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Tips on Piping scrolls on IMBC

post #1 of 9
1/27/09 at 7:33am
Thread Starter 
Okay, so I have a couple of wedding cake orders and these darn brides want BC (instead of fondant) with scroll piping on their cakes and the piping is going to be peach on one and brown on another...no pressure here!

I don't do piping so I need some help here. The "peach" bride gave me a design that is from a stamp that she has and she wants that on her cake.

I need some tips on how to pipe or how to transfer the design to an IMBC cake. They are round cakes.

I'm good on the cornelli lace but it's the scroll work from her stamp that I'm stuck on.

I'll try to post the design I drew for the "peach" bride.
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #2 of 9
1/27/09 at 7:44am
stamp the design on paper - scan - reduce or enlarge as needed - print out on paper and use the "pin-prick" method....push holes into to the paper following the design-right side out with a push pin - lay over the top of the chilled IMBC and press the bumpy side lightly onto the side of the cake - transferring your design - you'll need good lighting to see the design to pipe over - but this method works great for me!
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post #3 of 9
1/27/09 at 8:29am
Thread Starter 
Do you use wax/parchment paper or do you use regular paper and doesn't the paper mar the BC?
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #4 of 9
1/27/09 at 8:44am
I find regular paper works best since it is stiff enough to stay raised on the poked through side (if that makes sense) I have not had a problem with marring - but I make sure to only press where I need the pattern to transfer....hope this helps!
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post #5 of 9
1/27/09 at 8:54am
Thread Starter 
Thank you bakers2. Anyone else have piping tips for IMBC (noncrusting BC)
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #6 of 9
1/27/09 at 9:07am
I just thought I'd mention that I only do this to well chilled IMBC.....
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post #7 of 9
1/27/09 at 9:39am
Thread Starter 
Yes, I can understand why...it's so soft when at room temp. Thanks again!
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #8 of 9
3/9/12 at 7:21am
Jacquie,

How did you manage this? I have the same issue with my customer.
Karen
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Karen
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post #9 of 9
3/9/12 at 7:42am
Thread Starter 
Hi Karen,
I ended up doing the pin prick method.
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
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