Hi, everyone! I was wondering if anyone could tell me how far ahead a BCT can be made? I am going to be doing a few cakes in the next couple of months and 3 require BCTs for the look I am going for. I was wondering how soon I should start them, since they have to frozen? Any help with this would be great! I love this site! And who better to get advice from, than other cake enthusiasts? Thanks again. And Happy baking!!
Tanya

Hey Tanya,

BC can be kept in an air tight container and stored in the fridge for 2 weeks...possibly longer depending on how cool your fridge is! BC can also be kept frozen for several weeks to months. Just be sure to have it sealed really well (plastic wrap and tight container) to make sure it doesn't get freezer burn or other odors.

BC is super quick to make anyhow, so I don't keep a lot of it stored up.

ps. of course BC made with shortening rather than butter will last much longer...

Make your BCT (not to be confused with BC) as usual. Freeze it instructed.

After it has frozen for about 24 hours and still on a firm board, wrap in plastic. Wrap that inside freezer paper or a brown paper bag.

When ready to use, As usual, have the cake ready to ice before removing from freezer. Once removed, unwrap quickly (and I mean fast so the BCT does not get soft). If it has taken you more than 1 minute to unwrap, place the uncovered BCT back in to the fridge for about an hour or so to 100% re-harden.

Place on cake as instructed.

Right! BCT! Oops... What cali4dawn said then.
Don't freeze these for longer than suggested...especially if you want it taste yummy! It gets an off taste if it's been kept too long.

Thanks cali and cup! I was hoping that I would at least be able to do them a month ahead! You all are lifesavers, truly!
And cali, just one more question. When you do the chocolate transfer, is there any specific type of chocolate that you use? I have been checking out your tutorials. You are a sure fire whiz at these things!! Thanks for all the lep.
Tanya

I use whatever chocolate the customer is willing to pay for. Cheap white or expensive Ghiradelli (sp?) or even melts.

Hey, I don't mind lepping you... let me know when I can lep again.... always a pleasure lepping people.

I guess I did have one more question(silly me). How do you color the chocolate. Just with the candy colors? I know that I must sound like a dumb idiot. But I was wondering so that I can get started right away. Thanks again for the "lepping"!! Happy Baking!
Tanya

I use candy colors... one exception: When I need red I always use red melts (even when using quality chocolate). It just does better.