This cake was for a little boys first Birthday. I used a new technique, frozen buttercream transfer, for the sheet cake. The FBT worked out really well. It was simple and easy to do. The icing used for the transfer was great tasting, more buttery too. The recipe for doing a FBT:
1 cup Crisco 3 sticks butter (real butter, good quality) 2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring) 2* pounds powdered sugar, sifted several times (I sift 5 times)
1. Cream butter and shortening
2. Add flavoring
3. Slowly add powder sugar
4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.
*Add more sugar if not stiff enough, depending on the humidity where you are located.
1. Choose a picture. Make sure that when you print the picture out use the mirror image function.
2. Tape picture to a stiff movable surface, such as a cake board. Then tape wax paper over your picture.
3. Pipe all the outlines on the picture in black using tip #2 or #1.
4. Now you need to start thinking of your picture in layers. Begin filling in the colors.
5. When completely filled in, use one solid color to cover the whole transfer. This will be like the base that the transfer will sit on.
6. Place another layer of wax paper on top and lightly push down on your transfer. Do not flatten the transfer. You are simply easing the piping lines together so they show up as a solid picture in your final picture.
7. Place in freezer overnight for best results.
8. Place on cake.
* Using a food safe paint brush can also help smooth out dimples or bumps in the frosting.
The cupcake toppers were made using my Cricut Imagine, Cake Basics Cartridge, and Create a Critter Cartridge.