I am alittle scared of doing a fbct onto a sheet cake. I was planning on doing a cake to take to my Avon meeting on Wednesday with the cover of the current Avon brochure on the cake.
What I'm wondering about is how I would get such a big picture onto the sheet cake without 'breaking' it...would it be better for me to just do the 'star' method? The pan is 11x15 so it will be a fair sized cake. And, while there isn't alot of detail on it, there are alot of reds, pinks and browny-oranges....lots of lines. I was planning on getting the Wilton black icing in the tube and just had my star tip to it...
Do you think this will be possible?
I'm just afraid that I won't be able to get it onto the cake and that it will look like crap. I can't afford to make another cake and icing for something like this.
What should I do?
you could transfer the pattern like you said,, if your not wanting that star look,, just fill it in with a tip 10 like your coloring with icing... then wait a few minutes then when it does not stick to your palm when you touch the icing, then take a smooth paper towel and rub it firmly this will flatten and smooth it out,, and it will look wayyyyyyyyy better than the stars... it almost looks like color flow.. hope this helps ya!!
All of the christmas FBCT in my pics were 11x15 1/2 sheet cakes. It can be done. I didn't find it any more difficult than a regular sized one.
Hello, from a fellow Avon rep. and cake decorator. I learned this trick just the other day from CC....I hated the look of the FBCT plaque, rather than it blending into the cake. So this is what I learned, do your FBCT just like normal, I am picky about the transfer looking smooth so after I finished the transfer, I used the Melvira method (the roller) and went over the transfer to iron out all of the little "wormies" you can get from doing the transfer. Then I stick it into the freezer for a few minutes before putting the background icing on-just to make sure I don't mess up the transfer when spreading the icign on. Then instead of spreading the backround icing on just over the transfer, I spread it one as big as the cake I am setting it on, the one below is also a 11 x 15. Then I used Melvira method to smooth that and stuck it in the freezer. This way, the FBCT isn't so thin it will break, but it also doesn't stuck up like a plaque onto the cake. I hope I explained that good enough. I think the cover would make a beautiful FBCT btw!
I've done FBCT's on full sheet cakes too. No problems. I don't make mine as thick as the tutorial says, so mine do tend to break at narrow points and such. I use a small paintbrush to smooth out some areas and cover up cracks then when the icing dries a little, I place a viva over it and roll with the roller as in the Melvira method. Makes them look nice and they don't sit up like a plaque either.
Personally, I wouldn't use the wilton black in the tube, I find that it tends to bleed into other surrounding colors when softened. I use the canned wilton chocolate icing and add black Americolor, it works wonderfully!
Thanks for the tips!
Maybe I will try the chocolate icing and add black to it. I only can get Wilton black though...
Also, I haven't tried the paper towel/roller method yet. I may have to try that one as well. I know I can get plain paper towels (no name brand)...maybe it's worth a shot.
I think it would look better than the stars....Thanks everyone.
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