I don't remember who (I think Diane) asked for my BC Glaze technique instructions. Well, I finally made a tutorial.
It starts toward the bottom of the page and is 7 pictures long.
Let me know how it works for you or if I need to tweak it some more.
Your tutorials are great. They're very easy to understand and see. Keep up with your awesome work.
I'm about to the glaze for the first time but don't understand if I have to turn over after filling, doesn't it stick to the board?? please help
Wow! That's great! Thanks for taking the time to share your technique.
Just one question, what kind of corn syrup do you use? All I ever find in the grocery store is the golden corn syrup. Is this the one or do I look for something else?
No-No-No: Look at the pictures. You do this technique directly on the cake, so there is no flipping.
I use clear corn syrup. Karo brand is what I have at the moment, but I'm not faithful to any one brand.
I don't know how golden corn syrup would effect the coloring. It probably won't matter on dark colors. Mix up a teaspoon and see what happens.
Does anyone know where I can find clear corn syrup in Canada??
I've checked so many different grocery stores, but they all carry the golden corn syrup only.
Thanks, cali4dawn, for this tutorial. I used your frozen buttercream tranfer tutorial and absolutely love using this technique. I am looking forward to using this tutorial to add another technique to my abilities. Thanks again,
Make sure I get to see your cake!!
wow that is wonderful . I will practice this tomorrow for the cakes I am making on friday. Because when I did the buttercream transfer guitar LOL I was very lucky that if (literally) fell in the right spot when I flipped it. Wish me luck!! Keep up the good work and your website is interesting and fun to view!! I can NO wait I WILL learn alot from there!
please help me I still don't understand what you mean by patting the back of the transfer, don't you mess up the details? this is all new to me I usually just do the glaze but I really want to do the frozen one please help me
Your tutorial was really good!! ~Tina~
Tina- nope, no hard as a rock effect here! When it dried it is very much like the buttercream you will use to ice the cake (just a little sweeter from the syrup). Plus the colors will be the colors you want. They will not dull like color flow or royal. If you want to match your border with a color in your transfer, no problem! Just make enough for both and add your syrup to the transfer portion of the icing.
Honestly, no I wasn't even thinking about royal or color flow when I designed this. I don't like wither of those and so I never ever have made either. I just wanted a quick transfer method. I didn't even know it would crust until after I tried it. That was an added bonus!!
I came up with this kind of through a recipe ladycakes gave me. Hers sounded like a good recipe, but required mixing yet another batch of another type of icing. I thought that sounded too much like work. Corn Syrup was in her recipe. So I figured, "What the heck?" What if I simply added it to my already made buttercream? I tried it and it worked! I didn't have to make a different recipe after all.
I just had to share.
I just had to share.
I just love when you share Dawn. You come up with some wonderful, creative helpful ideas and tricks.
Thanks for the reply Dawn! I will try it! Keep up the good advice! ~Tina~
Help! Why can't I find the glaze transfer instructions?
AYes, I am looking for this tutorial as well and can't find it anywhere. Does anyone have it?
I only see webshot downloads but do not see any glaze directions either. Are we supposed to download the part in blue that says download for mac os now at bottom of page?
AThis thread is from 2005. I think OP removed tutorial.
Darn. Does anyone know the technique or where to find more information on it?