Filling In A Transfer On Buttercream?
Decorating By PoodleDoodle Updated 28 Sep 2006 , 3:44pm by msmanning2
Is there a recipe for a glaze to fill in a transfer. I don't want to do a frozen buttercream transfer or the chocolate transfer. I remember reading something about a glaze - maybe it was toba garrett's glaze but I could only find that used on cookies.
If you know of something and have the recipe I would be so appreciative if you would pass it along. I need it tomorrow!
Thanks
Melissa
It depends on the look you're trying to achieve. If you want it to be glossy and translucent then just add coloring to piping gel and fill it with that. You want it to be thin so you may want to thin the piping gel a bit by adding Karo syrup (light corn syrup). If you don't want a glossy, see-thru look, just use buttercream that is really thinned down w/either the corn syrup or water.
I don't want the transparency of gel. Could you tell me how you do running icing and a recipe.
Thanks
This is what I want to do
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=cat%20in%20a%20hat&cat=0&pos=207&search=cat%20in%20a%20hat
She used "Toba's Glaze" and I haven't been able to find that recipe. If you have the recipe I would really appreciate it if you could send it to me.
Thanks
Oosps, I posted as a new message instead of a reply. Here is what I posted for all of those that are interested.
___________________________________________________
I am horrible at FBCT so this is a nice alternative that is pretty easy to do.
Here are the instructions that TRIPLETMOM sent me and I am passing on for this post:
"First make an outline with piping gell on wax paper and then flip that onto the cake so I have an outline. After that I go over the gel with black buttercream making sure that there are no gaps. I then make the run-in sugar mix (off hand I think it's 1 cup powdered sugar, 1-2 (maybe even 3) Tblsp of clear corn syrup and then enough water to make it flow but NOT runny). You only need small amounts so i colour as I go and use snack bags instead of piping bags. Saves on clean up afterwards. That's about it. It is fun to and looks fantastic. make sure you have a sturdy board underneath your cake because if it bends even a little bit youwill cracks in the image."
You may need to play around with the amount of each ingredient to get the correct consistency. Have fun and let me know how it goes. Send pictures.
Happy Baking!
Happy Baking
Quote by @%username% on %date%
%body%