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How Do I Transfer a Drawing onto my Cake? - Page 4  

post #46 of 184
Thank you!
post #47 of 184
Quote:
Originally Posted by lisa

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!




Hi!
Could I ask you how long it lasts in the freezer? 1-2 months possible? and would it last in the fridge, let's say for a week? I'm asking because i like to use meringue based buttercreams to cover my cakes...but i have a feeling that this type of buttercream is too soft for BCT. So I would only be using a bit of BC at a time.
Thanks in advance!
post #48 of 184
Dawn,

I'm confused as to what you mean by: be careful on how you do your layers. Like the white would cover the red, so do the white first.
This may be a stupid question, but I'm not sure how you can tell what layers to do first.

Thanks!
mcginnis
Where there is a will, There is a way.
Where there is a will, There is a way.
post #49 of 184
do you put it in the fridge?
post #50 of 184
The questions about layers, remeber your looking at the design from underneath. Visualize that when you put it on the cake it will be flipped over. Therefore, the first layers of icing you fill in will show first. for example: If your doing a face you have to do the eyes and nose before you fill in the entire face. Does that make sense?

When I do these, I usually sit down with a copy of my pattern and think about all the different colors I need and then the order in which I will fill in, I make notes and keep it right by me as I decorate to refer back to.

Hope that helps. Once you do it a few times, it'll just come to you.

Rose
post #51 of 184
I am going to try this technique for the first time next weekend and I have a few questions. I am somewhat of a beginner to the whole cake decorating thing (I've done many with the old star method, but that's about it). Here goes:

For outlining the picture, do you use a tub of store brand icing or the kind of icing that comes in a tube?

How exactly do you color the picture in? Do you just pipe it and smooth it with your finger?

Do you let the frosting dry between colors/layers?

Thanks for your help!!
post #52 of 184
The article flavurdfun is referring to is very interesting. Is there a way I can get a copy of that article about using the toothpick method. I would also like to know if photograph that have been produced to a printed image can be done the same way-in order to do a cake portrait?
post #53 of 184
I was wondering how to do the mirror image too- thanks!! I found it in print properties...can't wait to use it!
post #54 of 184
I don't know how far in advance you can make a BCT and keep in the freezer or fridge BUT, let me just say, KEEP YOUR LEFTOVER ICING! Keep it in the bag with the tip. If you make it to far in advance and then "clean up", if you have repairs to make, you may not be able to duplicate the "same" color.

Rose
post #55 of 184
In England I can't get hold of wax paper and fudge icing is expensive to buy so I used black buttercream for the outline. I froze it for 10 minutes to allow it to 'set' so the colours I was filling in with didn't smudge the outline. I also used butchers wrap instead of wax paper. This is a clear plastic film usually sold for piping royal icing runouts on but it worked like a dream and the transfers release with no problem at all
post #56 of 184
I tried my first buttercream transfer last night, and it didnt turn out so well. Everything was fine until I tried to remove the wax paper...

Image

What did I do wrong? icon_redface.gif Was it not frozen long enough, or am I supposed to wait in between colors so that they dry up? Also, when you put it on do you smooth it over (like with a spatula) or just tap lighty? Thanks in advance, hopefully I'll have better luck next time.

Oh, and thank you for the tutorial, it was great!
post #57 of 184
How thick did you make it? They do have to be fairly thick to release properly. I freeze mine overnight as I do like to make sure they are solid before I peel them from the paper
post #58 of 184
I froze mine overnight because the wax paper was sticking to it too. THe problem I had was a lot of condensation as it thawed. Is there any way around that?
post #59 of 184
Quote:
Originally Posted by MissBaritone

How thick did you make it? They do have to be fairly thick to release properly. I freeze mine overnight as I do like to make sure they are solid before I peel them from the paper



It was pretty thick, I used the recipe with crisco/butter in it. I'll try freezing it longer next time. Thanks icon_smile.gif
post #60 of 184
I've never frozen mine even more than an hour. I use parchment paper, wonder if that makes a difference. I just wonder, when you were removing it, did you go straight from freezer to cake? Did you make sure and smooth over all with your finger after you placed design on cake before removing the paper? I always peel the paper BACK slowly and continue smoothing anywhere it seems to want and come up with the paper that seems to help with any stubborn areas. Also, make sure and keep your extra icing bagged up in case of touchups.

ps. cute design!

Rose
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