Cake with Frozen Buttercream Transfer

Baking date: November 19, 2016

A former colleague of mine Jennifer celebrated a fun family accomplishment recently – her husband Sean, and their two kids Caeley and Seamus published their first children’s book. It was written and illustrated by Sean and the kids.

Here’s a synopsis of the book Little Robin: Flying South for the Winter:

In this lovable adventure, we fly away on Little Robin’s journey to meet up with his friends and fly south for the winter. Little Robin is in danger of missing the trip when he is faced with the important decision of whether to help others in need. As the air turns cold, in a moment of fright and worry, Robin teaches us how to stay calm and not give up hope.

The family had a book publishing party with friends and family. I decided to make a cake to help them celebrate. I used the 16″ pan from the Wilton performance pans square set for the cake. I used a French vanilla box mix for the cake and wedding buttercream icing to ice the cake and make the buttercream transfer.

I had watched a video tutorial on frozen buttercream transfers on the Wilton channel on YouTube. Here’s the image after I had piped on the white outline, white/black eyes of robin, green leaves, the red robin, and black feet. As you can see, it’s not easy to pipe on small details – I smudged some of the buttercream in the lower right side of the image and had to fix it. After piping on the blue and brown, I let it set an hour. I then added plain buttercream over all of it and put it back in the freezer for another hour to help it set even better.img_2006

Here’s how the cake turned out once I piped on the names of the authors and added a border of blue bursts around the base. Because the transfer image sits higher on the cake, the next time I try this, I’ll add a decorative border around the image to that it looks more seamless:

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And here’s the book cover next to the cake – not a bad likeness!

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Congrats Sean, Caeley, and Seamus!

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