Cake Transfers
Using a buttercream transfer technique it a great way to copy intricate designs onto your cakes. To create a transfer, you’ll need some transparent paper. Either parchment or wax paper would work.
For this nutcracker cake, I used a small piece of parchment to trace a design I had on my phone with a Sharpie. Remember, the more simple the design is, the easier it will be to transfer. Once I had the basic shape traced, I was able to trace that repeatedly with buttercream.
I chose to transfer the piped buttercream designs directly onto a cold cake. I knew I wanted to pipe over the design, so I didn’t need it to transfer completely. (If you want the design to transfer neatly and completely, place the whole piped design in the freezer until it hardens. Then press the design into room temperature buttercream and gently peel away the paper.)
Press lightly to make sure all of the design comes in contact with the cake, but don’t let it slide around. Gently peel the paper away. Repeat as many times as you need to cover the cake. You can go back and fill in any lines that didn’t transfer completely.
Watch the video to see how I filled in and embellished the design!
For all of the piping on this cake I used either a #2 or #4 round piping tip and Italian meringue buttercream. for more beginner piping tips, watch this video.
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