[Sca-cooks] re: gel transfer

[Pixel, Goddess and Queen]

What Sian said. I'm just too lazy to bother with the tub gel, usually. I
have found that the gel in teeny tubes behaves better if you chill
it--that may be why some people think it's runny. Hot kitchens.

And Sian has wonderful words of advice for anybody contemplating cake
decorating. Remember--unless the ceiling falls in on it, whatever mistake
or otherwise horrible thing happens to your cake, it can be fixed. Really
and truly.

Margaret

On Fri, 19 Oct 2001, Amanda Whiteley wrote:

> 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.