How to: Frozen Buttercream Transfer


Last week I had a request for a graduation cake.  The graduate had a huge list of activities and was accepted to the University Of Florida.  His High School colors and UF’s colors did not work well so I decided to do separate the two a bit.  I decided to make the cake with the Gator’s logo and then do a graduation hat and diploma.  I’ve created the Gator’s logo before in royal icing but this time I wanted to make something that didn’t have to be removed.  When the logo was made from royal icing it dries hard and is more like a plaque.  I was told the celebration would be more of an open house type celebration.  I decided to try my hand at a frozen buttercream transfer.  I’ve tried a couple of these over the years without much success.  I did a little research and watched a couple of videos and decided my failures in the past we due to the type of frosting I was using.  It turns out, the buttercream you use needs to actually have butter in it!  I was like most people when I started out, used everything Wilton and their frosting recipe didn’t have butter.  I have changed my ways and I love my buttercream recipe.  Here are the steps I took to create the frozen buttercream transfer:


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New to Blogging


This is my first ever blog post!  My plan for this blog is to share cake decorating ideas and photos of the decoration process.  First up is going to be a frozen buttercream transfer for a graduation cake I have coming up on Saturday.  I haven’t made one of these in years so it should be interesting.  Be seeing you soon!

hugs

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