Maybe if I go back to bed and refuse to get up, spring break will start over. Seems plausible. However, looking back on it, I actually have managed to accomplish rather a lot (of goofing off that is). And of course, as promised, I put together a cake for my mom. It was trickier than anticipated to bake and decorate it for her secretly, when we live in the same house (for some reason). I ended up taking lots of suspicious trips to my room and back with secret packages.
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| No fondant here! |
This might've affected the end result a bit, but overall I'm still pretty happy with it. Especially the technique that I've been contemplating doing for so long--frozen buttercream transfer. As I've said, my grappling with fondant hasn't always turned out for the best, so I looked into some alternative techniques. This one is a pretty simple idea.
1) Print out a design/picture (they can be as complicated or simple as you like). Unless it's a symmetrical design like mine, flip the image before you print it.
2) Tape a piece of wax paper over the printout. On a flat surface like a cutting board, pipe a buttercream icing outline over it.
3) Fill in whatever colors you need. Start with whichever colors you want on top once you flip it over.
4) Spread the back of the transfer gently to smooth the colors together. Finally, pipe on one last layer of frosting the same color as the rest of your cake.
After that, you'll have a fairly thick wad of icing, which you keep in the freezer at least overnight. The neat trick about this? When you're ready to pop it on the cake, just overturn it and peel the wax paper off. It worked perfectly for me and didn't stick at all. It was firm in my hands while frozen, so I could pick it up and move it around (carefully) without breaking it, but once it thaws it will be soft, so don't poke it out of curiosity like I did.
I was highly impressed that 1) it worked and 2) it has a lovely 3-D quality that I wasn't expecting. I thought the transfer would be pretty flat, but it pops out at you due to the thick layers of frosting. Also, it is MUCH easier than fondant, at least for me. I think I've found my niche with this--I can work with this technique. All I need is to practice my piping skills. This would also be awesome for decorating cupcakes, since I also made tiny little fleur de lis designs to stick on the sides of the cake.
Sigh. Speaking of the cake itself, it didn't go quite as well. My frosting was too thick, I think, and I was unable to spread it perfectly smooth, so I patted it with coconut to hide the frosting mistakes. It's a bit messier than I would like, but I'm still pretty proud of how it turned out. Especially considering it's been a good six months since I last decorated a cake, so I'm rusty.
All I need is more practice! In the meantime, this wasn't bad. And I'm downright excited over the transfer technique. We shall become good friends, it and I.
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