Hey all! I'm doing a grooms cake in a couple of weeks. The groom plays on a hockey team, so they want a simple cake with the teams logo in the middle (I've attached the logo). I'm trying to figure out the best way to recreate the logo. My original thought was to do a frozen buttercream transfer, but I'm afraid there is too much detail and the frosting will just end up running together into one hot mess! Then I thought, maybe I can use fondant and piece together. But again, I'm afraid there is too much detail and too many tiny pieces. Also, the cake shop I get my supplies from can do the edible image with the printer, but I kind of wanted to do something more impressive and on my own.

Any thoughts or ideas on any other techniques???

it this were me (I'm not very talented compared to some of the people on this site!), I would roll out a very thin sheet of gumpaste, let it dry then, using a light box would place a photo of the logo on it. Cover it with your gumpaste and then you could paint it with food colouring (or airbrush food colours). The colours don't appear too complicated and I think you could pull it off this way. You should cut out your gumpaste in the general shape of the logo before it dries. Just a thought. Good luck with it. Be sure to post photos when done.

I would make a royal icing transfer. Here's a link to a tutorial, if you've never made one. Just scroll down a little bit on the page.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=648450&postdays=0&postorder=asc&&start=15

That's the technique I used for this fairy.

http://letsgetcaking.blogspot.com/search/label/mythical%20creatures

You could do the frozen buttercream transfer, but it would take a lot of time. You'd have to do a layer, freeze it, do another layer, freeze it, and so on. You'd work from the smallest details to the largest ones.

Definitely post pictures once you're done and good luck with whichever method you go with.

I, too, would do a royal icing transfer. You can add the smallest details after the piece has dried.

Be sure to make two of them in case of breakage. If you haven't made one before, keep in mind that your royal is strongest the day it's made. Rebeaten royal is a recipe for disaster.

This was the weekend of the grooms cake with the tricky logo! I ended up going with a frozen buttercream transfer as this was what I was comfortable doing....I've never worked with royal icing and I didn't have enough time to practice before the wedding. I think it turned out pretty nice! I ended up using a small tip for the outlining, so I think that helped. Here's a picture for all that had asked!

Nice job! I've never done a frozen butter cream transfer, it's on my bucket list!