Christmas is almost here and we have one last seasonal tutorial to share for any of you who plan to do a little cake decorating this week. We are making a CUTE Rudolph buttercream transfer cake design!
I love frozen buttercream transfers because they not only allow you to easily replicate a picture or design, but they also add great dimension. You can leave the completed buttercream transfer as it is, or you can pipe over your design here and there for added texture.
If you’ve never tried a buttercream transfer before, it’s a great technique to add to your cake decorating bag of tricks! As we mention in the video, it is best to use a butter-based frosting as butter will firm up much more quickly than shortening based frostings.
Don’t miss our notes and Materials listed beneath the video. Enjoy the tutorial!
9×13 Sheet Cake
Buttercream (butter based is best) – We used a double batch of our Classic Vanilla Buttercream Recipe
Coloring Gels: Americolor Chocolate Brown, Super Black, Mint Green, Super Red
Waxed or Parchment Paper
Piping Tips: 2D, Tip 8, Tip 4, Tip 10 (Aside from the 2D, these are all either mid size or small round tips, adjust to whatever tips are available to you!)
Misc: Snowflake sprinkles for scarf (optional), cookie sheet or cake board for transfer, tape, cake base (we used three 10×13 cake boards, wrapped tightly with a white plastic tablecloth
We used a butter-based frosting so that the transfer would firm up nicely when chilled.
After releasing the transfer, I smoothed over the lines that had formed with a room temperature spatula. (I think that my frosting was a bit too firm…I don’t always have to do as much smoothing as in the video.)
Make sure to pipe the eyes, nose, and mouth and chill until firm before proceeding with the next step.
Thanks for watching!