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How Do I Transfer a Drawing onto my Cake? - Page 6  

post #76 of 184
Will the transfer work for the side of a cake? I'm doing a baby-block styled cake, and wanted to try the buttercream transfer for the letters on the side. I just want to make sure they won't droop off.

Your cake is awesome, by the way! thumbs_up.gif

Cakeshots
post #77 of 184
Someone asked a question that I'd like to know the answer to also. There wasn't any answer, unless I misread something or skipped over it.
Do you let the layers of colored BC dry before using the next color? Also, I'm really amazed that the colors don't spread out.
post #78 of 184
I have a question. How long before the cake is eaten can we apply the frozen transfer?
post #79 of 184
sweet treasures
some people like to have it dry between colors but I personally don't think it necessary, for the reason being that, you want the colors to join or fuse in some way so that the transfer will be one cohesive piece. And unless your buttercream is really really runny, there shouldn't be a prob with them running into each other. I basically just draw the picture on the backside of my parchment, flip it over and start filling in, then toss it in the freezer, take it out and flip it over (beings the picture is on the other side of the parchment it comes out right side up when flipped) otherwise you would have to reverse the picture, but then again I do all mine freehand and then fill in. As for it melting off the side of the cake? I don't think that would be a prob if properly adhered to the side of the cake and that the base frosting isn't too thin. I wouldn't try to put one on the side of a whipped frosted cake. It just can't handle the weight.
What I have done in the past for fondant accents on the sides of a cake is to place little pieces of spaghetti (like toothpicks) into the image and the cake until it got firm and the frosting crusted. Then carefully pulled out the spaghetti (makes smaller holes than toothpicks)
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post #80 of 184
Question, was wondering if you let the outlines firm up at all before filling in the colors. This process is interesting, however I worry that when you push down to spread the colors, they will blend into the outlines

Deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
post #81 of 184
I am attempting my first buttercream transfer for a cake next weekend. I bought Wilton Black Decorating Icing in a 4 oz. tube. It is already to use. It says you can put any wilton tip on it. Would this work for doing the outline??
post #82 of 184
I want to try and use a FBCT for a valentine's day cake. My questions are:

Can I use the Wilton recipe (their class buttercream) to make the transfer? I have some extra one and was wondering if I could use it up for this.

The buttercream recipe posted by Dawn, do you use it for both the outline and the filling??

Thanks Dawn for your detailed explanations. I will post picture when finished.

Inma




post #83 of 184
Do you mean OVER IMBC? I'm not sure; as I've never made that recipe. Antonia74 might can tell you.
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Make Life Sweet...Eat Cake!
post #84 of 184
just wanted to bump this up.

Will Wilton Black Decorating Icing that comes in a premade tube work ok for the outline of my FBCT??!!

Thanks!
post #85 of 184
Yes you can use the Wilton Class Recipe for it. I have used all crisco icing with out a problem.

I have never used the tube icing for this so I don't know if it would or not. If no one else can give you an answer, you can always try it out. Make a dot about the size of a quarter and sorta thick on some wax paper and put it in the freezer. The only concearn about this icing to me is how well it will harden up in the freezer and if it will stick to the wax paper or not.
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post #86 of 184
Im so glad I read this tutorial. It was very informative to me. I keep seeing all fo these wonderful cakes on here and Ive been attempting to draw things at home on my cakes. FREEHANDING haha. I just thought it took alot of pratice and I wasn't at yalls level yet. Which I not (im in course 1 currently) but this makes competle sense to me now.
What tip do you use to color in the image? And you don't do dots or stars just simply fill it in as you would with a crayon right?

Im looking forward to trying this soon!
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Mama, Wife, Me.
If I count all my blessings, I get a smile on my face.

Mama, Wife, Me.
post #87 of 184
Hello this is my first post here so here goes. I'm planing on making a cake for my dad for his retirement and he likes Homer Simpson and I want to do a transfer with buttercream (this would be a first.. icon_confused.gif ) I've did
lots of cakes but never attemped this( a litle scary icon_eek.gif but I'm going to try..)

There are a few questions I have have about this technique. 1. When you freeze it should it be put in a cake box? 2. When you take it out of the freezer and you put it on the cake wouldn't it start to condence as soon as it sat out and hit warm air? Would you need to put it in the refrigerator right after untill serving time so this doesn't happen? 3. Could you use royal icing as your out line if you thined it slightly or would it crack and break?

I plan on making this cake next month so any help would be nice icon_biggrin.gif
post #88 of 184
Just a quick question that I have and I saw it asked a handful of times but no one answered yet.....


What tip # are you using to fill in?
post #89 of 184
I was just looking at the article about FBCT's. It states in the article that you must have a mirror print-out of the picture you are transferring. Where/How would I get that? usaribbon.gif

Thanks
Connie
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God Bless America
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post #90 of 184
There is a function in your tool bar when you click on the picture that says flip or horizontal....it will automatically flip the image to a mirrior image and then you can print!

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Mom to Mitchell 13 yrs and Delaney 11 yrs

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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