Squirrelly your are my hero!!!
I just tried your recipe for the BCT - what a huge difference it made! I also used it for frosting the cake....it came out so smooth!! I'm making a skateboard cake & have to ice parts of the cake that have been cut...it smooths right over them without catching the crumbs. AND it tastes wonderful...I've been looking for a less-sweet buttercream & this is it. Okay, I better get back to the cake..I just wanted to say thanks for posting the recipe.
One question though...I need a full batch of it - should I double this recipe or make it in separate batches & add together? What do you think?

well what is the recipe? dont hold out on us.

What is BCT?

deb

butter cream transfer

Sorry guys...I fell of the stupid tree & hit every branch on the way down I was so excited I forgot to post the recipe

I'm trying to post the link to the thread with Squirrelly's recipe & instructions....hang tight

Here you go guys...I just pasted it from one of Squirrelly's posts:


Here is the recipe, you don't have to use it, but it will give you a good idea of a consistency you are going for when making a buttercream transfer, then you can go with your own buttercream.
Hugs Squirrelly
Copied From A Post I Did
Just go without about 1/4 inch of colours and top that off when set with some more icing of the colour of the top of your cake.
So I played with the icing until I got the right consistency and here is what worked for me. It also worked just fine for the black outlining, I didn't have to freeze it or dry it before continuing with the other colours. All I did was add black Wilton paste food colouring to a small portion of this icing, no special fudge icing or Wilton black icing ready-made or anything.
So you are going to follow the usual steps. You use a sheet of plexiglass or a board that can go into the freezer. You tape your picture on well. Cover it with waxed paper and tape it well too. I had my brother-in-law get a 16 inch square of plexiglass cut for me, I figure that would be about the biggest size I would ever use for anything, but you can get various sizes cut.
1/2 cup Crisco shortening
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract, I used the pure brown, but you will get an ivory tinge to your icing so you can switch to clear (the brown really does not affect any colouring except your white will be more of an ivory, but for eyeballs etc. it isn't noticable)
2 cups of sifted before you measure it out, icing (powdered) sugar
No other liquid and you don't need to dip your spatula in hot water or any of that stuff!
Blend butter on low until softened. Add Criso and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then colour and apply. I use a tip 3 for outlining and a tip 12 for filling it in. I don't use a coupler in my icing bags for this. You can use parchment bags with just a tip cut off the end or whatever. Let it set for a few minutes and dipping your finger in icing sugar or cornstarch smooth out. When all colours are done and set a bit, smooth out with a spatula and apply your backing and outlining colour. Again smooth out with a spatula, once set. Now I also covered the finished product in parchment paper, then inserted the whole thing in a green unscented garbage bag and froze it overnight. This morning I took it out, flipped it onto parchment, lifted off the waxed paper and then reinserted it with a piece of parchment over it, back on plexiglass and back in freezer as I don't need it until tomorrow. It is solid enough that you don't need the plexiglass on it to re-insert in freezer, I just did because I needed a flat surface as the freezer is pretty full! You could just put it parchment paper and all, into a freezer bag.

ge978,
Please post a photo when you're done with the cake! I'd like to see it. : )

I definitely will Wendysue!
I just have to tell you that I gave my husband scraps from the cake & the new icing & he said its the best icing I've ever made. I'm going to put the icing on soon so I'll post how the smoothing goes.

Great! I'll be looking forward to that post! : )

Ge978,
Do you think you could ice a whole cake? I like the idea that it didn't catch any crumbs.

Vie,
I decided to ice and decorate the cake tommorrow so I haven't tried the whole cake. However, I had baked a round cake and it didn't bake right so I used it to practice on. I couldn't believe how smooth it goes on. Usually, I pull all sorts of crumbs into the icing, especially if the cake is cut but it smoothed right over them.
I am pretty excited to ice the cake tommorow and see how it turns out. I have never before been able to get my cakes smooth no matter what I've tried...and I've tried everything!
I will post tommorrow and let you guys know how it turns out.

Here is the finished cake:

The icing that I used smoothed very well, unfortunately I'm very clumsy & when I was putting the transfers on stuck my hand into the cake, then tried to fix it & made it worse.
I highly recommend using this icing recipe for the transfer....it came right off the parchment paper with no problem at all.

The cake looks great!! The color is so vibrant!

Angie

Looks great! I can't see where you put your hand into it, so you must've hidden it well.
Oh, and you've convinced me to try squirrelly's recipe. I hadn't seen it yet and have been trying to find an icing that isn't too sweet so I'm gonna give it a try. Thanks! Anyways, congrats on an awesome-looking cake!
Steph

Angie & Steph: Thanks for your compliments. This cake was really fun to do.
Steph:I stick my hand in almost all of my cakes so I'm getting kind of good at hiding it The recipe posted is for the BCTs , but my husband thought it tasted really good & said I should ice the cake with it. If you are going to do that I would add a little more (I added 1 cup more) to the batch so it will crust a bit.

Great job! Thanks for sharing the photo! : )

thanks for the recipe I have been wanting to try BCT

Wow, came out super!

Hey! That cake looks terrific!!

the skateboard is awsome ... I was just asked to do a cake ... I'm trying to see if I can use and image I have for an edible pic ... but this will be a great plan b!

Thank you guys for all your nice comments! I havent really done a cake I've liked in awhile & getting good feedback helps alot. My husband said this is one of his favorites so far.
I was getting really discouraged with the fact that I couldn't smooth my cakes. A different ratio of butter to shortening made all the difference...I was putting too much shortening & powdered sugar & then trying to thin it with milk. Sometimes the solution is so simple.

Sending you big hugs Squirrelly!!

I LOVE YOUR CAKE!!! IT'S A PITTY THAT I CAN'T TASTE IT.

Thank you!! I tasted a little of it from the scraps I cut off & I have to say it was pretty good.

Hi ge978,

Your cake is pretty.

I have always used that same recipe and it is good.

Thanks Stephanie!! Your cakes always look so nice & smooth....I'm glad I tried this recipe.

good job!!!!

Thanks Chrystal!

I just had to share this with you guys. My friend that I did the skateboard cake for just stopped by. First of all, I did the cake for her for the cost of ingredients(she's a very good friend). She said everyone was just raving over it & it was the highlight of the party. It was for her brother who"s really into skating & him and his friends loved it. I asked her about the taste because she asked me to do a less sweet icing & she said it was the best one I've made so far. I charged her $15 and she paid me $40!
I don't mean to brag, I was just very excited because I have been very blah about my cakes lately & I haven't really enjoyed doing them so much. This was a very nice much needed boost. Anyway, thanks for listening to me babble