I just received an order for a graduation camo cake (cap is to be camo). Any suggestions or tips on how to pull this off? The cake is going to be a 1/4 sheet cake. I thought about doing the cap in RI as it will soften as it sits on the buttercream but what are your thoughts?
I would do a FBCT but I can never get them flat enough so I don't have to put a border around the transfer.
I PM'd you to see if you are interested in technique(sp? lol) that another CC member sent to me. Let me know if so=) Jen
I did my last camo cake with RBC and loved it. Have you ever thought about using rolled butter cream?
Sunflowerbagel - I have not actually thought of the RBC but that is something I will have to look at also! I was also thinking about a chocolate transfer. Thanks for the tip I will have to look into the RBC. Just looked at your cake and I love it - did you just take different colors of the RBC and roll them all together??
NewbeeBaker - thanks I am definitly interested!
Yeah, that was my first time. I used fondant on the other camo cake in my gallery. I really liked RBC.
I actually just put little blobs of different colors on wax paper and covered it with another piece of wax paper and used a rolling pin. If you don't want to cover the entire cake, you can roll out some and then cut in the shape of the hat. Then you can use one of the RBC colors for trim or tassle or something.
The greatest thing about it is it keeps for a long time. It's so easy to work with and color. I keep it around constantly. If you can see the last cookie bouquet in my gallery, the ice cream cones are RBC. I ended up getting a few orders for ice cream cone cookies because the RBC tastes great and looks cool (the grooves in the cone).
If you have any textured cookie cutters at home, try making some fun cookies with RBC. Have fun playing with it!
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