Frozen Icing Transfer

Decorating By ladydilee Updated 25 Apr 2014 , 3:25am by ladydilee

ladydilee Posted 22 Apr 2014 , 9:01am
post #1 of 16

I have a bit of a conundrum. My family is military and currently living in Korea. This Friday, my husband is taking command of a unit. I had planned on making the cake myself, but was advised that a store-bought sheet cake was 'traditional' and expected. Long story short, I go through my options and order a plain white cake from the Costco here, as they can't do actual personalized designs (don't even have a sugar printer). I thought I could get just the sugar sheet printed out somewhere, but apparently that is not a thing here. So, I have a plain white cake that I need to stick a unit crest on, and the only way I can think to do it is a frozen icing transfer. I will get the cake sometime mid to late Thursday morning.

 

So, here are my questions. They come from not being familiar at all with the Costco icing, as I have not ever had it.

 

1. Should I just try to pull some of the icing off the Costco cake to use for the transfer so it doesn't taste different? Will it freeze properly for the transfer? I asked for extra icing on the side, and they said they couldn't do that. 

 

2. If I make my own icing, what would be a good recipe that would work for the transfer and not taste too funky on top of/next to the Costco icing? Again, I don't know the flavor/texture of the white icing.

 

I have looked for copycat recipes, but apparently those don't really exist on the internet, other than saying 'it's standard buttercream!'.

 

Finally, if anyone has any ideas on how to do this other than frozen transfer, or if you have any pointers on how to get the transfer to look a bit less like it is just set on top, I would really appreciate it.

15 replies
docofthedead Posted 22 Apr 2014 , 9:26am
post #2 of 16

AGreetings from Ft. Campbell! I think you should make whatever you want. Dkn't let them dictate to you. I made my husbands cake, it was unique and everybody loved it. Although we also put out an entire feast...I have a friend who had a catering company so I had access to hot dog rollers, nacho cheese dispenser, steamer/warmer for hot dog sauce etc. We went overboard, but had a fantastic time. My husband is heading back your way again in June...blah. Anyhow, it's a special event and he deserves a special cake! Just my two cents

:USA:

ladydilee Posted 22 Apr 2014 , 9:40pm
post #3 of 16

Thank you for the reply, but that doesn't really answer my questions. I have already ordered the cake, and I don't really have the time now to do a cake myself, I have other things planned I need to take care of. I am glad you were able to cater your reception, that isn't an option for me, I have to pretty much do everything myself, so that is where I am focusing my time. 

If you have the option, I would recommend looking into command sponsorship to come with your husband when he is here. Get to see a whole different part of the world.

costumeczar Posted 22 Apr 2014 , 10:24pm
post #4 of 16

You can use whatever buttercream recipe you like, it won't matter with the costco icing too much. I'd use something that had butter in it, though, that will get harder in the freezer than something that's all shortening. Do NOT use the costco icing, that's all shortening and it will be a mess. You could use 1 pound butter to 2 pounds confectioner's sugar, or 1 cup butter and 1 cup shortening to 2 pounds confec. sugar, and milk to thin it to the consistency you need.

docofthedead Posted 22 Apr 2014 , 11:46pm
post #5 of 16

A

Original message sent by ladydilee

Thank you for the reply, but that doesn't really answer my questions. I have already ordered the cake, and I don't really have the time now to do a cake myself, I have other things planned I need to take care of. I am glad you were able to cater your reception, that isn't an option for me, I have to pretty much do everything myself, so that is where I am focusing my time. 

If you have the option, I would recommend looking into command sponsorship to come with your husband when he is here. Get to see a whole different part of the world.

I apologize, I know I did not answer your question. I was simply trying to offer some encouragement from another military spouse and share how we went about things. As for Korea, this will be his 3rd time there. We were recently on orders for Hawaii but due to my EFMP status the were deleted, so command sponsored or not, Korea won't have me either..lol. It's all good though...he is well past retirement time (24 years) so that's the next big move, wherever we land. We have been here for 15 years, and our oldest son is also stationed here. A change of scenery would be welcomed for sure, but this is home! Again, sorry for not answering your question. I knew there would be plenty of pros that would give you an expert answer. Just chimed in more on the "moral support" end.

ladydilee Posted 22 Apr 2014 , 11:48pm
post #6 of 16

Thanks, costumeczar. I have very limited experience with grocery store icing, since I decided at 12 that I could make better cakes than my parents bought, and have made all cakes and most of my icing since then.

 

Would SMBC work well? I have pretty much switched to using mainly that, because for some reason, powdered sugar icings started tasting funny to me, and it is worse now that I am pregnant. If not, I can just deal with it, but if I am going to make a batch of icing for the cake, I may as well use one I like, since I'll have leftovers. Maybe I'll just strip the cake of their icing and re-ice in my own. We'll see how much time I have.

AZCouture Posted 22 Apr 2014 , 11:54pm
post #7 of 16

AI tell ya, being in an area with a military base, I get to see lots of pomp and pageantry, and all the cool traditional stuff that goes with the balls, and change of guard, etc. etc. I do cakes for a few of the units that have good coordinators, and taste....anywho, it never fails to crack me and my cake buds up when the picture of the cake for Marine corps birthday hits the newspaper. All these perfectly polished Marines in their uniforms, standing at attention, getting ready to fire the gun salute, surrounding a droopy melty looking sheet cake with Wilton letters on it.

AZCouture Posted 22 Apr 2014 , 11:55pm
post #8 of 16

AAnd I think that was thoughtful of you, doc.

costumeczar Posted 23 Apr 2014 , 12:41am
post #9 of 16

Quote:

Originally Posted by ladydilee 
 

Thanks, costumeczar. I have very limited experience with grocery store icing, since I decided at 12 that I could make better cakes than my parents bought, and have made all cakes and most of my icing since then.

 

Would SMBC work well? I have pretty much switched to using mainly that, because for some reason, powdered sugar icings started tasting funny to me, and it is worse now that I am pregnant. If not, I can just deal with it, but if I am going to make a batch of icing for the cake, I may as well use one I like, since I'll have leftovers. Maybe I'll just strip the cake of their icing and re-ice in my own. We'll see how much time I have.

SMBC will work well as long as the color is an oil-based color so that it doesn't try to separate from the icing. Use candy colors and you'll be fine,

ladydilee Posted 23 Apr 2014 , 12:45am
post #10 of 16

Doc, I am sorry if I came off as ungrateful. It has just been a frustrating week as every option I explored for a sheet cake came up lacking. The commissary said they couldn't print sugar sheets, but they would stick a laminated pic of the unit crest on top...really???. The PX said their cakes come from a bakery that is 4 to 5 hours away, and everyone I talked to said the quality is really bad. The dFac has changed policies so they can't bake it anymore. That left Costco. I really wish I had just planned to make it from the start, but at this point, I have to go with what I have chosen to do and hope my home made banana bread makes up for it.

I'm thinking I will just strip the cake and use my own icing to avoid the flavor shock. I won't have to worry about it blending as much, either.

 

Anyways, if you guys have any tips on how to do http://en.wikipedia.org/wiki/File:501st_Sustainment_Brigade.jpg the crest at this link (hope it worked) in a frozen transfer, I would appreciate it.

 

Since black icing is hard to make/obtain, would a dark chocolate work for the outline details, do you think?

costumeczar Posted 23 Apr 2014 , 12:58am
post #11 of 16

Can you just make it out of a piece of fondant and paint it on with food coloring?

Lazy_Susan1963 Posted 23 Apr 2014 , 1:20am
post #12 of 16

If it were me, I would just ask Costco if I could purchase some of their frosting. Doesn't hurt to ask.  :)  Good luck!

drea88 Posted 23 Apr 2014 , 4:00am
post #13 of 16

AWhere are you stationed in Korea? My husband took command of a company at Yongsan in 2012, and we had a commissary-made cake with a printed edible image of the unit credit (we emailed them the image). My only concern with SMBC would be keeping it cool enough since Korea can start getting warm this time of year.

drea88 Posted 23 Apr 2014 , 4:20am
post #14 of 16

It wouldn't let me edit my original post (I guess since I wrote the original on my phone) so here is my edit:  

 

Where are you stationed in Korea? My husband took command of a company at Yongsan in 2012, and we had a commissary-made cake with a printed edible image of the unit crest (we emailed the commissary the image). My only concern with SMBC would be keeping it cool enough since Korea can start getting warm this time of year (our change of command ceremony was held outdoors at the motor pool in late May and it was hot).  

 

I think the whole thing about the cake being store bought being "traditional" and "expected" is B.S.  Unless it was the brigade or battalion commander telling you that, I would ignore that advice in the future (and here I'm assuming that your husband is going to be a company commander).  The company commander who replaced my husband didn't have a cake.  He had fried chicken from Popeyes.  Several other people have just had pizza and soda.  The brigade commander told us it was a nice reception, and we just had a bunch of platters of veggies, fruits, and sandwich items (croissants, lunchmeats, cheeses, etc.), in addition to the cake.  I didn't start decorating cakes until last year, but if I had, I would have just made the cake.  I'm sure your cake would taste better than the Costco cake.  

ladydilee Posted 23 Apr 2014 , 8:29am
post #15 of 16

Trying to reply to all the questions.

 

Costumeczar: I have Americolor gels, and I haven't had a problem with them separating before. Fondant isn't an option for me, as I have never worked with it before and I wouldn't want to risk freehanding the crest. With the transfer, I can trace it. Thanks for the input.

 

Lazy_Susan: I did ask. It took about 15 minutes to get someone who could actually understand what I was asking for, and then the answer was no.

 

Drea: We are in Area IV, in Daegu, though my husband's unit is actually outside the city a ways. As I said, the commissary here said their sugar printer is broken (apparently has been broken for over a year...) and the only solution they came up with was to laminate the crest and place that on top.

 

I am not too worried about temperature, because even though the dFac won't make the cake, they will let us use fridge space, so everything can be refrigerated until the reception, which will be inside. And it isn't terribly hot here, yet. High of about 80 in the afternoon.

 

It wasn't the brigade commander....but the spouse of one, and another colonel's wife basically told me the same thing. After what has happened, I am wishing I *had* just done it myself. Lesson learned.

ladydilee Posted 25 Apr 2014 , 3:25am
post #16 of 16

Just wanted to update everyone on how it went. The ceremony was postponed at the last minute yesterday, so I just threw my hands up and said forget it. My husband's unit is enjoying undecorated Costco cake today. When I get a new date, I will plan on fixing up a nice cake that I made myself and can feel happy about serving.

 

Thank you for your help and advice, I will still be using it, I will just be able to take my time with things a bit more this time around since I will have better control of the time table now that I know what I can't get here.

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