2 Questions... Fbct And Chocolate Transfer
Decorating By ahmommy Updated 18 Apr 2007 , 4:35am by ahmommy
I have done several FBCT's and a couple chocoloate transfers. But I have some questions.
FBCT:They always have air bubbles in them when I turn them over. In
tutorial it says that I should smooth the back with a spatula before
adding the base color of the cake to it. When I try to do this the
icing always pulls up with the saptula. You can't smooth all the way
across because it will blend the colors too much, right??? So any
suggestions???????
Chocolate trasfer: I cannot for the life of me remember where I saw this,
but there were some pictures of someone's cakes that had these
really awesome transfers on them. They were very detailed (one
cake had some babies, bottles, etc. and I can't remember the rest
of the cakes) and the person who did them said that they were
using the instructions of the whimsical bakehouse to do them. Does
anyone know what they are??? I have done okay with mine, but
they just don't have the detail that I want them to.
Thank you in advance for reading this and for any help that you can give. I love you people!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I can't answer your chocolate transfer question, but I think I can help you out on your FBCT problem...
Instead of using a spatula, which I have never done because the idea just scares me, I sprinkle powdered sugar on the back and press/pounce with my fingers. That gets rid of bubbles and lines.
Quote by @%username% on %date%
%body%