[Sca-cooks] re: gel transfer

[Amanda Whiteley]

For those who want to try gel transfer:  If the stuff in the grocery store
is too runny, pick up a tub of decorating gel at your local cake decorating
supplies store.  It's considerably stiffer.  If it's *too* stiff, just add a
touch of glycerine to smooth it out.  I prefer this stuff for the gel
transfer technique and have never had a problem with it.  Just tint it in a
colour that contrasts with your icing.  Remember to work quickly.  I find
that I get the best transfer by tracing over the design with a toothpick
once I've laid the parchment or wax paper on the cake.  Peel paper up
*slowly* afterward.

If the worst happens and you happen to place the design incorrectly or drop
the paper before it's positioned (been there, done that...), just go away,
pour yourself a stiff whisky to drink while the gel dries a bit.  Come back
in an hour or so and carefully pick off the gel with a tooth pick.  It
should come up fairly easily (not in a humid kitchen, though).    Smooth as
necessary and try again.
----- Original Message -----
From: "Nikki McGeary" <draculachanter at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, October 19, 2001 1:55 PM
Subject: [Sca-cooks] re: cake pans


> >You know those tubes of cake decorating gel you can
> >buy at the grocery
> >store? Well, if you take your design and draw it on
> >parchment or wax
> >paper, then trace it FROM THE BACK with the gel, then
> >lay the paper
> >gel-side down on the frosted cake, and smooth gently
> >with your hand,
> >then
> >peel the paper carefully off, you have a nice outline
> >of your chosen
> >design on your cake
>
> That sounds like an interesting idea, but, and no
> offense intended, I see many potential problems with
> that method.  That gel is a bit runny, plus it smears
> easily.  If you do your design on paper and try to aim
> it at the cake, one false move will ruin the top of
> your cake.