The Wilton Method: Mastering Buttercream - Gel Transfer Cakes
All levels
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1 hour 33 min
Taught by Wilton Instructors
In Part 3, learn how to transfer any design onto cake using the gel transfer technique. This magical effect is easier than you might think, and Stephanie walks you through all the steps, from transferring your design onto a smoothly iced cake to creating different icing textures using decorating bag tips and buttercream icing. You will also learn how to finish off your cake with writing—perfect for adding a special message or birthday wish.
Learn how to:
- Transfer a design onto your cake
- Do a variety of tip techniques, including:
- Star Fill-In
- Zigzag
- Shell
- Grass
- Easy Ruffle
- Bead
- Print and write on a cake
Chapters
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00:32
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03:36
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05:51
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02:34
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11:07
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Materials
Here’s what you’ll need:
- Practice board
- Piping gel (clear)
- Ready-to-use gel tube
- Decorating bags
- Coupler
- Parchment paper
- Cake
- Medium consistency buttercream (Stephanie uses white, watermelon pink, dark pink, black, green and teal for Ladybug; see recipe in Part 1)
- Thin consistency buttercream (for writing on cake)
- Lady Bug Pattern (see PDF)
- Pencil
- Food-safe paint brush
- Tip 18
- Tip 233
- Tip 12
- Tip 104
- Tip 3
- Confectioner’s sugar (optional)
- Cake Turntable (optional)
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Transcript
The Wilton Method: Mastering Buttercream
Part 1:
The Wilton Method: Mastering Buttercream - Baking and Icing 101
The techniques covered in Part 1 will be the foundation upon which all of your buttercream skills are built. (Literally.) Stephanie demonstrates how to prep a cake for icing by leveling and torting it, and then explains how to mix the ultimate buttercream icing with ideal color and consistency. Finally, you’ll learn how to use a decorating bag and spatula to ice a perfectly smooth cake with a decorative star border.
Part 2:
The Wilton Method: Mastering Buttercream - Decorating Cupcakes
In Part 2, Stephanie introduces you to the world of decorating tips and bags. Using cupcakes as your canvas, you will learn how to bake, core and fill cupcakes, then top them off with buttercream swirls, rosettes, dots, loops, lines and more. It’s easy to take these techniques beyond the cupcake and add borders, patterns and texture to cakes as well.
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Part 3:
The Wilton Method: Mastering Buttercream - Gel Transfer Cakes
In Part 3, learn how to transfer any design onto cake using the gel transfer technique. This magical effect is easier than you might think, and Stephanie walks you through all the steps, from transferring your design onto a smoothly iced cake to creating different icing textures using decorating bag tips and buttercream icing. You will also learn how to finish off your cake with writing—perfect for adding a special message or birthday wish.
Part 4:
The Wilton Method: Mastering Buttercream - Flowers and Leaves
In Part 4, round out your buttercream skills by learning how to create floral designs on cupcakes and cakes. Using buttercream icing and a variety of decorating bag tips, Stephanie shows you how to make leaves and a sunflower, plus you’ll learn bonus techniques, including a brush embroidery design and a Cornelli lace pattern.
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