I made this Strawberry Shortcake using the “Frozen Butter Cream Transfer” method. I found the picture of Strawberry Shortcake in a coloring book. I taped the picture to a cake board and covered it with wax paper.
I used a small round tip to add the detail to the picture, work on one color at a time. Do the most detailed sections first. This way if you mess up all won’t be lost. After I got the entire picture covered in icing, I did an overlay of the entire picture in the background color. In my case that was white. Smooth it over, and press it down a little in case there are any cracks or spaces. (Note: This step is really important).
Place it in the freezer a few hours or overnight. When you have iced the sides and top of the cake and are ready for the overlay, take it out of the freezer and carefully flip it onto the cake. (Note: once you take it out of the freezer, you must work fast). I used a leaf tip to create the grass at the bottom of the picture, and a rose tip to create the rose buds.
The birthday girl and all the guest said it was “Off the Chain”.
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I don’t understand the overlay in white. Is this completely separate from the picture you are doing on wax paper? Or is the background colored overlay part of it? Thanks for your time. My niece has a SS party coming up and I could use the hints.
I know it’s late but for anyone else who may not know, When you use a buttercream transfer method you start with the small details and work your way back so when you are finished you are actually looking at the back of you icing transfer, not the side that will be showing. If you type it into a search engine you will probably get a beter understanding. Back to the question though. After your transfer has set you can then do a layer of icing over the back of the entire transfer. This makes it easier for it to blend into the background and so that it will be thicker when transfering and less likely to crack. GL