How Do I Transfer A Drawing Onto My Cake?

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

SheilaF Posted 20 Sep 2006 , 3:27pm
post #121 of 184

Great job! The transfers came out excellent! How cool she got to help you with decorating the cake. those are the memories kids enjoy the best when they get older.

Kisarune Posted 22 Sep 2006 , 1:41am
post #122 of 184

she was more happy to get to eat spiderman's head... seriously.. its the only part of the cake she ate.. was just the frosting of his head.. ^_^;; hahaha gotta love 3 year olds.. ^_^
at least the transfers came out good.. I couldnt decorate otherwise to save my life.. ^_^

ohh... and Walmart type fudge icing .. SUCKS.. I used it on the pony cake.. and parts of it came off.. >.< on spidey.. I just colored some of the buttercream black (by using green, then blue, and then black ) and it worked ALOT better for me... *nod nod*

berryblondeboys Posted 10 Oct 2006 , 3:39am
post #123 of 184

I cannot BEGIN to express how happy I am to have found this. I'm pretty good at constructing things, but am a LOUSY drawer. I kept thinking, HOW am I going to do a face or a character when I can't draw and I just don't think the gel method is good for much other than placement.

WOW!!! I cannot WAIT to try this out. I'll look like I'm an artist!!! I'll start simple and build up for sure. The idea of making the template the same size as the cake surface is INGENIUS. You are all very creative and I thought I was! LOL

My main "worry" is how to draw with that thick black Wilson's tube. I just used that black to make the choo-choo train 3D cake (didn't want to mess with making my own black) and that stuff is THICK!!!!

Are there any tricks to tracing? If I were tracing with a pen/pencil, no problem, but trying to trace details while squeezing a tube is another thing.

I cannot WAIT to try it! Boy! My husband will be impressed if I get this to work! LOL

Melissa

Fancymcnancy Posted 10 Oct 2006 , 3:38pm
post #124 of 184

For the outline, I just use the same buttercream that I make for the transfer and color it black. That way I can use a tip#2 to do the outline. It is easier for me than using a big tube of icing.

As far as tricks to tracing, I would just say to practice - it gets a little easier each time as you learn better control of your piping bag. Do some practice tracing on wax paper before you do the "real" thing so you'll be ready. It is actually really easy to do once you get the hang of it. THis is my favorite decorating trick!

Good luck! Please post a picture when you finish your first one.

Mandica12182 Posted 10 Oct 2006 , 5:14pm
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I am making my very first FBCT for a cake this weekend! I need to make a Spongebob cake for my Godson Alex who's turning three. I made a practice one and I think I need to used a smaller tip to do the outlines I used a #3 to outline and #5's to fill...I want to buy a #1 or #2 and try it again....I don't have much time to practice though...YIKES!

berryblondeboys Posted 10 Oct 2006 , 5:37pm
post #126 of 184

I was noticing that too that thin lines are key. Of course, the thought of piping a thick buttercream through such a small tip makes my hand ache already. I need to build up some more arm strength. My hands have always been my weakest part, go figure I want to decorate cakes! LOL

Melissa

nixmom Posted 11 Oct 2006 , 12:58pm
post #127 of 184

When the FBCT defrosts do the colors "run"? I am doing a black and brown horse for a 3 year old party on Friday. What is the best defrosting method? Thanks in advance! icon_smile.gif

berryblondeboys Posted 11 Oct 2006 , 1:11pm
post #128 of 184

I was told dark colors are more likely to run. One thing I read (haven't tried this yet, just gathering info) is to dab off the condensation with a paper towel when it comes to room temperature.

Intuitively, I would guess that the slower you can return it to room temperature, the faster the water will evaporate, so if your cake can fit in the fridge, putting it in there to slowly come down to temperature, but I don't know if that would work.

Oh, another thing someone said is to have a fan blowing in the room to dry the top as it warms too. For instance, my kitchen has a ceiling fan (soon to be removed) and I plan to turn that on when the transfer is coming to room temperature (after I dust it as I haven't turned that on forever and I'm sure it's dusty and I don't want dust on my cake! LOL)

Melissa

SheilaF Posted 11 Oct 2006 , 7:34pm
post #129 of 184

I have trouble squeezing frosting through a small tip too, but it does not have to be very thick for the outline. I usually use a #2 or #3 to outline (more often a #2).

Yes, the black does bleed. Not so much with brown, but they can. I lay a papertowel gently over it about every 3-4 min until it stops condensating to absorb any extra (and prevent running). A clean papertowel each time. It usually only takes 10 min or so before it stops condensating so heavily.

Sweet-Treats Posted 18 Oct 2006 , 12:25pm
post #130 of 184

Can the FBCT transfer be used on icings other than butter cream? For example on the seven minute frosting. Help please!

SheilaF Posted 18 Oct 2006 , 4:07pm
post #131 of 184

I've never heard of the seven minute frostings, so I'm no help there......

michelle1505 Posted 28 Oct 2006 , 6:49pm
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Just wondering I this would work with royal icing too?

Thanks

Michelle

Wendoger Posted 3 Feb 2007 , 5:11am
post #133 of 184

...so after reading all thru these pages, I decided to try one...I learned what I should and should not do the next time...but I dont think its too bad for my first...any and all comments welcome!!! (tips?)
icon_wink.gif
LL

Sugar_Plum_Fairy Posted 3 Feb 2007 , 4:37pm
post #134 of 184

Great job, Wendoger! Keep up the good work. The more you do them the easier they get (usually).

skatesusy Posted 6 Feb 2007 , 12:44pm
post #135 of 184

Thank you so much for providing these instructions. Do you prefer this method over colour flow or flood work?? I may also sound stupid, but why put it in the freezer - could you leave it out to dry? And does it need to go directly from the freezer onto the cake? Thank you so much.

SheilaF Posted 6 Feb 2007 , 3:51pm
post #136 of 184

"I" prefer the FBCT technique for a flat cake. I use the color flow or royal icing for stand up decorations personally. Yes, you do need to freeze it or it won't be solid enough to transfer onto your cake and it'll crack and/or get squished, not to mention stick to the paper with just letting it crust over. You just have to remember that the image will be reverse (mirror image) when you put it on, so if your image needs to face a particular direction, you need to have it printed the other way for making the image. And yes, it needs to go directly from the freezer onto the frosted cake.

jouj Posted 17 Mar 2007 , 6:50pm
post #137 of 184

Hi Cali4dawn,I love your transfer! I tried to make one last week, but after freezing it, I tried to flip it over the cake, but it broke into small pieces. I don't know what the problem was. How thick will your transfer be after it's finished? Do you freeze the design after outlining and before filling in? Why do you cover the transfer with the same color of icing you use on the cake? Thanks a lot for answering my questions. Can you please PM me.

SheilaF Posted 19 Mar 2007 , 4:06am
post #138 of 184

I'm not Cali4dawn, but I make mine at "least" 1/4 inch thick. Sometimes closer to 1/2 an inch when it's a larger transfer. I just let mine crust over before filling in. It helps the image "blend" with the top of the cake better if you use the same frosting on the back of your transfer.

jouj Posted 19 Mar 2007 , 12:54pm
post #139 of 184

SheilaF, I already did a transfer yesterday, it came out fine. I did it with leftover frosting, and I didn't have the same color to put on the back of the trasfer, so I used pink instead. You can see it in my photos from my profile.
Thanks anyway for your help.

mshoneybrown Posted 20 Mar 2007 , 7:54pm
post #140 of 184

i know there have been a million questions in this thread but i have to put my 2 cents in. what is the easiest icing to use for the outline? Wilton's class buttercream or the tube stuff? Also after you have outlined, when you are filling in the colors, should you no longer see your outline? should it all be blended together in the back? last question, what is the consistency of the icing for the color fill in? medium or thin?? thsnks.

Dayzie Posted 20 Mar 2007 , 8:43pm
post #141 of 184

I was wondering about the icing for the outline too. Thanks for reminding me and asking!

step0nmi Posted 13 Apr 2007 , 2:56pm
post #142 of 184

WOW! I just read through this whole thread! I can't believe this! I think all of my questions have been answered, which is awesome! I am definetly going to practice first before doing one! I think I am going to use this technique for a dartboard cake.

Thanks for all the wonderful questions to help us out! Great Thread! icon_wink.gif

NATH Posted 13 Apr 2007 , 5:41pm
post #143 of 184

SORRY, HOW DO YOU DO THE DETAILS OF THE FACE?AT THE END OR YOU DO THE FACE AND PUT IT IN THE REFRIGERATOR AND PUT THE LAYER AFTER.

I MIST SOMETHING

THANK YOU

NATHALIE

Tweetycup Posted 14 Apr 2007 , 5:46am
post #144 of 184
Quote:
Originally Posted by mshoneybrown

1. what is the easiest icing to use for the outline? Wilton's class buttercream or the tube stuff?
2. Also after you have outlined, when you are filling in the colors, should you no longer see your outline? 3. should it all be blended together in the back?
4. last question, what is the consistency of the icing for the color fill in? medium or thin?? thsnks.




1. I used some of wilton's tube stuff mixed with the homemade icing noted in the directions. (for my first fbct, it came out okay...was in a hurry to place it on cake and I messed up the outline)
2. The outline on the sides, you should still see until you put on that very last coat of icing. I covered the outlines within the picture with the colors. (ie. all pokemon's faces were covered with their skin color. I didn't cover Ash's eyes and mouth with his skin color - wanted to see what the difference would be)
3. I think it should all be blended in the back. (that's how mine worked)
4. can't help on that one (to new to know the difference in consistency)

I have a lot to correct on my first FBCT, but I tried it and now I know what to do and how to make those corrections.

here's a pic. http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=Tweetycup&cat=0&pos=0
It was a practice run for my son's b-day next month. The cake I used to set it on, was a disaster in itself, but it held the FBCT until I took my picture and we cut it.

HTH a little.

Tweetycup Posted 14 Apr 2007 , 5:51am
post #145 of 184
Quote:
Originally Posted by NATH

SORRY, HOW DO YOU DO THE DETAILS OF THE FACE?AT THE END OR YOU DO THE FACE AND PUT IT IN THE REFRIGERATOR AND PUT THE LAYER AFTER.

I MIST SOMETHING

THANK YOU

NATHALIE




No, no, definitely put the details of the face in at the beginning, no need to refrigerate before putting on the next layer.

see my previous post. I did the pokemon's faces and covered with whatever icing I was using for their bodies. I did not cover Ash's eyes or mouth with flesh colored icing. ( I wanted to see what the difference would be)

step0nmi Posted 17 Apr 2007 , 8:58pm
post #146 of 184

I was thinking about making a FBCT for a dartboard cake. But, I wanted to make darts out of gumpaste and dry them then stick them in the middle of the Bull's eye! Does anyone think it would ruin it??? Should I take a different approach???

wgoat5 Posted 17 Apr 2007 , 9:48pm
post #147 of 184

I quickly read through this topic but I didn't (sure I missed it) see if anybody smooths out the FBCT after they remove the wax paper and it is on the cake? Or would this ruin the transfer?

TIA

LittleLinda Posted 18 Apr 2007 , 12:57pm
post #148 of 184
Quote:
Originally Posted by step0nmi

I was thinking about making a FBCT for a dartboard cake. But, I wanted to make darts out of gumpaste and dry them then stick them in the middle of the Bull's eye! Does anyone think it would ruin it??? Should I take a different approach???




I'd be afraid that the darts would be a little top-heavy and fall over. Maybe you could make the pointed end of the dart VERY long ... enough to penetrate the cake really deep to combat the heaviness of what sticks out. I'm not talking through experience, I've never done it. It's just what I imagine.

PS: I see you have a little subject line up there that says "sticking things into FBTC" But the thread you are on is "How do I transfer a drawing onto a cake." In the future, be sure to hit "NEW TOPIC" before posting a question to get the best response.

Reesebaby1 Posted 5 May 2007 , 9:10pm
post #149 of 184

I am new to this technique and have a concern maybe you can answer for me before I begin. If you pipe on for instance the black for the face and the other colors for the minor details then you go and fill in the body color behind it, what keeps it from smudging the under colors or flattening them so they look thick and messy, or even what keeps them from just bleeding into your other colors?

ashleyj Posted 7 Jun 2007 , 12:01am
post #150 of 184

I did a practic bct last night and some of the design stuck to the wax paper when I started peeling it off. I froze it overnight. I also used chocolate store bought frosting for the outlines. Can someone tell me what I did wrong? Thanks for any helpful advice.

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