Question About Fbct

Decorating By freddyfl Updated 22 Feb 2006 , 4:38am by chaptlps

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freddyfl Posted 21 Feb 2006 , 6:13pm
post #1 of 14

This is my question, is it easier to peel a transfer made from all crisco, all margarine (I don't use real butter), or a mixture of both and why?

13 replies
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chaptlps Posted 21 Feb 2006 , 6:16pm
post #2 of 14

gosh, the only transfers I have made are from all crisco icings and I haven't had a problem at all. If the transfer is frozen solid there shouldn't be a problem with whatever medium you are using.
Can I ask a question: How come you don't use butter? Is it a dietary issue or something? You don't need to answer if you don't want to. Just curius.

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freddyfl Posted 21 Feb 2006 , 6:22pm
post #3 of 14

I will use butter occassionally, but is is a lot more expensive than margarine, so my reasons are the cost. Does the all crisco recipe taste okay? Thanks for answering.

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Euphoriabakery Posted 21 Feb 2006 , 6:23pm
post #4 of 14

I use a half crisco, half butter icing and have nevre had an issue as long as the transfer is frozen solid.

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SquirrellyCakes Posted 21 Feb 2006 , 6:32pm
post #5 of 14

At one point, when Cali4Dawn was posting the tutorial, a lot of people were having issues with transfers and she felt, as did others, that you had less problems using a mixture of butter and shortening. Since I don't use all shortening or use margarine in icing, I don't know how it acts. I do know that waxed paper is effected more by moisture than parchment paper which is actually silicone treated and better sealed against moisture and I can see a difference in removing the transfer from waxed and prefer parchment. But they will both work.
For the most part I do find that an all-shortening based icing when frozen has a bit of a drier texture when it thaws out, not sure if that is what people didn't like.
Hugs Squirrelly

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smileyface Posted 21 Feb 2006 , 6:56pm
post #6 of 14

I've used all crisco and half butter/half crisco on the ones I have done. I honestly didn't see any difference. I think as long as you freeze it well and get it on the cake ASAP you will be fine with either. If you have parchment paper, I would try that. I did recently use it and "think" it comes off better than wax paper but I am not sure yet.

Hope that helps!

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tcturtleshell Posted 21 Feb 2006 , 7:09pm
post #7 of 14

I use all crisco & wax paper. I've never had a problem. As long as it freezes it comes right off of the wax paper very easily. Since I live in Louisiana we have the humidity problem. The butter crisco mix doesn't do good after you have the tranfer on the cake. It sweats too much. That's why I use crisco BCI. You'll just have to play with each & see which is best for you~

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crisseyann Posted 21 Feb 2006 , 7:12pm
post #8 of 14

I followed Dawn's tip on using part butter/part crisco and found it to work very well, using waxed paper. One time I forgot the "tip" and used all crisco...same results!

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SquirrellyCakes Posted 21 Feb 2006 , 7:33pm
post #9 of 14

I think the biggest thing is to get the right consistency, once you do that I would think almost anything would work.
I know a lot of people don't use parchment, I didn't use to. We always used waxed paper for lining cake pans etc. But if you ever get a chance to get a good deal on it, give it a try. I tend to line the bottom of my larger pans after I grease with Crisco and flour the pan. Not because there is a sticking issue but you know, when you are making a really big wedding cake and use a lot of batter in say a 14 inch pan and are over tired, well you don't want a cake sticking to the pan, so I do it as an extra precaution. Anyway, I always used waxed paper and it works really well, no problem there. But I have started to use parchment and there is a big difference in terms of how it comes off. There is also a difference with how it comes off a buttercream transfer, you really don't have to peel it off, it doesn't quite adhere the same. So for the folks that like to make really thin transfers it could make a difference. I also prefer it for chocolate transfers, again waxed paper works fine but with the parchment, as soon as your chocolate is set up, it basically separates itself, no peeling.
The biggest plus is when you are baking cookies, you line your cookie sheet and no sticking and not much clean up on your cookie sheets. I have a silpat now but for some things still use parchment. You cannot do this with waxed paper because it will burn.
But the difference between the two is that the waxed paper can be affected by moisture but the silicone treatment on the parchment paper doesn't allow moisture to cause issues. The drawback with parchment is that it doesn't want to lie flat, it wants to roll up, so you do have to play with it a bit to get it to sit flush and flat. It is reusable and can be wiped clean.
Hugs Squirrelly

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crisseyann Posted 21 Feb 2006 , 7:34pm
post #10 of 14

Thanks for that tip, Oh Wise Squirrell! You rock! icon_smile.gif

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Euphoriabakery Posted 21 Feb 2006 , 7:45pm
post #11 of 14

I love parchment and use it all the time! I find that parchment works best for fbct mostly becasue it doesn't wrinkle as easy. I have used both and noticed that with wax paper I sometimes get some wrinkles in my transfer, almost like a wavy effect.

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SquirrellyCakes Posted 21 Feb 2006 , 9:26pm
post #12 of 14
Quote:
Originally Posted by Euphoriabakery

I love parchment and use it all the time! I find that parchment works best for fbct mostly because it doesn't wrinkle as easy. I have used both and noticed that with wax paper I sometimes get some wrinkles in my transfer, almost like a wavy effect.



True kiddo but you know even with the parchment sometimes I get a bit of that wavy factor happening. I am thinking that if we used a low tack spray adhesive to tack that parchment down, just so it covers the picture we are tranferring with no overhanging perhaps it would help solve the issue and still be easy to remove. I think it is really the fact that the parchment and the drawing itself don't sit completely flat so when we are applying the icing the paper is lifting up a bit because there is a bit of vertical give. I have tried keeping the size of the picture being tranferred down to a minimum without a lot of excess paper around the picture and also cutting the parchment to fit that size too and taping the whole thing down once, seems to help.
I seem to get less waves with the parchment but I still do get some from time to time.
Hugs Squirrelly

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Euphoriabakery Posted 22 Feb 2006 , 4:33am
post #13 of 14

Great info Squirrelly! I have tried taping the parchment down, but it doesn't always stick. The spray sounds like a great idea! Still the parchment is a little thicker than wax paper. I would get terrible wrinkles when I used wax paper! But I do still get some of that wavyness. Let me know if you find a good way to prevent this!

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chaptlps Posted 22 Feb 2006 , 4:38am
post #14 of 14

I think the waviness comes from the freezing process itself. after all things do contract when they are frozen (cept maybe water which expands)

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