Making A Picture Without Using The Fbt?

Decorating By jjbrink Updated 16 Feb 2006 , 4:55am by chrissy736

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jjbrink Posted 10 Feb 2006 , 2:57am
post #1 of 17

i am making a sponge bob cake, and i usually do the FBT when i do a picture. i was wanting to try and do the royal icing color flo i think it is?? maybe..or then again i could be wrong on the whole thing. just something besides the FBT. i could do the FBT but it is aggrivating to me. and sometimes it wants to stick to my paper when i go to flip it. but i also want something that will be so kids can eat it also. could you guys give me some suggestions. i would really appreciate it.

16 replies
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smileyface Posted 10 Feb 2006 , 1:38pm
post #2 of 17

I recently did a magic cake that's in my photos. I used royal icing for all the decorations except the letters were candy melts. The only thing I see as a problem is the royal icing is very hard. I told the Mom ahead of time and she didn't seem to mind. Being that they are kids, they will probably still eat it, mine do. It was nice not to have to worry about flipping all my designs and since I made them days ahead of time I wasn't franticly praying my FBCT turned out well on delivery day, LOL!! Sure wish there was a way to do a soft transfer but I love both FBCT and the royal transfers I did. They are far better than doing all those darn star character cakes I used to do. My wrists really appreciate them too, LOL!! thumbs_up.gif . Also, you can do the same transfer thing with candy melts. I think its called a chocolate transfer, maybe that would be an in-between hard and soft transfer. I haven't tried one yet but probably will sooner or later.

Hope that helps!

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Sherry0565 Posted 10 Feb 2006 , 1:42pm
post #3 of 17

royal/Color flow is fairly easy to work with. You just have to make sure it's the right consistency, and it should dry atleast 24 hours, maybe longer depending on how thick you make it. So make sure you do well in advance.

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NEWTODECORATING Posted 10 Feb 2006 , 1:56pm
post #4 of 17

SCQ Did a great tutorial on choc transfers.

http://www.cakecentral.com/cake-decorating-ftopict-13945.html

I use this method often. There are a few examples in my photos

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jjbrink Posted 10 Feb 2006 , 6:05pm
post #5 of 17

i had never heard of the chocolate transfer. so you can get the chocolate in white and then use the colors to make it what you want? i have to have the cake by tomorrow so i guess i have waited too long on doing the royal icing huh?
maybe i could make it now and just go ahead and decorate the cake then put the image on tomorrow before the party. i guess i am just worried about doing the royal last minute because i have never used royal icing before! can i just add the regular wilton icing color to the royal icing or do you have to have something different?

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smileyface Posted 10 Feb 2006 , 6:17pm
post #6 of 17

Do you use parchment paper or wax paper for your BCT??

How big is your design? Royal icing usually takes about 24 hrs to be really hard and safe to move but I have done it with 12 hrs drying time before. I would make two of whatever you do in case of breakage especially if you can't let them dry a long time. Yes, you can use regular wilton icing gels for royal icing with no problems.

You can get the chocolate in lots of different colors. To be able to make the white whatever color you need, you will have to get chocolate color gels. Since the regular color gels are water based, they won't work for chocolate. In a pinch, you might be able to get away with using a little if the colors you need aren't too bold. I have don't that before when I needed a very pale lavender and didn't have the oil based color I needed. Otherwise the water based color gel will make your chocolate seize up and be unusable.

Good Luck!

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Taigen Posted 11 Feb 2006 , 3:29pm
post #7 of 17

Very new here, can someone explain FBCT and BCT to me? I've NEVER done any cake decorating like I have seen on this site.
Thanks

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gailsgoodies Posted 11 Feb 2006 , 3:44pm
post #8 of 17

FBCT = frozen buttercream transfer
BCT = buttercream transfer

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ChrisJ Posted 11 Feb 2006 , 3:56pm
post #9 of 17

I use Wilton's parchment paper and have never had anything stick. Even when I did a color flow transfer in class, it came off perfect, just picked it up. The only negative with color flow is it takes a really long time to dry. Wilton recommends 48 hours (longer if you live in a humid area).

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gailsgoodies Posted 11 Feb 2006 , 3:58pm
post #10 of 17

Lisa posted these a while back, it helps alot! thumbs_up.gif
ACD = American Cake Decorating magazine
BC = buttercream
BCT = frozen Buttercream Transfer
BIL = Brother In Law
BTW = By The Way
CC = Cake Central
CCC = Cupcake Cake
CMD = Cake Mix Doctor
CT = Chocolate Transfer
DD = Dear Daughter
DH = Dear Husband or Duncan Hines
DM = Dear Mother
DOS = Day of Sharing
DS = Dear Son
DW = Dear Wife
FBCT = Frozen Buttercream Transfer
GMT = Greenwich Mean Time
HTH = Hope That Helps
ICES = The International Cake Exploration Societe'
IMBC = Italian Meringue Buttercream
IMHO = In My Humble Opinion
IMO = In My Opinion
ISO = In Search Of
KA = KitchenAid Mixer
LOL = Laughing Out Loud
MBN = Mailbox News magazine
MIL = Mother In Law
MMF = Marshmallow Fondant
MOB = Mother of the Bride
OT = Off Topic
PM = Private Message
SIL = Sister In Law
TIA = Thanks In Advance
WBH = The Whimsical Bakehouse
YB = Yearbook (Wilton)

Be VERY careful! This website is TOTALLY ADDICTING!!! icon_wink.gif

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Taigen Posted 11 Feb 2006 , 4:38pm
post #11 of 17

((((Thanks)))) so much Gailusf.....some of them I recognized but many I would never have known hahaha. The list is very much appreciated.

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KHalstead Posted 11 Feb 2006 , 4:43pm
post #12 of 17

LOL gailsuf..................did you take all that off the top of your head?????? Amazing, it made me realize just how many abbreviations there are on this sight!!! icon_smile.gificon_smile.gif

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gailsgoodies Posted 11 Feb 2006 , 4:53pm
post #13 of 17

LOL...I DEFINITLY didn't do it off the top of my head!! My memory is so bad, sometimes I can't remember what I did YESTERDAY! icon_wink.gif But, I do remember Lisa posting this about the time I got addicted to this site and BOY did it help me! icon_lol.gif

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jjbrink Posted 15 Feb 2006 , 11:46pm
post #14 of 17

i use wax paper when i do my fbt transfer. i use the icing recipe where you only use crisco and no butter, i just like the taste better. i did read though that if you are doing the fbct it will stick if you do not use butter. thats why i dont like doing it as much because i dont like making the two different recipes.
one of these days i am going to suck it up and try the royal icing, i am sure once i do i will enjoy doing it without a doubt!

btw, i made the cake and it turned out great! i see cakes where the icing sometimes looks really light a fluffy, does anyone know what this type of icing is? well, when i was making my icing i always pour milk from the jug and never measure and this time i poured a little too much! my icing was fluffier though icon_biggrin.gif so i just looked at the picture i had printed out and kind of piped my characters onto the cake. then outlined on top of them in black to give them some character. (i have also noticed this on some cake before also and thought i was interesting looking. it is where they make a design not real defined the go back and pipe a string of black on top of the picture instead of around it. i think this is what they do anyway, i could be totally wrong. and i probly just confused all of you who read this, because what i wrote sounded a little confusing to me also icon_redface.gif ) anyway... the cake tuned out cute being that i freehanded it, sponge bob was a little crazy looking though. i will post it when i get it loaded.

sorry it took so long to reply back, its been crazy around here

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parismom Posted 15 Feb 2006 , 11:51pm
post #15 of 17

Hey thanks for that list!

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TexasSugar Posted 16 Feb 2006 , 3:51am
post #16 of 17
Quote:
Originally Posted by jjbrink

i use wax paper when i do my fbt transfer. i use the icing recipe where you only use crisco and no butter, i just like the taste better. i did read though that if you are doing the fbct it will stick if you do not use butter. thats why i dont like doing it as much because i dont like making the two different recipes.




You can use an all crisco recipe to do the fbtc's. Every time I have made them I have used all crisco and they have worked just fine. icon_smile.gif

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chrissy736 Posted 16 Feb 2006 , 4:55am
post #17 of 17

When I am doing cakes such as characters, I will find a picture and cut it out and trace it onto the cake and then just color it in with icing or star tip it in. My husband is really good at drawing so if he's handy I let him draw whatever I am needing on the cake.

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