she didn't say it but I highly suggest freezing the outline before adding the other colors so the black does not bleed into the other colors. this is a very important step.
I've taught this to students who took the official Wilton classes from me at Michaels and they've all said this is SO much better than the gel transfer method we taught before (as long as you have the extra time to freeze and access to a freezer, that is lol) Thank you for this lesson!!!
I really wish I had know about this technique when I made my niece a PowerPuff girls cake many years ago. Instead, I used clear gel to trace the back of my image onto wax paper, then place it on the cake. I then had shiny outlines to follow. That method leaves plenty of room for errors though, and the frozen buttercream method seems so much easier and forgiving :) Thank you for such a great how-to video!
thanks for this video. I tried this technique doing an avengers theme cake. Well first attempt with a flipped image broke when i tried to place it on the cake. I tried a second time and did the logo not flipped and try to slide it on the cake. Well it didn't break as badly and I was able to finish the cake. The video I used was not this one and I am so glad to have found this one, This one is way more easy and the part about covering the logo in complete white ... OMG that makes all the difference. The video I used advised to do each color step separately and freeze each time after. A whole lot of extra work and too many steps. Thanks again for making this video. WOO HOO I can hardly wait to try this YOUR WAY.
+Debby Ginter its safer to freeze in between so you don't have unrepairable smears like this dogs eye had. Yeah it's more work. But a better result. If you did it backwards. Why didn't you just transfer it onto another sheet of wax paper so you could flip it again and transfer it to the cake? It wouldn't break if you had the icing thick enough or the right consistency.
Does the image level with the cake, or is it a raised image? Does it look like you stuck something on there or does it look like you just hand decorated the cake freehand? I hope I make sense.
Also btw my middle school mascot is the bulldog and im going to make this as a party before we leave elementary so thank you for the recipe me and my mom are making it right now lol
Does the white base also help it to not bleed through? Also, does the iced cake you place it on have to form a crust first before adding the transfer? Thanks.
Hi Wilton, I have a question. How many drops of food coloring are in a bottle of Color Rite? I bought the pack recently, and to get these colors, I thought 40 drops was quite a lot. Is it really as much as I think it is?
A medium consistency would be perfect! You could use a stiffer consistency for the outline. We have tips and tricks for buttercream icing on our website here: blog.wilton.com/how-to-make-homemade-buttercream-frosting/
but...what about people who does not like cold cakes? what would happen to the buttercream transfer if the cake is let out of the fridge for a few hours? will it get distorted?? One more thing, I leaned in the Wilton course 1 Building buttercream skills in a local craft store the transfer method in a much harder way. Why is taught differently online?????? thanks
if the buttercream is on a cake sitting out at normal room temperatures it will simply just thaw out and retain it's shape. It might sweat, though; and it will definitely get smudged if someone touches it after it thaws. As to your question on technique, I believe the method they teach/taught in local craft stores using the Wilton method uses piping gel, rather than buttercream.
This is a great video! I'm doing a buttercream transfer on my dad's Father's Day cake. On other tutorials I have seen you are supposed to put it in the freezer after each layer of frosting, like the outline and then after each color. Do you not need to do that? Thanks!
I always have a hard time with transfer because the image winds up being thick so when you place it on top of the cake, it looks like it's sticking out rather than apart of the cake. Any tips on that?
You can use background frosting that's the same color as the test of the cake and fill in the entire top. Then, the transfer will be the size of the entire top of the cake.
Can someone please help me out with a buttercream recipe because I made a frozen buttercream transfer and my buttercream was broken and the black leaked
Can someone help me with the good buttercream recipe because my buttercream when I freeze it it has condensation so bad help me avoid condensation anybody have a recipe for me
i attempted a buttercream transfer earlier this week and even after being in the freezer for two hours, it was not frozen and smeared horribly when i peeled back the parchment paper :( what consistency of icing did you use here?
barefootdyke We were using the Wilton buttercream recipe which is a medium consistency buttercream. Be sure to use a buttercream that contains at least 50% butter.
+barefootdyke it's best to use pure butter buttercream. Or to make sure that your shortening is one that can form up in the freezer. All else fails and it's too runny. Add more icing sugar to compensate for thickness and avoid any added cream. I personally have very very warm hands so I don't add anything to thin my buttercream. If anyone else were to use my buttercream it would have a dough consistency. But in my hands. It's smooth. Also. Try leaving it in the freezer over night. 90 mins isn't long enough inky freezer.
she didn't say it but I highly suggest freezing the outline before adding the other colors so the black does not bleed into the other colors. this is a very important step.
and freeze between all additions to avoid smearing or spreading. definitely freeze between until firm for cleanest transfer..
Thanks
Very helpful! I'm making my brother in law a graduation cake and no bakery will do his school logo. This is truly the lifesaver!
Chanelle Brantley So glad the video helped.
I've taught this to students who took the official Wilton classes from me at Michaels and they've all said this is SO much better than the gel transfer method we taught before (as long as you have the extra time to freeze and access to a freezer, that is lol) Thank you for this lesson!!!
This is awesome. I never thought to do it this way. I will definitely be trying this technique.
Wow, great instructions, very detailed. Now I am going to give it a try. Hopefully, it comes out as good as yours, thank you, Laurie
I really wish I had know about this technique when I made my niece a PowerPuff girls cake many years ago. Instead, I used clear gel to trace the back of my image onto wax paper, then place it on the cake. I then had shiny outlines to follow. That method leaves plenty of room for errors though, and the frozen buttercream method seems so much easier and forgiving :) Thank you for such a great how-to video!
thanks so much, after watching this 3 times I have now done it along with you. can't wait to see how it turns out. Great tutorial.!!
thanks for this video. I tried this technique doing an avengers theme cake. Well first attempt with a flipped image broke when i tried to place it on the cake. I tried a second time and did the logo not flipped and try to slide it on the cake. Well it didn't break as badly and I was able to finish the cake.
The video I used was not this one and I am so glad to have found this one, This one is way more easy and the part about covering the logo in complete white ... OMG that makes all the difference. The video I used advised to do each color step separately and freeze each time after. A whole lot of extra work and too many steps. Thanks again for making this video. WOO HOO I can hardly wait to try this YOUR WAY.
S0ķ
+Debby Ginter its safer to freeze in between so you don't have unrepairable smears like this dogs eye had. Yeah it's more work. But a better result.
If you did it backwards. Why didn't you just transfer it onto another sheet of wax paper so you could flip it again and transfer it to the cake? It wouldn't break if you had the icing thick enough or the right consistency.
Thank you for clear instruction this was very helpful .
Nice - can't wait to try it! Love Wilton's instructional videos!
Wow,that's amazing!
I have a question about outlining your design. Should you let the outline dry before coloring the inside of the design?
Nice recipe ❤️❤️❤️❤️
Does the image level with the cake, or is it a raised image? Does it look like you stuck something on there or does it look like you just hand decorated the cake freehand? I hope I make sense.
Also btw my middle school mascot is the bulldog and im going to make this as a party before we leave elementary so thank you for the recipe me and my mom are making it right now lol
Very nice! I live in the Caribbean would this work in humid condition with out melting ??
Looks so easy! Can't wait to experiment with it this weekend! 😁😁
Does the white base also help it to not bleed through? Also, does the iced cake you place it on have to form a crust first before adding the transfer? Thanks.
The base would help with color bleed! It is best to have a slight crust, so the transfer sits nicely.
Hello, which kind or buttercream you have used?
Thanks
I was just talking about giving these a try! Thanks for the tips =)
Thank you so much! I love these videos!!! So helpful:)
Hi Wilton, I have a question. How many drops of food coloring are in a bottle of Color Rite? I bought the pack recently, and to get these colors, I thought 40 drops was quite a lot. Is it really as much as I think it is?
This is sooo prety!!
I wiil love to know ehat iceing are you useing?
roni carmi You can use either our Wilton buttercream recipe: bit.ly/bs8idJ or our Ready-to-Use Decorating Icing: bit.ly/YIamIH
Thankss so mach, im todely going to make this!! I hope that you understand my english♡♡
+roni carmi +Wilton I personally love the ready-made icing. It has a great flavor, is easy to work with and TONS easier than making my own! :)
Is there a way to adhere this to the side of a buttercream cake, so that it won't slide down?
amazing, must try this...
Where I live is pretty hot. Will the transfer be effected and be ruined if I take it out of the fridge? Is it possible to keep it in an ac room?
can these transfers be made ahead and taken out when needed?
I am just trying this - how thin should the icing be? thanks so much :)
A medium consistency would be perfect! You could use a stiffer consistency for the outline. We have tips and tricks for buttercream icing on our website here: blog.wilton.com/how-to-make-homemade-buttercream-frosting/
Can it do from butter icing?
I think you should freeze the first outlining just so it doesnt smudge like it the final product
but...what about people who does not like cold cakes? what would happen to the buttercream transfer if the cake is let out of the fridge for a few hours? will it get distorted??
One more thing, I leaned in the Wilton course 1 Building buttercream skills in a local craft store the transfer method in a much harder way. Why is taught differently online?????? thanks
if the buttercream is on a cake sitting out at normal room temperatures it will simply just thaw out and retain it's shape. It might sweat, though; and it will definitely get smudged if someone touches it after it thaws.
As to your question on technique, I believe the method they teach/taught in local craft stores using the Wilton method uses piping gel, rather than buttercream.
Great! Need to try this!
thanks much...very helpful
Can I do it in a whip cream?
This is a great video! I'm doing a buttercream transfer on my dad's Father's Day cake. On other tutorials I have seen you are supposed to put it in the freezer after each layer of frosting, like the outline and then after each color. Do you not need to do that? Thanks!
It helps
How many drops contains 1 bottle of color right coloring?
What’s the measurement for butter icing please
Great idea. Thanks
Is this icing buttercream frosting??
Hi Janki, Yes, this is buttercream frosting. You can find our recipe here: www.wilton.com/buttercream-frosting/WLRECIP-41.html
@@wilton thank you so much for this method...i tried it yesterday for my kid and it came out perfect
What is recipe for the butter cream?
What i do if i see holes on the butter cream character
Awesome thank you
Help! Can you please tell me why my frozen buttercream transfer melted and the color ran into each other and bleed
will this work if I use italian meringue buttercream?
hi. have you test it already? italian buttercream for this transfer?? pls reply
Does the color right stain your tongue?
Yup
And teeth. And anything that touches it.
Nathan Moore no
I always have a hard time with transfer because the image winds up being thick so when you place it on top of the cake, it looks like it's sticking out rather than apart of the cake. Any tips on that?
You can use background frosting that's the same color as the test of the cake and fill in the entire top. Then, the transfer will be the size of the entire top of the cake.
Can parchment paper be used rather than wax paper?
Hi Susan, Yes, you can use parchment paper for this technique. Thanks for watching!
this is amazing I might try it +Wilton
thats so cool
Can someone please help me out with a buttercream recipe because I made a frozen buttercream transfer and my buttercream was broken and the black leaked
Can I use this with tin foil ?
Thanks
His eye got messed up from smoothing it. How do you fix that.
You should always freeze at least 20 minutes between each color/ outline but she didnt do that
Can someone help me with the good buttercream recipe because my buttercream when I freeze it it has condensation so bad help me avoid condensation anybody have a recipe for me
❤❤❤
I could not find the recipe for cream. Can you write?
+betul yilmaz here you go: www.wilton.com/buttercream-icing/WLRECIP-41.html#q=buttercream+icing+&start=1
+Wilton
Thank you very much.
i attempted a buttercream transfer earlier this week and even after being in the freezer for two hours, it was not frozen and smeared horribly when i peeled back the parchment paper :(
what consistency of icing did you use here?
barefootdyke We were using the Wilton buttercream recipe which is a medium consistency buttercream. Be sure to use a buttercream that contains at least 50% butter.
i took the course 1 decorating class last year and your recipe is the one i use.
+barefootdyke it's best to use pure butter buttercream. Or to make sure that your shortening is one that can form up in the freezer. All else fails and it's too runny. Add more icing sugar to compensate for thickness and avoid any added cream.
I personally have very very warm hands so I don't add anything to thin my buttercream. If anyone else were to use my buttercream it would have a dough consistency. But in my hands. It's smooth.
Also. Try leaving it in the freezer over night. 90 mins isn't long enough inky freezer.
Thankyouu! :)
I have tried this method and mine never looks smooth. It always looks like a little kid colored it in.
Hi
nice dog cake goed goed wou wou
I wish you would haves fixed the dogs eye b4 you finished the video
gaffe gnome
My sister feels bad cause she loves bull dogs
lmaoo why does she feel bad?