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Dawn's Buttercream Glaze technique- Here it is!!

post #1 of 15
Thread Starter 
I don't remember who (I think Diane) asked for my BC Glaze technique instructions. Well, I finally made a tutorial.

http://community.webshots.com/album/111071540UEhrpE

It starts toward the bottom of the page and is 7 pictures long.

Let me know how it works for you or if I need to tweak it some more.

Have fun!
Dawn
post #2 of 15
cali4dawn,
Your tutorials are great. They're very easy to understand and see. Keep up with your awesome work.
Amy
post #3 of 15
I'm about to the glaze for the first time but don't understand if I have to turn over after filling, doesn't it stick to the board?? please help icon_redface.gif
post #4 of 15
Wow! That's great! Thanks for taking the time to share your technique.
Just one question, what kind of corn syrup do you use? All I ever find in the grocery store is the golden corn syrup. Is this the one or do I look for something else? icon_confused.gif
post #5 of 15
Thread Starter 
No-No-No: Look at the pictures. You do this technique directly on the cake, so there is no flipping.

I use clear corn syrup. Karo brand is what I have at the moment, but I'm not faithful to any one brand.

I don't know how golden corn syrup would effect the coloring. It probably won't matter on dark colors. Mix up a teaspoon and see what happens.
post #6 of 15
Does anyone know where I can find clear corn syrup in Canada??

I've checked so many different grocery stores, but they all carry the golden corn syrup only. icon_sad.gif
post #7 of 15
Thanks, cali4dawn, for this tutorial. I used your frozen buttercream tranfer tutorial and absolutely love using this technique. I am looking forward to using this tutorial to add another technique to my abilities. Thanks again,
Joanie
Joanie
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Joanie
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post #8 of 15
Thread Starter 
Make sure I get to see your cake!!
post #9 of 15
wow that is wonderful . I will practice this tomorrow for the cakes I am making on friday. Because when I did the buttercream transfer guitar LOL I was very lucky that if (literally) fell in the right spot when I flipped it. Wish me luck!! Keep up the good work and your website is interesting and fun to view!! I can NO wait I WILL learn alot from there!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #10 of 15
please help me I still don't understand what you mean by patting the back of the transfer, don't you mess up the details? this is all new to me I usually just do the glaze but I really want to do the frozen one please help me icon_cry.gificon_cry.gif
post #11 of 15
Calidawn,

Your tutorial was really good!! thumbs_up.gif It looks easier then doing color flow & royal icing. Is that what your intentions were, to make it easier then those two? Less work for sure! Does the transfer color get hard like color flow/royal? My mom's bday is this weekend & I was going to do a rooster transfer cake because she collects roosters & chickens. Now I think I will try it your way! Thanks a lot.
~Tina~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #12 of 15
Thread Starter 
Tina- nope, no hard as a rock effect here! When it dried it is very much like the buttercream you will use to ice the cake (just a little sweeter from the syrup). Plus the colors will be the colors you want. They will not dull like color flow or royal. If you want to match your border with a color in your transfer, no problem! Just make enough for both and add your syrup to the transfer portion of the icing.

Honestly, no I wasn't even thinking about royal or color flow when I designed this. I don't like wither of those and so I never ever have made either. I just wanted a quick transfer method. I didn't even know it would crust until after I tried it. That was an added bonus!!

I came up with this kind of through a recipe ladycakes gave me. Hers sounded like a good recipe, but required mixing yet another batch of another type of icing. I thought that sounded too much like work. Corn Syrup was in her recipe. So I figured, "What the heck?" What if I simply added it to my already made buttercream? I tried it and it worked! I didn't have to make a different recipe after all.

I just had to share.
post #13 of 15
Quote:
Originally Posted by cali4dawn

.

I just had to share.



I just love when you share Dawn. You come up with some wonderful, creative helpful ideas and tricks.

thanks
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #14 of 15
Thanks for the reply Dawn! I will try it! Keep up the good advice! ~Tina~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #15 of 15
Help! Why can't I find the glaze transfer instructions?
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