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This may sound really complicated, but it's really quite easy. I hope it doesn't sound too confusing..... here we go!!
If you can get a colouring book, they work wonderfully for "transfer" patterns. If you put a piece of waxed paper over the picture, you can trace the outlines with icing - this will give you a mirror-image design. If you want it the same, trace the picture, then turn the waxed paper over and trace that with icing.
Take your waxed paper outline and place it carefully on top of your cake. With your fingertip, gently, but firmly press all the outlines onto the cake. Now, very carefully, PEEL the waxed paper away.. don't pull it up. The outline should now be on your cake. If you have iced the cake in white, use white for the outline. That way, if it smudges or something, you can just smooth it out and start over. If you like, once the design is transferred, you can then trace the outline in black icing for definition.
You can fill it in with coloured icing thinned with corn syrup to a "sludgy" consistency. Or, tint marshmallow "fluff" and use that to colour your picture on the cake.
The best thing to use is small parchment cones for the icing. They are strong, non-slippery, and you can make them any size you need... even small enough to hold only a teaspoon or so of icing.
Start with a square of parchment paper, 6" or 8". Fold the square in half on the diagonal to form a triangle. Cut on the fold. Now you have 2 triangles. Place a triangle in front of you with the long side away from you and the point pointing at you. Think of the points as A, B, and C. "B" is pointing at you. Now bring point A up and over and line it up on top of B. It should now look like a cone shape. Hold tightly. Bring C up and over and around the cone, matching it to B on the bottom. Slide A, B and C enough to make a sharp point in your cone. Now over the three edges to lock them together... or use a piece of tape to hold the cone.
To use it, put icing in the cone to no more than half full. Fold the side corners over to form a triangle, then fold the point down a couple of times to keep the icing sealed in the cone. Snip a tiny bit off the point to let the icing squeeze out. Snip more if you need a bigger opening, but remember you can always take more off, but you can't put it back on.
Hold the cone with your thumb against the top folds so, as you squeeze, the icing is force out the point of the cone instead of out the top and all over your hand.
Make a new cone for each colour you are using.
Posted by Peggy Geromette
Nutritional Info Per Serving: N/A