hbquikcomjamesl Posted 29 Aug 2012 , 9:32pm
post #1 of

Wish me luck. I had 2 copies each of the 2 images planned for the cake printed on a single sheet.

Any hints on storage until it's actually applied to the cake? The media appears to have a thin layer of what appears to be frosting, on a backing sheet, and I was told to chill it in the freezer for 15 seconds prior to application.

6 replies
kelleym Posted 29 Aug 2012 , 9:57pm
post #2 of

Store it flat, cool, and dry. I usually freeze mine for 2-5 minutes before applying to cake. Don't take it out of the freezer and set it aside and do other things, you need to use it right away while it's freezing cold. Hope this helps!

hbquikcomjamesl Posted 30 Aug 2012 , 2:27pm
post #3 of

Since I would be trimming the images to within 1/16 inch of "full bleed," I needed an advance feel for the handling characteristics, so I trimmed off a rectangular piece from one of the blank corners of the sheet, trimmed away the "backing only" edges, and stuck it in the freezer.

After no more than a minute in the freezer, I pulled it out. It peeled easily, and held it in my hand as it came back up to room temperature. I was pleasantly surprised at how easily it peeled, and how well it held together in my hand, for far longer than it would take to line it up on the cake, and plop it down.

Tasted a bit of it. Very bland.

hbquikcomjamesl Posted 1 Sep 2012 , 9:04am
post #4 of

And here it is. Concept sketch, finished product, and the spare set of edible images. Hopefully, the folks at the Printing Museum will approve.
Image
Cake for 2012 Leland Awards by Tracker-Backer, on Flickr

Here's a closer look at the finished cake:
Image
Cake for 2012 Leland Awards by Tracker-Backer, on Flickr

and a look at the dairy-free cupcake, for my dairy-allergic colleague
Image
Cake for 2012 Leland Awards by Tracker-Backer, on Flickr

hbquikcomjamesl Posted 1 Sep 2012 , 1:49pm
post #5 of

Incidentally, the writing is with very stiff BC (a bit too stiff, but I was overcompensating for slump), drawn off the same batch as the main cake frosting before thinning it to a spreadable consistency, darkened with cinnamon, food coloring, and a tiny dash of ground clove.

The cupcake is frosted with a mixture of Vermont Grade B, powdered sugar, and a dash of cinnamon.

The cake is a DH spice cake mix.

hbquikcomjamesl Posted 1 Sep 2012 , 11:34pm
post #6 of

The cake was a big hit at the Leland Awards festivities today. As was the dairy-free cupcake, with my dairy-allergic fellow docent.

southerncross Posted 2 Sep 2012 , 2:06am
post #7 of

Wow, the image and cake look great. I just got a dedicated printer, ink and icing sheets for a grooms cake in October. I plan to print out a Black Watch tartan to wrap around the side of the 10" cake. Then the family coat of arms on the top (only Americans of Scottish lineage are so obsessed...I didn't have the heart to tell them that a clan badge might be more authentic...but I'm just the caker). Seeing your first results give me great courage.

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