Came Up With A New Writing Technique
Decorating By khs1030 Updated 1 Aug 2005 , 5:44am by crouton800
I can do great lettering when it comes to scrapbooking, but my writing on cakes still needs work. So I combined a couple of techniques I read about here, and found a new method that works really well.
On the computer I print out my message in a font and size I like, then tape it to cardboard. Next, I lay a sheet of waxed paper or parchement over the printed-out message. Using a heavy quilting needle, I poke holes to trace the letters in the parchment.
Then I follow the method for frosting a cake upside down (see http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html). I used the lettered parchment taped face down on a piece of cardboard--in other words, the lettering appears backward, with bumps poking up toward you--then frost this for the top of the cake. Follow the rest of the upside down procedure as directed.
At the end, when you peel off the parchment, you have a crisp dotted outline of your lettering that you just pipe over. Voila, perfect lettering for the writing impaired!
And by the way, the upside technique works great for a smooth finish.
Cool! Even though I haven't tried the upside down method of icing, the letter part you described sounds cool 
I do that too-or at least the first half- I print out my wording in the font and size I want, then lay it on a piece of floral foam (still in its wrapping) and poke the living daylights out of it with a large sewing needle. The back of the paper is very rough, then I lay it on my crusted BC lightly press, pull off the paper and VOLIA- follow the dots.
Hi,
Great idea!!!
You can also do that same thing using piping gel instead of poking holes. If you print out your words, like you said (backwards), then trace them directly on the paper with clear piping gel, you can then, turn the paper over and press it into your cake, using a fondant smoother, but make sure you go over it enough that the piping gel can make the impression. Then slowly pull off the paper and you can see the outline of the letters, and it is clear so if it is messed up, you can just smooth it away and try again. Your icing needs to be crusted though, for this to work best.
Hope this might help too.
Leslie
You can also use your sewing machine - just the needle no thread, over the letters instead of poking the holes with a pin.
hugs Squirrelly
What fabulous ideas!!!!! I would have never thought in a million gazillion (is that really a measurement of time? LOL!)years to do any of these suggestions for writing. Man I love this site and of course all the wonderful and talented people here. Without ya'll, there would be no CC!!!
Amy
LOL Michelle! 
I am so timid about writing on cakes that I will try to figure out cakes to make that wouldn't require writing or wouldn't have room!! I don't know how long I will be able to get out of writing on them, I guess practice always makes perfect, so I guess I should just sit down and write, write, write until I can do it. ha ha Why does it seem soooo hard? I see some people's cake writing and it is perfect. Mine looks like I have arthritis and the shakes.
Leslie
missmersh
You are the first one that just cleared my 
confusion on the piping gel method. I have yet to try it, so of course all I could do was "wonder, how in the heck is that going to work?". I thought you did the piping gel onto the paper and the gel would peel off onto the cake.. I kept thinking "won't that stick and how is the piping gel just going to peel off?" I didn't know it was just an impression.. 
OMG I feel like an idiot.. All these ideas are amazing!! But you know I have carved some neat pumpkins in my life LOL and dang that needle method is very time consuming especially with edward script font. 
BUT worth the outcome!
I use the piping gel method as well, the day before I will trace my wording with the piping gel, let it sit for a day and it gets hard.....when I flip it over on to my cake, because the piping gel is hard it just makes an impression into the icing (like a cookie cutter or the wilton letter press ser would) hope I am explaining this well enough, so no piping gel actually gets transferred onto the cake.....
Wow, for the first time I am EXCITED about writing on a cake instead of being frustrated! I can NOT wait to try these ideas!!!!! thanks everyone for sharing them!!!
I actually write a litte better on cake than on paper. But it still looks like a kid did it. I have used the wilton letters but I usually get it slanted or crooked. I am not patient enough to use the little guide you slip the letter in. I just try to eyeball it.
I am going to try the gel method. I can't wait to try it.
I too use the piping gel method...but, I also print whatever I want to say out in whatever font that I want, then I trace it with the buttercream and freeze it, kind of like the bct method...then take it out and place it on the cake...it works great for me..
Now that you ladies have this new technique to try out, check out this site! www.fontfreak.com Lots of free fonts that you can download. 
Missnnaction ~ I've never done a BCT, so bear with me. I'm working through this in my mind. You print out your font, put wax paper on it, do your butter cream and freeze it? (Is that anywhere close to right? lol!)
Is it hard to get off the paper?
yup... that is exactly what I do... no, it comes right off of the wax paper...you just press it lightly on the cake and the paper peels right off.
YAY! I'm looking forward to trying that, and already downloaded some fonts, LOL!
THANK YOU!!!
remember to print them out in the mirror image..(I have to remind myself of this)
Ooh, thank you! I wouldn't have remembered that.
no problem... glad that I could help...Let me know how it works out for you...
Alright...I'm showing my ignorance here...but I downloaded one of the fonts on the link provided here, and I don't know what to do with it now!!
Can anyone help??
How do I make it a mirror image? I can't fugure that out.
when you are printing, go to print options..it should be something that says mirror image or something to that effect...if you still can't figure it out..print it out like you would normally then flip the paper over...it will be backwards ..that's what you want...so that when you trace it you can just flip it onto your cake.... hope this helped
Can I check with you guys, how long does a buttercream transfer need to be in the freezer for? can meringue type buttercreams work as well?
thanks!
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