I Give Up!!!!!!!! Bcts Are A No Go For Me.
Decorating By flayvurdfun Updated 14 Mar 2005 , 5:30pm by GHOST_USER_NAME
That's right I give up ... at least for now... I made three this week and each of them broke, and wouldnt come off the paper . I was so upset and so discouraged..... I am going to try a BC Glaze one and see if it works better for me.......
It could be the recipe that you are using and it could be that you are not making them thick enough.
I use the recipe of Wiltons .... I tried it thinner, I tried it thicker, I tried it normal ..... honestly I dont know what I did wrong ....they were stiff but broke trying to get it off wax paper, and parchment. it broke off legs, and I even still put it on a cake but it was horrible looking ... I took it off ate the transfer, and had to hand draw as I always do ... I know its probably because its new to me and I doubt anything works good for me... I figured I would practice with the leftover icing, on roses, transfers, BC glaze just to see.......
have you tried cali4dawn's bct frosting recipe. It is on this site under the recipes. She recommends that it be at least 1/2 butter if not more. I am not the expert on BCT and have only done a few, with little luck. But I know what I was doing wrong and have just not gone back to try it again.
I will look at cali's. Wilton's recipe is half butter.... everyone here loves the taste!!!!!
its 1/2 cup butter, 1/2 cup solid shortening, 1 tsp vanilla, 2-3 tbsp milk, 1 full box of 10x sugar......
will try anything to get stuff down!!!!!!
Flayvurdfun~
I thought you were using Calidawns FBCT recipe. Her's is butter I think. I tried it once but haven't had time to try it again.
How long are you leaving the transfer in the freezer? I think your freezer might be freezing too cold... have you thought about that?? You'll get it down! Take a chill pill woman, your stressing like I do . Give tcrema a email she's doing really good at the transfers!! She did one today while we were talking on the phone! She's a pro at it!
My recipe is very similar to what you listed, but mine has no milk. Yours may have too much moisture which would naturally want to stick to the wax paper more.
When first starting out, I suggest the icing be at least 1/2 inch thick. I know that sound like a lot,. But give yourself a break and learn the technique- then learn to perfect it. The filling icing should be 1/4 inch deep and then the backing icing another 1/4 inch.
Also, you cannot over freeze these things. You can under-freeze them, but over freeze them. many people just don't have them frozen enough when removing the paper.
Also, you shouldn't be removing the paper the paper until AFTER the BCT has been placed on the cake. I'm not sure if this is what you're doing. Since you said a leg broke, I suspect it may be an issue.
But the biggest problem I have found people have.... the BCT is out of the freezer too long before placing on the cake.
You literally have seconds. Not even 2 minutes for best results. Your cake should be iced and ready to receive the transfer BEFORE you even remove it from the freezer. Have your work station set up and ready to go. Have the cake where and how you need it to place the BCT on it.
OK- you've prepare the work station and cake.
QUICKLY remove the BCT from the freezer and flip it over on to the cake. This should take less than 30 seconds (30 seconds is a looong time- you can do it if you're truly ready). While the wax paper is still on the BCT, gently position the BCT into the icing. Now, carefully remove the wax paper. Do any touch-ups you need using a food-dedicated paint brush dipped in hot water (you will do this less and less with each transfer you make). I have even added texture to my BCT by adding more icing to the top (as on Santa's beard or a chipmunk's fur).
Hopefully all of this will help you. I will not be on as often this week. I have my two nephews for Spring break, so not surfing as much these days. But I'll try to check in at least once a day to follow this thread.
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