What Tip And What Consistency For Outlining Bct
Decorating By flayvurdfun Updated 10 Mar 2005 , 9:04pm by Mchelle
I am getting ready right now to start BCT for this weekend I have 4 cakes to do and if these dont turn out then I have time to do my normal decorating.
what tip do you use for outlining...and what consistency should the icing be????
I use a tip 2 to out line it and use a thin consistancy. You can use a thin to medium constistancy thought out the whole process. You will be so amazed at how little of the frosting you use and how BEAUTIFUL they turn out. The BCT are my new favorites and I love doing them. I can't wait to see your pics of them!
Good Luck!
Thank you~ I hope so. We'll see, thats why I am messing with it now so if they dont come out then I have time to change my mind... I just dont think my first ones will turn out right...... trial and error I guess..... and if I do get a cake done with it I will post....
thank you so much!
You'll do great! I was terrified of my first one not turning out right. I did the barbie celebration and it turned out really good. I also did the harley one which was ok but the KimPossible for my daughter's birthday was AWESOME! I know you can do it! I have faith in ya!
Tammy.
Could you possibly send me a picture of the Harley you did or where I can find a decent picture to trace? Two of my sons in law have Harleys and I've been having a heck of a time finding something that works well.
Thanx,
Grandmasue
Too lazy to re-type all of this:
When I wrote the tutorial I didn't put the tip number because that all depends on you and the effect you're wanting.
If you are wanting a more cartoonish looking BCT, use a thicker tip, 3 or so. If you want a more delicate looking BCT, use a 1 or maybe a 2. These decisions only you can make.
Always use a firm icing for the lining. Mine is actually so firm it almost hurts my hand to pipe it. It's hard, but the end result is that mine doesn't smear at all- ever.
For the filling-in, your icing needs to be medium to thin- the thinner the better. You also have to decide which tip you want to use for this. If you have small cervices to fill in, you'll not want to use a 5. Sometimes I use a very small tip for the pesky corners and switch to a larger tip for the more open areas.
All of this info only you can decide what is best for your BCT.
she is the inventor of it!!!
NO NO NO NO!!!!
As much as I would love to take the bow for this and other things.... I have a book that's about 10-15 years old with a BCT in it. They call it something different (I can't remember now) but it's a BCT in all its glory. I originally learned this technique on another board, but the instructions were lacking. So many people were constantly asking many how-to questions.... even after reading the directions. I just perfected the tutorial... I did not invent the technique.
As far as I know, I invented BC Glaze. That's it. But probably not because I'm sure something that easy has been done for years.... I just haven't ran across it yet.
I do appreciate the accolades!!
Ok Cali whats your recipe for BC Glaze? Sounds wonderful!!!!!!!!!!!!
You will actually like BC glaze so much better then a BCT. No waiting for the transfer to freeze (so you get instant gratification), the glaze remains very shiny, and you can see the results as you work.
Go to my webshots page:
http://community.webshots.com/user/cali4dawn
Go to the album marked:
"Tutorials- Transfers- BCT/BC Glaze/ Chocolate"
You will find how to make all three of these transfer techniques.
I think I may be missing something. I have gone to the tutorials but can't find the actual recipe for BC glaze. Help Please.
Grandmasue
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