Made my first buttercream transfer last night. It turned out pretty good but i did bump it once and the frosting was sticky, not like my regular frosting which crusts. Is this the way it is supposed to be - sort of soft???
Thanks. I have a birthday cake to make tonight (actually I will probably be up all night at this point)
All my BCT stay pretty soft they never freeze all the way, and ussualy after you let it sit it will crust a little
Well, I tend to let it sit for about a half hour and then I sprinkle icing (powdered sugar) on top so I can smooth down with a spatula or my fingers before freezing it. My recipe does get very hard when frozen.
Hugs Squirrelly Cakes