I have a large amount of words (in script) to write on a cake, which means more of a chance to flub it and I'd hate to do that. Has anyone tried doing a frozen buttercreme transfer of just words? I'd have to make sure it was stable enough, but I think it would work. Is it worth trying or should I just bite the bullet and write freshly on the cake?

If I do write on there, I know its been recommended to thin the icing with piping gel to make it easier to write, but I don't have any, would cornsyrup be a good alternative?
THanks!

I have done words as part of a FBCT when it was a logo and it was a little hard to get the letters thick enough that it looked neat when I flipped it over. I think it would be very hard to do script as a fbct unless you have a much steadier hand than I do.

My trick for writing a lot on a cake is the pin prick method. I read about it here on CC and it works great for me.

I don't know what kind of icing you are using but it will only work with either fondant or a crusting buttercream.

You let the bc crust, smooth it as you normally would. Then I print out on the computer the words I need in the font I like on a piece of regular computer paper. You can check the size and centering of it before hand by turning your cake pan upside down and laying the paper on it. Make any adjustments so the writing fits exactly where you want it.

Then take a pin or needle and poke holes in all the letters (I just go right down the middle of each letter). Then when it's all done, you lay it gently on top of your crusted icing exactly where you want the writing and press down gently but firmly over the pin pricks. When you lift the paper, you will have a perfect outline to follow with your icing. Works for me every time.

Thinning your icing will also help. Yes, corn syrup will work fine, I have used that when I didn't have piping gel either.

Good luck.

If you really want to do an FBCT of the writing, I would suggest that you use a small open star tip, like a 13 or 14, and keep the tip just above the paper. This way there is only a small amount of contact with the paper, and less chance that the letters will get stuck to the paper when you flip it over. My concern is that, if there is that much writing on it, it may be too heavy to handle when you try to flip it onto the cake, and it will fold over onto itself at the corners from the weight.

Theresa

I have used the Wilton Message press on candy clay covered cake as well as buttercream, only very lightly imprinted, just enought to see it. It worked fine. I'm sure it would work on fondant as well. I have used FBCT words, but it didn't turn out that great. Probably what would work best is if you have very large block style letters (like cookie cutters) for a FBCT, but that may not fit on the cake.

Thanks everyone, after reading all your explainations and reasonings, I'm not even going to try it. I just have to practice lots before I start writing. I did practice it last night and did it great 3x, so I might just be stressing for nothing!

I think writing on a cake is more difficult than any other technique I have learned. If you can master writing on a cake, you can do anything!
Let us know how it turns out!

Theresa

I learned another way on CC!!

print out what you want on your computer and then tape wax paper over that and then use royal icing to trace right over it. let it dry and TA DA!!

The last couple of cakes in my photos are done with trick
good luck!
tara