![frozen buttercream transfer](http://farm6.static.flickr.com/5211/5510828245_e9f90991f6.jpg)
Cake4Kids held a photography class for its volunteers and I offered to make the cake for the event. I used the opportunity to practice a new technique and to use my new pastry scraper. I even piped borders for the first time!
I'm not surprised that the only other all buttercream cake I decorated was a 6-inch lemon chiffon cake I made for Mother's day. Buttercream cakes scare me more than fondant cakes! However, aftermaking this particular cake, I am a little less scared. I love how smooth the pastry scraper got my frosting. I didn't even have to revert to my go to paper towel method.
So, the new technique I got to practice was making a frozen buttercream transfer. I love how simple and clean yet fancy the cake looks because of the added touch!
![frozen buttercream transfer step 1](http://farm6.static.flickr.com/5175/5511426378_fc0574fcbe.jpg)
First, I traced a picture of my dog Patches that my brother created for me onto a piece of parchment paper and taped it onto my cutting board face down.
![frozen buttercream transfer step 2](http://farm6.static.flickr.com/5291/5511426390_9d55585ca2.jpg)
Then, I traced over the lines using the Wilton Ready To Use Icing Tube in black with a #2 tip.
![frozen buttercream transfer step 3](http://farm6.static.flickr.com/5057/5511426430_98469aba5f.jpg)
Next, I filled in the picture accordingly with my go to vanilla buttercream frosting using an angled spatula.
![frozen buttercream transfer step 4](http://farm6.static.flickr.com/5257/5511426466_a2efc392fd.jpg)
Then, I created an additional white border around the entire image to help make it pop once on the cake.
![frozen buttercream transfer step 5](http://farm6.static.flickr.com/5177/5510861771_cb787ff74d.jpg)
Last, I covered the entire image with frosting; pressing down slightly to remove any air pockets. I froze the image overnight and the next morning, I placed it onto the cake and the parchment paper peeled right off.
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