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How Do I Transfer a Drawing onto my Cake? - Page 3  

post #31 of 184
you could use the black gel for outlining the pic once you have transferred the picture to the cake.... as for the toothpick method, on a site, I think it is kathyscakes.com, I loved her cakes and I emailed her and asked her how she put those pics on her cake. She emailed me back with the article she wrote for american cake decorating mailbox news. you can use a toothpick but kathy said, she used a pin of some sort but since I didnt have that I used my seam ripper. Easy enough to do..get a pic that you want to put on a cake... then you print it out (no reverse printing needed) get styrofoam or something like that... I used the foam pad from inside a nap pad (those sleeping mats that daycares use) put the picture under wax paper put the paper on the foam and start poking holes as the outline... you dont have to do alot of dots but where there is more detail you would.... the pad is there to let the pin or whatever go through the paper and into the foam with out sticking you or whatever but allows the pin or whatever you are using go through the papers (whatever you use, needs to be a small point). now since you have made lots of holes the holes have a pricky side (the side that was next to the foam) and because of those holes the wax paper will be stuck to each other...dont pull them apart until you are ready to put it on the cake....because the holes will shut and you may not have a good imprint when you use it.. anyway...once your cake has crusted you take apart the wax paper and picture paper and then you "press" the imprint onto the cake outline dry and color....
post #32 of 184
Thank you so much! You have been so helpful!
Happy Decorating,

Joanne
Happy Decorating,

Joanne
post #33 of 184
I tried my first btc today as a practice run of a graphic for a cake I am doing in May. The results were OK for my first time. I do have a question about the push down/smooth out stage. I had a bit of trouble with the buttercream sticking to my spatula. So I then tried lightly pushing with "sweeping" the spatula. What is the proper stroke technique for this stage. I probably just net a little more practice. i am attempting to attach the pic so you can see and possbily give me some insight on how to make this better.

Thanks

Vicki
LL
post #34 of 184
Vicki...you did a wonderful job--looks perfect! I would stick with what you're doing...it made a very nice transfer.
Birthdays are just nature's way of telling us to eat more cake.
Birthdays are just nature's way of telling us to eat more cake.
post #35 of 184
it is a very nice transfer... I have to really try to do another....
post #36 of 184
Thank you for the comments. It just looks a bit "wiggly" for lack of a better term. I will try a smaller tip for the outline for one thing and try to be more steady handded with my stripes.

What tip number to you all prefer for fill ins. I used standard round depending on the size of the space. I didn't know if there was a better method.

Vicki
post #37 of 184
I thought I would post about the black outline icing.

I used the buttery buttercream recipe listed in the instructions. (very tasty and great consistency by the way) I took out a portion of the recipe, just enough for the outline and mixed in cocoa powder for a dark brown color and then thinned it out with milk. I mixed in Wilton Black Gel Coloring and came out with a great color for the outline. You guys may want to try that if the store bought versions don't work.

Vicki
post #38 of 184
Hello,

Last night I did my first BCT, I used Wal-Mart fudge icing for the outlining. I left it in the freezer an hour and a half, and when I tried to peel off the wax paper the oulining pulled away from the design. The fill-in colors looked pretty good and came off the paper fine. What did I do wrong? Could my outline been too thick? Or should I have used something else for the outling? Any help will be appreciated.
post #39 of 184
I use the wilton black (or med/thick homemade buttercream colored black) in the bag for my outline. I squeeze it out into a bowl then I added piping gel to thin it out some. It should be thick but not too thick. I outline the transfer on wax paper. Then fill it in w/ a tip that fits the size you need. Then I cover the back of the tranfer w/ whatever color. I do not use a spatula to smooth it in. I dip my finger in cornstarch & lightly push the icing in. Then put it in the freezer for as long as I want to leave it in there. It is always fine. My sister explained all that to me & it works great! She has wonderful FBCT cakes on CC. She tcrema, take a look.

To outline a pic you want on a cake. To do stars or what ever kind of tip you like I figured something out. I was not going to use the pin method it is a waste of time. What I do is copy the pic the pic in a mirror image. I use the same wilton icing black or whatever color. I thin it to med/thick consistency. I pipe the outline onto wax paper. I turn it over slowly on to the cake. Then I run my finger across the outline softly. I pull the waxpaper up slowly. Wa la it's done!

I had the hardest time when I first learned how to do transfers. I can't see just plain piping gel when I used it as a outline so I decided to try black. Works real good!

I hope that will help someone! You will just have to try till you figure out a way that is easy to you. Don't worry you'll get it! Then they are so fun to do!! Good luck~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
"Learn from a turtle... it only makes progress when it sticks it's neck out"
post #40 of 184
for sure it was.... I am trying another one as we speak...... I am afraid though that I wont get it off the paper.
post #41 of 184
i could have used this last nite.. icon_cry.gif
its starting to look alot like baking.
its starting to look alot like baking.
post #42 of 184
Does it matter how much in advance you make the frozen bct? I don't want to wait till the day we're having the cake, in case I mess it up. How long can it sit in the freezer?

Also, does it matter what tip size you use to fill in the outline?

I am doing my first one this weekend for my husband's bday cake. Uggh...the pressure! haha
Melissa
Melissa
post #43 of 184
You can do it far in advance if you need to. Just freeze and then wrap well so it doesn't get freezer burn.

I don't think it matters which tip you use as long as you can control the flow of icing and get into the small spaces or corners. You can also use a toothpick to push the icing into the small spaces/corners.

You'll do great I'm sure!
Birthdays are just nature's way of telling us to eat more cake.
Birthdays are just nature's way of telling us to eat more cake.
post #44 of 184
do you know of a good website to get images to use for buttercream transfer? I am looking for the "Fear Factor" logo for a cake this weekend? Any ideas?

Thanks.

Tina
post #45 of 184
found this.. Good luck!
LL
LL
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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