly. I freeze mine overnight as I do like to make sure they are solid before I peel them from the paper

It was pretty thick, I used the recipe with crisco/butter in it. I'll try freezing it longer next time. Thanks icon_smile.gif

vitade Posted 13 Sep 2005 , 9:32am
post #60 of 184

I've never frozen mine even more than an hour. I use parchment paper, wonder if that makes a difference. I just wonder, when you were removing it, did you go straight from freezer to cake? Did you make sure and smooth over all with your finger after you placed design on cake before removing the paper? I always peel the paper BACK slowly and continue smoothing anywhere it seems to want and come up with the paper that seems to help with any stubborn areas. Also, make sure and keep your extra icing bagged up in case of touchups.

ps. cute design!


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