Hi Dawn,

I wanted to know , at what point in time do you add the fine detail on the transfer for example the eyes, nose, mouth , etc?

I was just wondering how thick should I outline the image? And about how thick does the transfer end up being in the end?

Hello,

I am wondering what would be the best way to put the Mets logo onto a cake. I have cake pan #2105-1234, it is the wilton baseball glove with a baseball in the middle. I will attach a pic to show you what I'm talking about... . I want to put the Mets logo where the ball is. The diameter of the ball is approximately 4 1/2". I will probably do the rest of the glove (fingers) alternating between blue and orange.
What I am wondering is how to do the bridge and the word "Mets" of the logo over the blue buildings without getting it all smudged? Can you put a bc transfer on top of another bc transfer? What would be the best way to do this? It is for my boyfriend's birthday in September. I am also attaching a picture of the Mets logo so you know what I'm talking about.

Thanks!

Must I ice on the smooth or the waxy side of the wax paper ?

thank-you dawn for the tutorial, I'm about to try my first transfer for my son's 3rd bday....Spiderman

Hi Dawn,

I am attempting my 1st transfer and just had a question about step #8 of your article. It says to edge the transfer w/ the same color icing as your cake. I'm assuming that means to trace the transfer around the outline and then cover the back?!? I just want to make sure I'm doing this right. Thanks for a great article. I've been having a blast trying this out!

I have taken one wilton class and Im actually not done with it(ive done 2 lessons).I was looking for a yu-gi-oh kit for birthday cake and couldnt find it,because yu-gi-oh has been "out" for 2 yrs now(go fig) any way some one told me to try this and I thought it looked WAY too hard.But after wastig a whole day looking for yu-gi-oh and finding an expensive kit that I didnt even like (plced on order) I thought hat do I have to lose?I gave it a shot..its still in the freezer but I can tell its excellent.Ill be glad to post the pictures next sunday.Im freezing the tranfer longer because when it gets warm it gets really soft and this cake has an hour ride.So I ended up putting it on wax paper after it got firm enough from the board and then taped it up in a package then put it in a ziplock bag.I ended up having to use the premade black the only thing is I did learn not to use too thin of a tip,It breaks and cracks the longer it sits.This takes time but is worth it!

AmandaInPa-
why dont you do a star fill in for the glove and ten make a tranfer for the mets symol.Just use her dirrections here.It should be easy.Instead of holding a baseball it would be holding the mets logo.I think it could be great!

I'm still a little confused with 7, I suppose I sound a little stupid but...Still can't picture how!

So i made my transfer succssfully.Unfortunatly my cake has to travel an hour to its destination.I made my transfer on Sunday and its tuesday now and I do not think its solid enough to mae the trip.Any suggstions.My cake carrier will not fit in my cooler.

hi. i just want to ask where i could i buy those von's fudge icing? or the wilton black? thanks for answering my question.

Hi dawn

My question is actually regarding the buttercream recipy. I'm in Australia and the australian metric cup is different to the American metric cup.
So the amounts I'm after is 1 cup of crisco is how much in grams. I'm assuming the crisco you are referring to is found wrapped in paper and found near the butter in the fridge section of the supermarket. Not the vegetable oil also know as crisco.
And the 3 sticks of butter? How much is that? The butter here comes wrapped in foil and the smallest amount is 250grams.
Also the powdered sugar is that also know as icing sugar or confectioner's sugar?
Thank you in advance
Veronica

I tried this using Wiltons black icing in a tube..........it did not work well . I will try the buttercream recipe next!

Thanks for all the help and answers...I can't wait to try one!

instead of wax paper can you use acetate sheet instead??

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?

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!

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.

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!!!

About the butter cream consistency.... should I make it medium or stiff???

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

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?

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!

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?

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

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?

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

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?