Chocolate's. Bct "cut Outs"

Decorating By crouton800 Updated 10 Aug 2005 , 4:49pm by PolishMommy

crouton800 Posted 1 Aug 2005 , 5:53am
post #1 of 10

bear with me...this question is a bit tricky...
if I had to make little flat characters/flowers etc to "stick" on a frosted cake either on top or on the sides of a cake, which is the best way to making chocolate run outs or by using bittle buttercream transfers? these characters are to be no more than 2"x2". I'm concerned with the choc or BC melting and whether it can hold it's shape and hold up on the side of the cake.

9 replies
gma1956 Posted 1 Aug 2005 , 6:07am
post #2 of 10

I have never used BCT for cut outs. Only for the top of a cake, a top that lays flat.

I have used chocolate for cut outs. I stood them up on top and stuck them to the sides. As long as they are in an air conditioned room they will hold up.

Here is a picture of a cake I did with the chocolate pieces.. I did it like you would do a BCT but I did not put it in the freezer or fridge.. You don't really want to do that with chocolate because it can cause it to sweat when it is taken out of the freezer and that can break down the chocolate.

crouton800 Posted 2 Aug 2005 , 11:48am
post #3 of 10

Thanks for that. The choc really stands well. I like the choc girl, very sweet!

Bubbles Posted 2 Aug 2005 , 1:22pm
post #4 of 10

I have never done BCT, I have only done royal icing or color flo tranfers. They take a little while to dry, but they hold up very well

GMA1956 - I have only done the chocolate cut outs once. It turned out o.k. but I wasn't overly happy with how mine turned out. Any suggestions? It just didn't seem as smooth as I would have hoped. The one you did is so cute.

abbey Posted 8 Aug 2005 , 2:25am
post #5 of 10

How do you do a choc cutout?

PolishMommy Posted 9 Aug 2005 , 4:33am
post #6 of 10

How about color flow? They do take about 36-48 hours to dry though...

crouton800 Posted 10 Aug 2005 , 12:04pm
post #7 of 10

Is colour flow the same thing as royal icing run outs? If so, i may have to resort to that...coz chocolate will melt too fast. Tried it the other day and our humidity is too much for the standing up choc!

thecakemaker Posted 10 Aug 2005 , 12:48pm
post #8 of 10

I've used colorflow and royal icing but my favorite is the chocolate transfer. There are a couple pics in my gallery. Chocolate is very easy to work with and is less fragile than the royal or colorflow. It doesn't tend to break down as easily either.

Good Luck!

Sugar Posted 10 Aug 2005 , 12:52pm
post #9 of 10

You can use thinned down royal icing instead of Color Flow. Color Flow is a way for Wilton to make money. icon_lol.gif

PolishMommy Posted 10 Aug 2005 , 4:49pm
post #10 of 10
Originally Posted by Sugar

You can use thinned down royal icing instead of Color Flow. Color Flow is a way for Wilton to make money. icon_lol.gif

That's what I thought but I didn't experiment with the royal icing recipe run-outs. When I run out of my color flow mix, I'll have to though. Thanks for confirming my suspicions!!!

Quote by @%username% on %date%