My First Frozen Buttercream Transfer
A perfect opportunity to try out the "frozen buttercream transfer" method of decorating a cake was my nephew's 3rd birthday. He loves Mickey Mouse and I saw a lot of great Mickey birthday cakes on cakecentral.com, so I decided to finally try out this new frozen buttercream transfer thing.
I filled in the eyes, gloves and buttons in white, yellow balloon, shoes and hat portions, then I did the blue balloon and hat, red tongue and trousers and then the skin tone last. And because I didn't want an edge around the mickey image, I decided to just transfer the entire top of the cake so I did a big layer of white which was my cake's background color. I'm not sure I'd do this again - you could definitely see the piping lines. I think it was hard to smooth the icing also, so I may have had my icing too thick. I also had problems with the black outline moving around as I filled in different colors, and as you can see some of the blue bled over the lines and there were some other imperfections like that. Overall, I think my nephew recognized it was Mickey and was happy so that was the main thing.
The buttercream starts to come to room temperature where I tried to smooth out the edges and round them down to match up with the sides. I should've leveled my cake better so I had to prop up some of the transfer with more frosting and tried to smooth it out. It worked out OK and I would definitely try the frozen buttercream transfer method again.
I used the following blog tutorial with how to do it and I highly recommend going there instead of using my silly instructions above. It was very helpful!
Helpful Frozen Buttercream Transfer Tutorial on Soggy Cheerios
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