Toronto Blue Jays Birthday Cake

I was asked by a friend to make her birthday cake and she requested a Toronto Blue Jays Cake!






So, I attempted my first frozen buttercream transfer.  After watching a lot of youtube videos...here's how it turned out:










I printed out a mirror image of the Blue Jays logo, covered it in wax paper and started to trace it in icing.  The layering or order of colours needs to be done so that the details aren't lost when doing larger sections.










If attempting to do this, it is important to use a buttercream that is at least 50% butter to shortening or it will not freeze solid, making it difficult to remove from the wax paper and transfer to the cake.






The cake was 3 - 9 inch layers of swiss chocolate cake, filled with an italian chocolate buttercream and covered in an italian vanilla buttercream.  The buttercream was made by whipping egg whites to stiff peaks, slow adding sugar that has been cooked to a soft ball stage and then whipping in butter once the temperature has come down.  The timing in making this icing is critical as you don't want to over whip the whites as you are waiting for the sugar to cook.

After the cake was torted, filled and masked.  I covered the sides in some coloured sugar.  Then it was time to take the frozen buttercream transfer out of the freezer and place immediately onto the cake.  It is important not to let the transfer sit out more than a few seconds as it will start to melt and may warp the image as you take it off of the wax paper.

I finished with a simple shell border around the logo and bottom and that was it :)