Okay, I tried the frozen buttercream transfer technique-loved it but now that I have taken it out of the freezer and put it on the cake... there is condensation all over the transfer-how long will it take to dry and will this affect the final look? There are small water droplets all over the image.
I've done transfers before but never the frozen way and never have had this problem before. Please advise!
Thanks JoAnnB- just curious-does this usually happen? Should I wait until it thaws to put it onto the cake? Seems like it might be flimsy that way and not as easy to put onto the cake. I am new to this technique and could use any advise I can get.
I am in upstate New York and it is humid today. I hope the cake turns out okay. It's for my dad's b'day tomorrow.
You have to use the transfer frozen. It can help if the cake surface is cool and the room is cool. Otherwise, you just have to wait. Even if it is still damp, it shouldn't hurt anything. likely, no one will notice. they will be so impressed with the result, it won't matter.
I have taken a viva over the top and 'ironed' the top with the fondant smoother. It helped absorb some of the moisture. but it will just evaporate on it's own eventually, unless it is really humid I guess.
Well, I waited overnight and the condensation did evaporate but the black outlining ran some. The cake looks okay but not perfect. I'll try the FBCT again sometime when it isn't so humid and see what happens. Here's the finished product.
What a fun Cake! Love the colors and you can barely notice the black outline running. I've had the same problem is HUMID Indiana. No-one cares
'cause the transfer is so darn awesome! 
wow thats great for your 1st. my 1st was a mess. i've had the condensation before and it evaporated without any problems. you did great i'm sure everyone loved the cake.
I've done transfers before but never the frozen way and never have had this problem before. Please advise!
What kind of transfer is not the frozen way?
What gorgeous colors! I'm sure everyone loved it!
I've done transfers before but never the frozen way and never have had this problem before. Please advise!
What kind of transfer is not the frozen way?
Maybe with piping gel?
Little Linda,
I always just used royal icing or an icing recipe my grandmother used ( 2lb confectioner sugar
1 c. crisco
1/2 c. white cake mix
2 tsp. flavoring
about 1/2 c. water added gradually
and let it dry- The icing dries hard but melts in mouth like candy. The only problem is that sometimes the transfer would crack.
I actually like the frozen way better.
I don't have any formal training and had never heard of doing that way. I am learning SOOOOO much from this site. I am going to try the viva faux fondont tomorrow.
I think it turned out great! And FTR, I doubt anyone really noticed the imperfections. I'm much more critical of my own work too, so I see every flaw. For future reference, a paper towel will absorb the condensation during the worst of it and keep the black from running. I had a lot of trouble with the pokemon cake in my photos and the black running. I lightly placed a papertowel over it to absorb the condensation about every 5 min or so till it subsided a bit. You don't get the running of colors with most of the other colors, but I always notice some condensation.
I've also had condensation form, and it does evaporate...if I leave it uncovered. I covered a cake with plastic wrap once, and the black bled ALL OVER my FBCT! Now I just let them sit out for a while and it goes away.
Your cake looks awesome! I love how festive it looks!
Hello
that is a beautiful pattern & the colors are perfect.
i don't see a problem with the black... great work!
ciao
Thanks so much for all the kind words. My Dad LOVED the cake and my aunt's (older great aunt's to clarify) thought that it was just a really pretty box on the table at first and were amazed when they found out that it was the cake. The whole party was a great success. Thanks to all for your help!
kidscakelady, your grandmother's recipe: Do you use it for drop flowers or roses or anything? It sounds interesting, I'd like to try it some time.
Little Linda,
I use it for all of my flowers and decorating. The flowers can be put on a drying rack for a couple of days and when you eat them, the absolutely melt in your mouth. I use different flavorings depending upon the cake. The REALLY nice thing is that the flowers (once dry) keep very well in the fridge in an airtight container for several months. I always have some on hand for those quick last minute orders.
the flowers (once dry) keep very well in the fridge in an airtight container for several months. I always have some on hand for those quick last minute orders.
Well, if it MUST be in the fridge, that's a deterrent for me. Fridge space is like gold to me! I have tons of royal flowers I keep right in the cabinet in Tupperware. But, it still looks like an interesting recipe which I must try!
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