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HELP! BCT disaster!

post #1 of 6
Thread Starter 
ok, I'm new to the whole cake decorating thing. I decided to try the BCT that I've read so much about on this website. I printed the instructions and followed them exactly. But when I put it on the cake top, everything had smeared together! It looked horrible! Can someone please tell me what could have possibly happened? Maybe I'm just not understanding how this works.... icon_cry.gif
Thanks!
post #2 of 6
well it could have been the buttercream was too soft... humidity does bad things to buttercream, or could have been that they got pressed together when you spread the frosting ontop.... both played a factor in mine not turning out.... I am sure someone else will have something to to contribute about this...
post #3 of 6
Thread Starter 
Quote:
Originally Posted by flayvurdfun

well it could have been the buttercream was too soft... humidity does bad things to buttercream, or could have been that they got pressed together when you spread the frosting ontop.... both played a factor in mine not turning out.... I am sure someone else will have something to to contribute about this...

That may be the problem. I live in northeast Texas and the humidity here (especially during the spring) is crazy! How can I fix the problem because it's ALWAYS really humid here? Also, I think I misunderstood about putting the frosting on top. I presdsed down a little bit to make sure there were no air bubbles trapped under the frosting. I guess you can tell I really have no idea what I'm doing. Any advice you can give would be appreciated! Thanks!
post #4 of 6
I've only done a few bct but what I do is first outline everything then freeze it for about 10-15 min. Then I do back and do another color, freeze for about 10 min. I keep doing this and then the final color I go over the entire top. When I'm completely done, I freeze for about 1 hour then as soon as you take it out immediately put it on the cake. Hope I've helped a little.

Missy
The "fabfour" includes:

Erin 12/28/99
Brett 5/13/01
Brady 2/13/04
Avery 2/28/07
Reply
The "fabfour" includes:

Erin 12/28/99
Brett 5/13/01
Brady 2/13/04
Avery 2/28/07
Reply
post #5 of 6
if you are using the recipe that calidawn posted with this tecnique, you don't have to freeze the transfer, you can pop it in the fridge until firm.

What i do, is first outline, then using parchment w/a cut tip(because i don't want to wash everything) then fill in the picture. Then i switch to a bag with a tip 12 or 10 and fill in the back. Then gently spread that icing on the back. Pop the whole thing in the fridge and let it get hard. When you take it out remove the waxed paper from the board, and flip the picture with the waxed paper still on, on to the cake. After the picture is on the cake then remove the waxed paper. If it has started to get to warm and the picture is sticking place the cake back in the fridge until hard. Then the paper should peal right off without a problem.

HTH
post #6 of 6
Thread Starter 
icon_smile.gif Thanks for the advice! I'm going to try another one this afternoon. I think I might need to try freezing it after each color because of the humidity here. I hope it will be ready for the party tonight. I'll let you know how it goes! Thanks so much!
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