Freezing Buttercream Decorations

Decorating By steff55 Updated 20 Nov 2014 , 3:01pm by steff55

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steff55 Posted 19 Nov 2014 , 2:26pm
post #1 of 10

Can I pipe a buttercream decoration - a turkey in this case - onto greased parchment paper, freeze and then remove and place on cake without turning it upside down.  I would like to use different tips and designs on the turkey which would not show if done transfer style

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-K8memphis Posted 19 Nov 2014 , 2:33pm
post #2 of 10

probably would work -- plan in advance for finger marks -- for example add some 'tabs' that you could slice off after application -- or you could apply the transfer to the cake and then pipe the fluffiness --

 

gobble gobble

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Sweetiepiecakes Posted 19 Nov 2014 , 2:42pm
post #3 of 10

It should be okay, I've had to freeze butter cream flowers to put them down the side of a cake before, it's easier than piping it on the side directly. 

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steff55 Posted 19 Nov 2014 , 3:27pm
post #4 of 10

Thanks.  I'm new to cake decorating and I think its easier to correct mistakes on parchment paper than on the cake.  I just don't want "fluffiness", but different designs throughout the decoration.  

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-K8memphis Posted 19 Nov 2014 , 4:32pm
post #5 of 10

Apardon my short sightedness

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kazita Posted 19 Nov 2014 , 4:43pm
post #6 of 10

AOk im lost....what do we mean by "fulffiness"??

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-K8memphis Posted 19 Nov 2014 , 5:12pm
post #7 of 10

Ai meant texture -- one word to reference the last sentence in her first post

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kazita Posted 19 Nov 2014 , 5:22pm
post #8 of 10

AOh ok...thanks Kate...:grin:

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Naivohw Posted 20 Nov 2014 , 2:46pm
post #9 of 10

AI've done it before with some small flowers and it worked fine. However, if you are going to have it in the freezer for any length of time be sure to somehow cover it (possibly put it in to bottom of a lg cake pan with a lid) because I left mine for a couple hours and they got that nasty freezer taste.

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steff55 Posted 20 Nov 2014 , 3:01pm
post #10 of 10

Thanks everyone.  I'll post on this thread after I've done it with results.  

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