BUTTERCREAM CAKE CONTEST

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Comment by Lisa Kay on June 18, 2011 at 10:36pm

You're welcome, Patti!  Happy to help!  Looking forward to seeing your July cake! 

Comment by Patti Schwartz on June 18, 2011 at 10:09pm

Lisa,

Thanks for your helpful info and I will look at yoru other pictures. I am always happy to learn new techniques. I am looking forward to trying it soon...I'm thinking about doing on a birthday cake in July. When I do I will send you a picture.

Comment by Lisa Kay on June 18, 2011 at 8:57pm

Oh, and the fbct doesn't stay frozen....so when cake is cut...it's smooth and edible, of course.  Depending on humidity, these fbct's sometimes kinda bleed....but I can tell you, it is a weather issue...heat and humidity are not kind to fbct(s).

Comment by Lisa Kay on June 18, 2011 at 8:46pm

It's a learning process and you do get better at it.  If you get a chance, take a look at my photos and I have a few FBCT images.  I only do them if it's possible.  I did a Baby Cowboy for a Shower today....hope you can check it out.  I hope you got the basic out of this long version...lol.  It's real easy, try it just for fun!

Comment by Lisa Kay on June 18, 2011 at 8:43pm

Know where you want your image.  Once you place on cake, it will not b easy to move it around...PLUS...you can not keep touching it once it's on cake...heat of your hands will cause smudging. So, take your image out of freezer and flip it on your hand and start removing the cardboard off the image...it doesn't come off quick, so work it like a peeling process. Lift the cardboard, image is in hand, quickly place it on cake where you want it.  Image is not going to be flat.  Simply because of the bottom layer you placed to keep the image together.  That's where a star tip 18, or 21 could be used to surround the entire image or even tip 199.  Or use your fav tip. Takes practice.

 

Comment by Lisa Kay on June 18, 2011 at 8:36pm

Last, use your angled spatula and very, very gently, smoothen those pipelines to merge. It's ok if they aren't perfect (that side will be laying flat on cake). What you need to make sure of is that the starting point was right at the outside of image. You don't need to exceed piping way outside of image. Once, you're done with this last process....it's freezer time.  Image needs to lay flat in freezer as it is.  I usually, prepare mine the day before and let freeze overnite. (Guessing... freezing time is ok with about 2 plus hours.)  Once your cake is covered in icing and done with parchment paper (crusting)...here's the next step....very delicate, but you gotta b quick and careful....(with very clean hands too).

Comment by Lisa Kay on June 18, 2011 at 8:14pm

Outlining is best first, if you want image to stand out more like in black (depending on image). Notice the cardinal is traced in black. When tracing is complete, I gently pat the entire image with a piece of parchment paper using my fingers.  This is a very delicate process because you don't want to smash the icing completely downwards. It's just gentle enough to get the "pipelines" to merge. If you look closely at the surrounding area of cardinal (green), you can see the pipelines.  I feel it necessary to do the "patdown" process because, you'll find as you pipe in, you might miss a spot and it might show. If you turn your image around as you pipe in, you will see the spots you miss so you can just pipe right over it, no harm.  The patdown will help close those gaps.

 When you're done, I get a tip 12 with white buttercream icing in bag and begin to pipe entire image at a starting point on the outside of the image and just go in circular motion til you are in the center and done.  When that step is complete, your image is covered completely, you should'nt see any part of it.

Comment by Lisa Kay on June 18, 2011 at 7:58pm

Thank you, Patti. The transfer is very simple...don't mind telling you. It's as easy as tracing. First, I get the image and trace it with a black fine point sharpie. 2nd, turn it upside down and trace again so that you have the image upside down because when you're done...3rd, you place your image (still upside down) on a smooth piece of cardboard big enough for image, tape it so that it doesn't move. 4th, now cover the image with wax paper (tape that down too). Image and wax paper should not move. Remember, image has to be upside down cuz when you're done, depending on image you need it upright on cake, but allow me to continue. Here's where you start coloring in your image with buttercream icing in colors needed. But make sure you trace with tips like 1,2, or 3, depending on the image.

 

Comment by Patti Schwartz on June 15, 2011 at 11:11am

I love your Cardinal transfer...I have to learn how to do that.