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Sorry, another buttercream transfer question!

post #1 of 3
Thread Starter 
Hello Ladies! This is a WONDERFUL site! I have learned so much just reading posts! It's great! I have no experience decorating cakes, just finished my first Wilton course.
I am SO excited about trying to do a buttercream transfer! But I am somewhat confused now. When creating the transfer, are we actually doing it upside down? icon_redface.gif I'm sorry if this sounds dumb. I read that once the transfer is done (before putting it in the freezer), to smear the back of it with a coat of buttercream. This will not smear the work you just did? When doing the outline you use thick buttercream, so when you fill it in do you use the medium consistency buttercream?

Thank you in advance!
post #2 of 3
http://community.webshots.com/user/cali4dawn - Directions


It really is easy. Start with a simple transfer. 3-4 colors and large areas to fill.

When laying on the final layer of BC you are pressing ever so lightly. Not enough pressure to smear. Yes, you are using a medium consistency icing, not thin/not thick.

Yes you are making it upside down. So think in terms of how you will be layering. Let's say you are making a transfer of a bear in a shirt. He has fur right? Well the fur will probably cover a hint of the sleeve where his arm sticks out, right? Lay down the fur first. then the T-shirt. This will give your transfer more life and texture.

It takes practice. Not so much for the technique, but for the layering, design and giving it life.

Good luck![/url][url][/url]
post #3 of 3
hi brechan,
i'm glad you asked this question (if the transfer is being done upside down), i've been wondering the same thing myself and just hadn't gotten around to asking it yet! now it all makes sense to me too thumbs_up.gif good luck!
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