Bct Outlining...

Decorating By TERRYHORTON Updated 9 Mar 2006 , 9:40pm by cakergreg

TERRYHORTON Cake Central Cake Decorator Profile
TERRYHORTON Posted 7 Mar 2006 , 5:17pm
post #1 of 6


How do I make an icing suitable for outlining a BCT?
Wiltons black or the Von fudge frosting is not available to me.

WHat can I use?

TIA

5 replies
ChrisJ Cake Central Cake Decorator Profile
ChrisJ Posted 7 Mar 2006 , 5:22pm
post #2 of 6

I just use the 1/2 crisco, 1/2 butter recipe, medium consistency. It has always worked for me.

tally Cake Central Cake Decorator Profile
tally Posted 7 Mar 2006 , 5:24pm
post #3 of 6

Hi,
I always use a storebrand icing like walmart's chocolate fudge, or duncan hines chocolate, then I just add my black coloring. It always seems to work great for me.

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TERRYHORTON Posted 7 Mar 2006 , 5:26pm
post #4 of 6

This will be my first attempt at BCT. I am planning on following the instrutions on here.

Is the objective to find aomething that will pipe clean and peel off easily?

TexasSugar Cake Central Cake Decorator Profile
TexasSugar Posted 7 Mar 2006 , 5:32pm
post #5 of 6

I use my regular all crisco icing when I do the transfers. You will not need a ton of it so I'd color less than 1/2 cup black. Remember with black just color it until it is a dark (usually a weird) gray color then let it sit for 30 mins or more and it should darken up nicely for you.

http://www.tracescreations.com/stepbystep/sbsbstrans.htm

cakergreg Cake Central Cake Decorator Profile
cakergreg Posted 9 Mar 2006 , 9:40pm
post #6 of 6

I have found that to get a true black icing start by coloring it very brown first, almost like chocolate icing. Then add the black coloring.

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