What is the best icing to use to outline a transfer? how long does it need to stay in the freezer before i can use it?
TIA!!!

Buttercream icing works great! And for time in the freezeer, depends on size and thickness. My small fbcts only take about 15 min. Have fun!

thanks rhondie! anyone else?

I use the fbct recipie off this site it worked great for the outline i but just put the outline in the freezer i thought it was easier to fill in with harder edges. I dont know if anyone else does it that way but I thought it worked

Would anyone say if that is easier? I've read the how to article on how to fbct and she mentioned a specific icing for the outline but I've never heard of that brand. Does anyone know where I can find it or tell me if the premade color icing from Wilton is good to use?
Thanks!

I used my own buttercream recipe and added dark cocoa powder to make it also jet black. It tastes great.

http://cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html


I use this everytime and have never had any trouble it works perfectly.......here's a transfer I did using this icing...it works very well!!!

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=KHalstead&cat=0&pos=1

I use my regular buttercream icing and have no problems with it. I usually just pop it in the freezer for about 15-20 minutes and that has been long enough, even on the really thick designs.

The recipe I use is 1/2 butter and 1/2 shortening . . . . but it would work fine with an all shortening recipe. i'd be careful about using an all butter recipe, only because if it sits out at room temperature, it would melt easily, and there might be a greater tendency for the design to run together. But normal decorator recipes that are at least 1/2 and 1/2 should be fine.