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buttercream transfer

post #1 of 7
Thread Starter 
Hello,
when doing a buttercream transfer, what consistancy buttercream should be used?
post #2 of 7
Medium....
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
post #3 of 7
I had been wondering that same thing. Thanks for asking and thanks Ladycake for your reply.

I hope to try this technique tomorrow!

Amy
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
Reply
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
Reply
post #4 of 7
Your BC for the lining should be medium-to-stiff. As stiff as you can have it and it still come out of the small tip.
post #5 of 7
I know in the instructions it says that store brand fudge works well for the outlining -- do you thicken it with powdered sugar or leave as is?

Thanks,
Amy
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
Reply
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
Reply
post #6 of 7
Leave as is. Just make sure you do not use Betty Crocker or Pillsbury Fudge icing. They are both way too soft for this. It will smudge as you lay down your other colors and you won't know it until it is too late. Been there, done that, bought he T-shirt!

I've heard Wal-Mart brand fusge icing is very good for this purpose.
post #7 of 7
Thread Starter 
thanks Ladycake! thumbs_up.gif
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