| Author |
Message |
tcturtleshell
Forum SuperStar!
Joined: Jan 29, 2005
Posts: 4546
Location: South Bossier, Louisiana
Birthday: Aug 09
|
 Posted:
Tue May 17, 2005 9:37 pm |
  |
I use the wilton black (or med/thick homemade buttercream colored black) in the bag for my outline. I squeeze it out into a bowl then I added piping gel to thin it out some. It should be thick but not too thick. I outline the transfer on wax paper. Then fill it in w/ a tip that fits the size you need. Then I cover the back of the tranfer w/ whatever color. I do not use a spatula to smooth it in. I dip my finger in cornstarch & lightly push the icing in. Then put it in the freezer for as long as I want to leave it in there. It is always fine. My sister explained all that to me & it works great! She has wonderful FBCT cakes on CC She tcrema, take a look.
To outline a pic you want on a cake. To do stars or what ever kind of tip you like I figured something out. I was not going to use the pin method it is a waste of time. What I do is copy the pic the pic in a mirror image. I use the same wilton icing black or whatever color. I thin it to med/thick consistency. I pipe the outline onto wax paper. I turn it over slowly on to the cake. Then I run my finger across the outline softly. I pull the waxpaper up slowly. Wa la it's done!
I had the hardest time when I first learned how to do transfers. I can't see just plain piping gel when I used it as a outline so I decided to try black. Works real good!
I hope that will help someone! You will just have to try till you figure out a way that is easy to you. Don't worry you'll get it! Then they are so fun to do!! Good luck~ |
|
|
|
    |
 |
|
|
|
flayvurdfun
Moderator Espaņol
Joined: Feb 27, 2005
Posts: 3545
Location: Illinois
|
| Posted:
Tue May 17, 2005 9:57 pm |
|
for sure it was.... I am trying another one as we speak...... I am afraid though that I wont get it off the paper. |
|
|
|
| |
|
|
littlebubbieschocolates
Frequent Member
Joined: May 07, 2005
Posts: 296
Location: mannington wv
|
| Posted:
Wed May 18, 2005 7:44 am |
|
i could have used this last nite..  |
|
|
|
| |
|
|
mohara
Frequent Member
Joined: Apr 06, 2005
Posts: 220
Location: Clifton Park, NY
|
| Posted:
Sun May 22, 2005 7:07 pm |
|
Does it matter how much in advance you make the frozen bct I don't want to wait till the day we're having the cake, in case I mess it up. How long can it sit in the freezer?
Also, does it matter what tip size you use to fill in the outline?
I am doing my first one this weekend for my husband's bday cake. Uggh...the pressure! haha |
|
|
|
 |
|
|
Lisa
Forum SuperStar!
Joined: Aug 21, 2004
Posts: 5277
Location: Quiet Corner, CT
|
| Posted:
Sun May 22, 2005 8:12 pm |
|
You can do it far in advance if you need to. Just freeze and then wrap well so it doesn't get freezer burn.
I don't think it matters which tip you use as long as you can control the flow of icing and get into the small spaces or corners. You can also use a toothpick to push the icing into the small spaces/corners.
You'll do great I'm sure! |
|
|
|
| |
|
|
tinatchou
Newbie
Joined: Apr 20, 2005
Posts: 10
|
| Posted:
Fri Jul 15, 2005 4:21 pm |
|
do you know of a good website to get images to use for buttercream transfer? I am looking for the "Fear Factor" logo for a cake this weekend? Any ideas?
Thanks.
Tina |
|
|
|
 |
|
|
briansbaker
Forum Fanatic
Joined: Jan 19, 2005
Posts: 1966
Location: TX.
Birthday: Aug 02
|
| Posted:
Fri Jul 15, 2005 4:34 pm |
|
found this.. Good luck! |
| Description: |
|
| Filesize: |
24.63 KB |
| Viewed: |
67 Time(s) |
|
| Description: |
|
| Filesize: |
25.46 KB |
| Viewed: |
59 Time(s) |
|
| Description: |
|
| Filesize: |
24.63 KB |
| Viewed: |
67 Time(s) |
|
| Description: |
|
| Filesize: |
25.46 KB |
| Viewed: |
59 Time(s) |
|
|
|
| |
|
|
tinatchou
Newbie
Joined: Apr 20, 2005
Posts: 10
|
| Posted:
Sat Jul 16, 2005 6:56 am |
|
|
| |
|
|
crouton800
Regular Member
Joined: Jul 21, 2005
Posts: 162
|
| Posted:
Tue Aug 02, 2005 4:56 pm |
|
| lisa wrote: | You can do it far in advance if you need to. Just freeze and then wrap well so it doesn't get freezer burn.
I don't think it matters which tip you use as long as you can control the flow of icing and get into the small spaces or corners. You can also use a toothpick to push the icing into the small spaces/corners.
You'll do great I'm sure! |
Hi!
Could I ask you how long it lasts in the freezer? 1-2 months possible? and would it last in the fridge, let's say for a week? I'm asking because i like to use meringue based buttercreams to cover my cakes...but i have a feeling that this type of buttercream is too soft for BCT So I would only be using a bit of BC at a time.
Thanks in advance! |
|
|
|
| |
|
|
mcginnis
Junior Member
Joined: Feb 25, 2005
Posts: 68
Location: Michigan
Birthday: Feb 09
|
| Posted:
Thu Aug 04, 2005 11:34 am |
|
Dawn,
I'm confused as to what you mean by: be careful on how you do your layers. Like the white would cover the red, so do the white first.
This may be a stupid question, but I'm not sure how you can tell what layers to do first.
Thanks!
mcginnis |
|
|
|
| |
|
|
bnh4h
Newbie
Joined: Jan 07, 2005
Posts: 1
|
| Posted:
Thu Aug 04, 2005 8:50 pm |
|
do you put it in the fridge? |
|
|
|
| |
|
|
vitade
Forum Addict
Joined: Jun 01, 2005
Posts: 578
|
| Posted:
Fri Aug 05, 2005 6:11 am |
|
The questions about layers, remeber your looking at the design from underneath. Visualize that when you put it on the cake it will be flipped over. Therefore, the first layers of icing you fill in will show first. for example: If your doing a face you have to do the eyes and nose before you fill in the entire face. Does that make sense?
When I do these, I usually sit down with a copy of my pattern and think about all the different colors I need and then the order in which I will fill in, I make notes and keep it right by me as I decorate to refer back to.
Hope that helps. Once you do it a few times, it'll just come to you.
Rose |
|
|
|
| |
|
|
Fancymcnancy
Frequent Member
Joined: Aug 01, 2005
Posts: 206
Location: Grand Prairie, TX
Birthday: Apr 22
|
| Posted:
Sat Aug 13, 2005 8:14 am |
|
I am going to try this technique for the first time next weekend and I have a few questions. I am somewhat of a beginner to the whole cake decorating thing (I've done many with the old star method, but that's about it). Here goes:
For outlining the picture, do you use a tub of store brand icing or the kind of icing that comes in a tube?
How exactly do you color the picture in? Do you just pipe it and smooth it with your finger?
Do you let the frosting dry between colors/layers?
Thanks for your help!! |
|
|
|
  |
|
|
chalala
Newbie
Joined: Sep 07, 2005
Posts: 1
|
| Posted:
Wed Sep 07, 2005 8:53 pm |
|
The article flavurdfun is referring to is very interesting. Is there a way I can get a copy of that article about using the toothpick method. I would also like to know if photograph that have been produced to a printed image can be done the same way-in order to do a cake portrait? |
|
|
|
| |
|
|
jennycakes
Junior Member
Joined: Aug 29, 2005
Posts: 43
|
| Posted:
Thu Sep 08, 2005 7:39 pm |
|
I was wondering how to do the mirror image too- thanks!! I found it in print properties...can't wait to use it! |
|
|
|
| |
|
|
|
|
