Pls Help W/directions On Transfers!!!
Decorating By dusek Updated 10 May 2006 , 5:04am by trombonekaren
Ok, everyone- i was thinking of attempting frozen transfers or just transfers to a cake, but don't know which ones are best to use: Buttercream, or chocolate? Chocolate may set up better, but is it harder to color? Can you also tell me how to do and any potential pit-falls to watch for?
I am making a nursery rhyme cake and wanted to use the transfers as background scenery (grass, trees, fence, etc) on my cake. I will make the 3D characters out of fondant for the topper. I'm making the cake for a May shower- there will be air-conditioning, so the buttercream will not melt.
Thanks for any help you can give me!
-A 
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
I have only ever done a frozen buttercream transfer........and in my experience it works REALLY well!!! I have yet to try the chocolate!
I used the recipe in the recipe section for "Buttercream for frozen transfers" and I didn't thin it down whatsoever...just used it how it came out......and my transfer was really smooth.........here it is if you wanna see.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=khalstead&cat=0&pos=20
I used the recipe in the recipe section for "Buttercream for frozen transfers" and I didn't thin it down whatsoever...just used it how it came out......and my transfer was really smooth.........here it is if you wanna see.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=khalstead&cat=0&pos=20
Your's look great KHalstead I'll have to check out that recipe and try again. Thanks for the info.
I have a chocolate transfer sun and butterflies in my photos - if you like them, I would be happy to offer any advise you might need.
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