reverse transfer

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Permalink Reply by tracey lopez on April 20, 2011 at 7:12pm

When I do transfers like that I use Buttercream. Pipe out the image put in the freezer until it's firm or your ready to use it. There is a tutorial here some where. Also pipe out the butter cream fairly thick so that when you go to take the wax paper off it wont fall apart.

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Permalink Reply by Jacqueline Martin on April 21, 2011 at 1:04am

Patricia I found that with using royal icing if you do the image a little bit thick you want have problems with it breaking plus when doing royal icing you need to do more than one just because of what happen with you it falls apart/break. Also Tracey stated the buttercream transfer and it always comes out for me. Check out my buttercream transfers.

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Permalink Reply by Kathy Kmonk on April 21, 2011 at 9:18am

I also make them with buttercream.  They are rather thick, but if it breaks, I have found that when you put it on the cake the pieces melt together once the cake comes to room temperature.  Here's the tutorial Tracey was talking about...  http://www.cakeswebake.com/video/fbct-how-to-do-a-frozen

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Permalink Reply by Jacqueline Martin on April 21, 2011 at 9:29am

I have not had the problem of the melting together, but sometimes the black may bleed in the other colors but it really isn't to the point its noticeable.

Kathy Kmonk said:

I also make them with buttercream.  They are rather thick, but if it breaks, I have found that when you put it on the cake the pieces melt together once the cake comes to room temperature.  Here's the tutorial Tracey was talking about...  http://www.cakeswebake.com/video/fbct-how-to-do-a-frozen

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Permalink Reply by Dawn Becker on April 21, 2011 at 8:39pm

I've only ever had problems bleeding with Wilton colors.  Not other brands.

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