Frozen Buttercream Transfer Using Wilton Ready Made Icing
Decorating By poochynooch Updated 22 May 2006 , 2:45am by SheilaF
Just found the instructions on how to make / use the frozen buttercream transfer method and I was wondering if one could use the ready made Wilton icing that comes in the tube??? I need to use red, black, fleshtone and dont want to take a chance on coloring my own btrcream -- the tubes look so much more reliable................. Has anyone tried???
Thanks.
PS Just found this sight and cant get off -- work is getting in the way.
I am not sure if you could use it or not. Try with just a small item and if it works great. If not, then only a small amount of time and money was spent. Let us know. Cause I know that would make things for me so much easier.
You know, I use my regular BC all the time.. I make it just as if I am going to ice a cake.. BUT I always spray some non stick spray on it first.. works everytime!!
I am bumping this because I have a question about it. I tried a frozen transfer using wilton black tube icing for the outline. The outline completely fell off of the transfer (the inside of transfer was wilton red tube icing and that harded perfectly). Should I have taken the black wilton tube and mixed it w/ regular buttercream? Can anyone tell me why they think it completely broke off of the rest of the transfer?
Am I right by thinking that I should just make black buttercream recipe for transfers and not use tube? Has anyone had luck w/ tube icing?
~Thanks, Kim
About a month ago my wilton instructor taught a buttercream transfer class and she recommended using the wilton black instead of making your own. She said she uses it all the time. My friend and I used it that day as well and neither of us had a problem.
I used it last night and it worked great!!! This was my first time doing a BCT too! I was amazed at how easy it was! I will use this method more often. I made the receipe on here for BCT and used the Wilton Black Tubed Icing for the outline. Left it in the freezer for 90 minutes. Came out great.......a few wormy lines but not as many as I thought would be in there!!!
bj
Thanks!
I also have two questions:
What do you do with all the left over icing? Can you freeze it or store it? I only had to do that Tiger and I had a ton of icing left over.
Also, can you stand up a FBCT on the side of a cake or can they only lay donw flat on top of a cake?
Thanks!
bj
The wilton in a tube frostings, I stick those in the fridge after I'm done and usually keep them for several months. They aren't supposed to need refridgeration, but since I've opened them, I put them in there just to be on the safe side. They always work fine when I bring them back to room temp and re-mix/squeeze them to use the next time. If I go several months b/w cakes, I will most likely toss them just because I'm not 100% sure of their freshness.
If you look on the second page of my photos, you'll see the pokemon cake I did. It was 12 separate FBCT's on the side of the cake + one big one on top. The bowling cake (My first FBCT) the transfer was just the front of the cake. It's a bit more tricky to do them on the side. YOu have to give it a few minutes to start to thaw so it'll stick to the side, but it is totally doable.
I love doing FBCT's.
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