How To Put A Logo On A Cake

Decorating By midwestmom Updated 6 Mar 2007 , 10:12pm by debster

midwestmom Posted 6 Mar 2007 , 6:49pm
post #1 of 21

What ways do you use to put a specific logo on a cake? I've read about the frozen bc transfer. Are there other tricks or tips you can give to do this? ty

20 replies
midwestmom Posted 6 Mar 2007 , 6:58pm
post #2 of 21

this is what i think i want to put on the cake

clsilvus Posted 6 Mar 2007 , 6:59pm
post #3 of 21

You can use piping gel. It's clear or you can colour it. Print a reversed image of the logo (you'd select t-shirt transfer in your printing preferences) and trace it with the piping gel. Flip it over onto to cake and you have an outline to fill in.

Edited to add: for that logo I would rather do a FBCT.

mqguffey Posted 6 Mar 2007 , 7:04pm
post #4 of 21

I'd definitely go with the FBCT. I've done four and they've all turned out great. There's a CC tutorial I would definitely read. It includes a link to a long discussion thread that includes lots of tips.

midwestmom Posted 6 Mar 2007 , 7:08pm
post #5 of 21

Oh I have to print a REVERSE logo?
I hadn't thought of that. How do I reverse it?

CSMoore Posted 6 Mar 2007 , 7:12pm
post #6 of 21

I personally would do it in royal icing....only because I've tried the FBCT and just wouldn't come out right. Plus with royal icing you don't have to worry about whether your red will bleed into the white. The first time I did royal icing it turned out great, you just have to make sure you use a tooth pick or paint brush to make sure you don't have any places without color. Good luck with whatever method you go with.

midwestmom Posted 6 Mar 2007 , 7:13pm
post #7 of 21

csmoore, do you mean just freehanding the picture onto the cake with royal icing?

ckkerber Posted 6 Mar 2007 , 7:17pm
post #8 of 21

Depending on how big you want it to be, you could also do a chocolate transfer which is almost identical to FBCT except you're using chocolate. It's easiest with candy melts - you could buy white and add candy color to them. Then you pipe the outline of your design as well as the fine details, let that set, and then fill in. There are a bunch of tutorials on chocolate transfers in the forums. You could do it as big as you want but chocolate tends to be fragile / brittle so you'd need to make it nice and thick so it doesn't break when you're putting it on the cake. Chocolate transfers, too, need to be piped "in reverse" meaning that if you didn't reverse your image, when you flipped over your transfer it would be the opposite of what you piped.

melysa Posted 6 Mar 2007 , 7:17pm
post #9 of 21

i think she meant with the same method as a fbct. you can also do it with colored candy melts or colorflow (basically a thinned royal icing) . have a reversed image and then cover w/ parchment paper and pipe away!

Narie Posted 6 Mar 2007 , 7:18pm
post #10 of 21

Take it to photo manipulation program and choose the mirror function. I did this for you with photoshop. Is it the right size?

CSMoore Posted 6 Mar 2007 , 7:19pm
post #11 of 21

No I mean tape the picture down on a cookie sheet, tape a piece of wax paper down over top of the picture, and then trace it with your royal icing. Do the outline first and allow it the dry completed, then do the red and I would do the white last. I let mine dry overnight. It will dry hard. There is a very simple royal icing recipe in the recipe only calls for water, sugar and egg white powder...let me see if I can find it for you.

jescapades Posted 6 Mar 2007 , 7:21pm
post #12 of 21
Originally Posted by midwestmom

Oh I have to print a REVERSE logo?
I hadn't thought of that. How do I reverse it?

if you don't have a photo program, when you go to print it, you can choose the printer properties and there should be an option (probably in a drop-down box) to choose t-shirt transfer. that will print it out backwards.

CSMoore Posted 6 Mar 2007 , 7:21pm
post #13 of 21
cakesksa Posted 6 Mar 2007 , 7:35pm
post #14 of 21


Another option is to use Toba Garrett's Glaze. You outline the image, then flood-kind of like color flow, except you do it directly on the cake. If you look at my pictures, most of the sheet cakes are done this way. I have a Logo that I did with it also, see the "corporate cake", a cake I did for a bank.

Julie icon_smile.gif

caryl Posted 6 Mar 2007 , 7:52pm
post #15 of 21

I love the look of the glaze! Do you use royal or stiff buttercream for the outline? Do you have to worry about the glaze overflowing the outline, or does it move slowly?

cakesksa Posted 6 Mar 2007 , 8:17pm
post #16 of 21

Hi Caryl,

I have used both buttercream and glaze to outline, but use glaze most of the time (lots easier to get black with glaze than with buttercream). To use the glaze to outline you have to thicken it up with extra powdered sugar-I add enough so that when I run a knife thru it it takes about a count of 11-12 to come back together.

As far as the glaze to fill in with, mix it up so that it takes about a count of 5-6 to come back together. I usually outline with a 2 or 3 tip (2 for things with alot of smaller details, like the spiderman cake in my pictures), then fill in with 1 for tiny spaces (or you can pull the glaze in with a toothpick or corsage pin), then 2 or 3. I don't have to many problems with overflowing, but when I do I let it set up, then go over the black line with more of the thickened black glaze with a 1 tip.

If you use an airbrush, try to keep the area where the glaze is going to be as free of airbrush color as you can or lightly airbrushed, because I've found that the airbrush color tends to bleed into the glaze a bit. I'll airbrush around the edges of the top, but try to keep the center area clear (this is what I did with the spiderman and Porsche cakes in my pictures). One more hint: for light colors (skin tone, yellow, etc) or white, be sure to add a few drops of white-white. This makes the glaze more opaque so you don't see the background color or the outline thru the glaze.

Julie icon_smile.gif

caryl Posted 6 Mar 2007 , 8:55pm
post #17 of 21

Thanks Julie!
I've done FBCT before and don't always like the way they turn out. I end up freehanding most things. Your glaze technique looks great! Thanks for sharing your tips too!

midwestmom Posted 6 Mar 2007 , 9:07pm
post #18 of 21

Any other ideas for how to get the outline of the design onto the cake? Does anyone cut out the design & place it on cake? Use toothpick to outline? anything like that?

caryl Posted 6 Mar 2007 , 9:48pm
post #19 of 21

Piping gel.
1)Reverse your design,
2) cover with waxed paper,
3) outline design with piping gel onto waxed paper,
4) invert waxed paper onto cake-lightly pressing the piping gel into the crusted icing,
5) carefully remove waxed paper and the design should be on the cake.

CSMoore Posted 6 Mar 2007 , 10:01pm
post #20 of 21

I've cut the pictures out and traced it on a cake before. When I do that, I star tip the picture. I would use tip 13 just to give it a very clean and neat star tip look. I have some pictures of some with this method if you would like to see them, send me a email to and I'll email them to you.

debster Posted 6 Mar 2007 , 10:12pm
post #21 of 21

midwest Mom I did that for the first time with the school bus in my photos.

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