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How Do I Transfer a Drawing onto my Cake? - Page 9  

post #121 of 184
9/20/06 at 8:27am
Great job! The transfers came out excellent! How cool she got to help you with decorating the cake. those are the memories kids enjoy the best when they get older.
post #122 of 184
9/21/06 at 6:41pm
she was more happy to get to eat spiderman's head... seriously.. its the only part of the cake she ate.. was just the frosting of his head.. ^_^;; hahaha gotta love 3 year olds.. ^_^
at least the transfers came out good.. I couldnt decorate otherwise to save my life.. ^_^

ohh... and Walmart type fudge icing .. SUCKS.. I used it on the pony cake.. and parts of it came off.. >.< on spidey.. I just colored some of the buttercream black (by using green, then blue, and then black ) and it worked ALOT better for me... *nod nod*
post #123 of 184
10/9/06 at 8:39pm
I cannot BEGIN to express how happy I am to have found this. I'm pretty good at constructing things, but am a LOUSY drawer. I kept thinking, HOW am I going to do a face or a character when I can't draw and I just don't think the gel method is good for much other than placement.

WOW!!! I cannot WAIT to try this out. I'll look like I'm an artist!!! I'll start simple and build up for sure. The idea of making the template the same size as the cake surface is INGENIUS. You are all very creative and I thought I was! LOL

My main "worry" is how to draw with that thick black Wilson's tube. I just used that black to make the choo-choo train 3D cake (didn't want to mess with making my own black) and that stuff is THICK!!!!

Are there any tricks to tracing? If I were tracing with a pen/pencil, no problem, but trying to trace details while squeezing a tube is another thing.

I cannot WAIT to try it! Boy! My husband will be impressed if I get this to work! LOL

Melissa
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
post #124 of 184
10/10/06 at 8:38am
For the outline, I just use the same buttercream that I make for the transfer and color it black. That way I can use a tip#2 to do the outline. It is easier for me than using a big tube of icing.

As far as tricks to tracing, I would just say to practice - it gets a little easier each time as you learn better control of your piping bag. Do some practice tracing on wax paper before you do the "real" thing so you'll be ready. It is actually really easy to do once you get the hang of it. THis is my favorite decorating trick!

Good luck! Please post a picture when you finish your first one.
post #125 of 184
10/10/06 at 10:14am
I am making my very first FBCT for a cake this weekend! I need to make a Spongebob cake for my Godson Alex who's turning three. I made a practice one and I think I need to used a smaller tip to do the outlines I used a #3 to outline and #5's to fill...I want to buy a #1 or #2 and try it again....I don't have much time to practice though...YIKES!
Amanda, Mommy to Lee Jr (8/14/05)
Amanda, Mommy to Lee Jr (8/14/05)
post #126 of 184
10/10/06 at 10:37am
I was noticing that too that thin lines are key. Of course, the thought of piping a thick buttercream through such a small tip makes my hand ache already. I need to build up some more arm strength. My hands have always been my weakest part, go figure I want to decorate cakes! LOL

Melissa
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
post #127 of 184
10/11/06 at 5:58am
When the FBCT defrosts do the colors "run"? I am doing a black and brown horse for a 3 year old party on Friday. What is the best defrosting method? Thanks in advance! icon_smile.gif
post #128 of 184
10/11/06 at 6:11am
I was told dark colors are more likely to run. One thing I read (haven't tried this yet, just gathering info) is to dab off the condensation with a paper towel when it comes to room temperature.

Intuitively, I would guess that the slower you can return it to room temperature, the faster the water will evaporate, so if your cake can fit in the fridge, putting it in there to slowly come down to temperature, but I don't know if that would work.

Oh, another thing someone said is to have a fan blowing in the room to dry the top as it warms too. For instance, my kitchen has a ceiling fan (soon to be removed) and I plan to turn that on when the transfer is coming to room temperature (after I dust it as I haven't turned that on forever and I'm sure it's dusty and I don't want dust on my cake! LOL)

Melissa
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
post #129 of 184
10/11/06 at 12:34pm
I have trouble squeezing frosting through a small tip too, but it does not have to be very thick for the outline. I usually use a #2 or #3 to outline (more often a #2).

Yes, the black does bleed. Not so much with brown, but they can. I lay a papertowel gently over it about every 3-4 min until it stops condensating to absorb any extra (and prevent running). A clean papertowel each time. It usually only takes 10 min or so before it stops condensating so heavily.
post #130 of 184
10/18/06 at 5:25am
Can the FBCT transfer be used on icings other than butter cream? For example on the seven minute frosting. Help please!
post #131 of 184
10/18/06 at 9:07am
I've never heard of the seven minute frostings, so I'm no help there......
post #132 of 184
10/28/06 at 11:49am
Just wondering I this would work with royal icing too?

Thanks

Michelle
post #133 of 184
2/2/07 at 9:11pm
...so after reading all thru these pages, I decided to try one...I learned what I should and should not do the next time...but I dont think its too bad for my first...any and all comments welcome!!! (tips?)
icon_wink.gif
LL
Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
post #134 of 184
2/3/07 at 8:37am
Great job, Wendoger! Keep up the good work. The more you do them the easier they get (usually).
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
post #135 of 184
2/6/07 at 4:44am
Thank you so much for providing these instructions. Do you prefer this method over colour flow or flood work?? I may also sound stupid, but why put it in the freezer - could you leave it out to dry? And does it need to go directly from the freezer onto the cake? Thank you so much.
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