Question? Re; Bc Frozen Transfer Recipe

Decorating By cemone Updated 1 Dec 2006 , 3:18pm by christeena

cemone Cake Central Cake Decorator Profile
cemone Posted 30 Nov 2006 , 3:53am
post #1 of 6

My question is this.I made the bc frozen transfer recipe and i wasn't for sure if its ok to add water or milk. Because the iciing looks to stiff to me. Is it ok or no.

5 replies
daltonam Cake Central Cake Decorator Profile
daltonam Posted 30 Nov 2006 , 4:00am
post #2 of 6

yes, it's okay--just don't get it to runny--mine was about the same as what i use to pipe with icon_smile.gif

christeena Cake Central Cake Decorator Profile
christeena Posted 30 Nov 2006 , 4:01am
post #3 of 6

Add either one! If it's too stiff to pipe smoothly, you will be completely frustrated with the wormy look you will end up with. I use a med. consistency perhaps even leaning toward a med. thin so that it will "flow"into the nooks and crannies of the FBCT. Good luck and post a pic.

cemone Cake Central Cake Decorator Profile
cemone Posted 30 Nov 2006 , 4:06am
post #4 of 6

thanks so much

sabney Cake Central Cake Decorator Profile
sabney Posted 1 Dec 2006 , 1:48pm
post #5 of 6

What are you using to outline? Doing first FBCT tonite

christeena Cake Central Cake Decorator Profile
christeena Posted 1 Dec 2006 , 3:18pm
post #6 of 6

I use a tube of wilton icing in black. It's true black and I don't have to mess with trying to color white icing to black. I have a tube that I've had for months and all I use it for is FBCT. The wilton tips and couplers fit right on the tube.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.