Buttercream transfer - how to make a large buttercream transfer

Make a large buttercream transfer that will cover all the sides of your cake!
I created this “stained glass” buttercream cake by using my new buttercream paneling technique. It’s similar to a buttercream transfer but just on a larger scale to cover all the sides of the cake in panels. My buttercream recipe tutorial is here • Shortening buttercream...
To find how long you need to make your paneling, first find the circumference of your circle. For example, if you’re icing a 6 inch cake, it will be C=PD (Circumference = Pie x Diameter) So Pie is 3.14 and our Diameter is 6 (since we’re using a 6 inch cake) If we were using an 8 inch, or whatever size, we would just times that by Pie (3.14).
So 3.14x6=18.84 Now we know our length is 18.84 so I need to break that up into smaller sections so that my panel will be easier to put on the cake. I chose to break mine into 3 sections so I divided 18.84 by 3. So each panel is now 6.28 inches long. I’m doing a 4 inch high cake so that already tells me how tall each panel is.
So all that explanation to say that, for a 6 inch cake, you will need 3 panels, each 6.28 inches long and 4 inches tall.
I did the full explanation of the fun math in case you wanted to make a larger cake, you would simply times the larger number by 3.14 and then divide that into smaller sections to fit around the cake.
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[@rosepitts3274]

Love this, best tutorial I've seen for the transfers. :)

[@IcingOnTopBeckysCakes]

Thank you! I love doing transfers!

[@hollie4774]

that is soo cool!

[@marieparker5576]

Gorgeous and nice tutorial. Does it matter what style buttercream? Was thinking of trying with a Swiss Meringue Buttercream.

[@IcingOnTopBeckysCakes]

It should work just as well with Swiss Meringue buttercream.

[@marieparker5576]

@@IcingOnTopBeckysCakes thank you!