Buttercream Transfer Disaster
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Those of you who can remember; back in July I made a post about buttercream transfers. It was such a wonderful idea I wanted to give it a try on my cousins zebra stripe birthday cake. And that's just what I did.....give it a try. I made up my icing as usual. It came out slightly thinner than I'd wanted but it was the same consistency as when I used this recipe before. I used the one on Wilton's website.
I iced my cake and set it aside for a little while so it would dry slightly. In the mean time I laid out my print, taped my wax paper over it and piped out my stripes. Wow! Looked great and was so easy! One thing I did that made it less messy was to work from the center of the paper to the outside. I also wanted the stripes to go down the sides of the cake so I made sure I printed my sheets large enough to do just that.
You may notice that I placed my sheets on the back of a cookie sheet for ease of moving it from the table into the freezer. And also so it would be sitting on a level surface while freezing. Otherwise I might have smeared the stripes in the process.
Ok, now! Cake is iced and stripes are frozen! Yipee! Ready to make the transfer from wax paper to cake!
I was so excited to see this step! I couldn't wait! So I laid my stripes onto the cake and smoothed it out; cutting the corners at an angle so they would fall perfectly onto the sides. And then..........I began to lift the wax paper........
Just beautiful! NOT! The icing was too thin. So what to do now? Hand pipe them onto the empty spots. What to do NEXT time? You got it! Make my icing thicker!
Not too shabby, but not as smooth as it would have been using the transfers.
If my icing had been less moist I could have lain a paper towel or parchment paper
over the strips and smoothed them, but it was too sticky. She liked it and I also got another order
from someone else. That's all that matters right?
So it wasn't a complete disaster, but it could have been worse and then again it could have been much much better!
Remember to make your icing thick enough to freeze hard but thin enough to pipe with! Until next time......happy baking!
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