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How Do I Transfer a Drawing onto my Cake? - Page 12  

post #166 of 184
6/21/08 at 9:41pm
instead of wax paper can you use acetate sheet instead??
post #167 of 184
6/22/08 at 5:10am
I was just going over the recipe for the buttercream that you have recommended:
1 cup Crisco??
3 sticks butter
2 Tsp flavoring
2* pounds powdered sugar, sifted several times.??

Just wondering what some things were, i know it sounds silly but i'm in australia.
Crisco - that is a type of oil over here. Powdered sugar - I'm asuming this is icing sugar?
post #168 of 184
6/27/08 at 5:27am
I have a question about the frozen buttercream transfer. I practiced on one yesterday and the black outline ran into the color. Does it help to freeze the outline first before adding the color? What did I do wrong?
Thanks!
post #169 of 184
6/28/08 at 8:07am
I tried this 2 times and both times they didn't come out. The first time I realized that I used BC with piping gel added so I figured that is why it didn't come out. The second time I used med consistency BC and it still didn't work. Can you please tell me what I am doing wrong. I am about to give up on this.
post #170 of 184
8/13/08 at 10:10am
after you transfer the image does it need to be refridgerated... im making my sons cake for his birthday party the night before... it will be in sacramento so it will be a little warm... will the heat melt the icing and drip down the sides?also the cake is actually cupcakes squished together so the whole thing will be about 2ft by 4 ft... big party!!!
post #171 of 184
8/23/08 at 3:22pm
Quote:
Originally Posted by iceit4me

I tried this 2 times and both times they didn't come out. The first time I realized that I used BC with piping gel added so I figured that is why it didn't come out. The second time I used med consistency BC and it still didn't work. Can you please tell me what I am doing wrong. I am about to give up on this.



Same here... I just did my first "trial run". Granted, there were some skinny branches & I chalked some of it up to that. I, too, had piping gel in my BC.

I still cannot find the answer to the question of what CONSISTENCY the BC needs to be?!?! Help!! I have 1 month until DS's bday and I'm doing a dino transfer...

Thanks!!
Anne in Wisconsin icon_wink.gif
post #172 of 184
9/11/08 at 11:31pm
About the butter cream consistency.... should I make it medium or stiff???
post #173 of 184
1/25/09 at 6:22am
Hi..I tried your method...i feel more confident using this method coz the outlining and filling part is not on the cake. If u make a mistake, u can always start again but if it's on the cake...will sure make a mess.

But my icing is not smooth, i can still see the lines/holes on the icings. i did smooth it on the back but i was afraid of mixing the colours or expanding the outlines if i do so.

U can view my cakes at http://mathizworldofcakes.blogspot.com
post #174 of 184
2/17/09 at 5:50pm
i did not see any liquid in the fbct recipe did they forgot or it doesn't need any, also i live in charlotte nc, does that matters?
post #175 of 184
2/18/09 at 9:58pm
Hey,Dawn, I'm a little confused with step 7 ...(sorry I'm new to transfers...this will be my first)
When you say smooth the back and it will settle in the grooves?? you lost me! How do you smooth it without messing up the picture? 'and also when you cover the back...how do you do that without messing up the picture?

Thanks!
post #176 of 184
2/22/09 at 9:27am
ok, then I totally cheat, but it works for me:

find picture
print it
tape on cookie sheet
tape wax paper over picture
I color piping gel to the color I need, use a #2 tip
Trace picture
Let it dry
Press onto my cake
And then I fill it in

Check my school bus picture and out to pasture cakes ...what do you think?
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
post #177 of 184
2/22/09 at 9:35am
ok then I cheat but it works for me!!! I find transfers the way its explained hard for me, they come out real thick, so this is how I do mine.

find picture
print it
put onto a cookie sheet taped
tape wax paper onto image
I trace it with piping gel Ive tinted light to the color I want for my picture
let it dry some
then I place onto cake and smooth out onto cake
fill in with smallest icing tip

Check out my School bus, and my out to pasture cakes
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
post #178 of 184
3/17/09 at 3:06pm
I attempted to do the buttercream transfer onto my son's 2nd birthday cake, and needless to say it did not turn out too well. I made buttercream frosting (betty crocker recipe) but the food coloring did not mix properly, it was spotted!!! But I used it anyway, and I could not find ANY store brand or name brand fudge/chocolate frosting to trace, so I used gel...big mistake...it froze to the wax paper. The buttercream also did not come off the wax paper. Maybe it was too thin? I did a practice cake the week before and used store bought frosting, it worked great for the transfer. Any suggestions for my next attempt?
post #179 of 184
3/17/09 at 3:37pm
A while back I was googling methods for transfers and came across this:
http://www.shavkin.com/kimfess.html
10 different methods on one page...some very good info there. Worth a look anyway thumbs_up.gif
Anna (105 lbs lost since June 1, 2009)
Anna (105 lbs lost since June 1, 2009)
post #180 of 184
3/18/09 at 2:18pm
I went under "printer friendly" to print out the tutorial, but the images don't come up. Is there a reason for that or is it just a website gliche?
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