Sunday, May 5, 2013

Hello Kitty!

This birthday cake was made using the Frozen Buttercream Transfer method (FBCT) for a friend who loves this popular Japanese cat. The cake was 2-tier vanilla and dyed pink on the inside. I covered it in white buttercream icing, then piped a pink shell border on top and a pink star border around the bottom. The image was piped using buttercream icing and then put into the freezer for a few hours to harden. Once it was ready, it was flipped over onto the cake surface.

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