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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


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Key Lime Christmas Tree

Key Lime Christmas Tree
Celebrate the Holiday by Creating a Cookie Tree Centerpiece! Scroll down for tutorial!


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Tuesday, October 27, 2009

Making a Frozen Buttercream Transfer



Frozen buttercream transfer (FBCT) is a method of transferring your art to your frosted cake. It's like making a buttercream “plaque” to apply to your cake. It is similar to transferring a design to a frosted cake with gel on waxed paper, and filling in the design with a star tip. It's also comparable to run-in (flood-work) sugar design work, and it will make a beautiful reproduction of your art in buttercream on small as well as very large cakes.


Things you will need:

  • 1 batch buttercream Icing
    ( Use a buttercream recipe that is at least ½ butter to shortening. This seems to peel away from the wax paper more cleanly. )
  • Wax Paper
  • Tape
  • Parchement cones or icing bags
  • A Flat portable surface such as a cutting board

1. Choose a graphic image and print it out in reverse/mirror image.

2. Tape your picture down to a solid surface such as a cutting board or cookie sheet turned upside down.
3. Tape a piece of wax paper over your image.



4. Using your choice of outline color. Trace the outlines of the picture.





5. After completing outline. Begin coloring in. Think about your layers. For instance, in this picture,I started with the blue eyes and then filled in the white areas.






6. Continue with your other colors thinking about layers as you go.




7. When you have finished coloring in your graphic, smooth the back while gently pushing without blending your colors underneath. This will settle your frosting into the grooves and create a smooth finished project.






8. An outline was put around the character picture so that I could add a blue background.






9. Fill the entire circle in very carefully as to not disturb the image underneath.




10. Place in freezer on cutting board or cookie sheet for at least 90 minutes. I have left it in for as much as 24 hours.




11. While the transfer is in the freezer, ice your cake to your preference. Do any side designs if you wish.





12. Remove transfer from freezer. Immediately turn over onto iced cake.

13. Gently press transfer into icing. Not too hard!

14. Carefully remove waxed paper. Don't wait too long to do this or you may pull up icing as you pull the wax paper off.

15. Enhance transfer and finish icing cake, as you desire




Here are a few more that I have done using this method.







Tutorial and Photo by Rhonda Christensen
All Rights Reserved- 2009
This material may not be republished or reproduced in any manner without the expressed permission of the author.

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The Tutorials This Week Were Generously Shared by

MARIE GARCIA, BOBBIE NOTO, RHONDA CHRISTENSEN & JACQUE BENSON

A big thank you - CAT
big thank you pictures

And to ALL of our Readers...

May this holiday season bring you

Think CHOCOLATE!

This is fun!

Shimmer and Shine Drip Cake Tutorial by our SugarTeachers member, Marie Garcia, owner of Marie's Sweet Cakes. Give her a thumb's up and subscribe to Marie's Sweet Cakes YouTube channel!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Time for festivities to begin! Start with these festive little animals on sugar cookies. Click on photo to access tutorial on Bobbie Noto's beautiful website, 5th Avenue Cake Design.

Cake Balls or Truffles?

Cake Balls or Truffles?
A great tutorial shared by Rhonda Christensen. Click on photo to see the tutorial!
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