Ok, so I tried this for the first time tonight. It actually turned out better than I expected. One question though for those that have used this method...what is your technique for getting the transfer evenly iced once your design is finished. I followed the directions I found but my transfer was thin in some spots. How to remedy this?? Thanks for your help.
Did you put a layer of icing across the back? Usually the same colour of the cake. It would help with the thin parts.
I do have to say though that I love chocolate transfers way better. Same idea as fbct but with chocolate melts.....way easier and turns out way smoother!
Yes, I did put a layer of frosting on the back of it. It was still thinner in some spots. Not noticable when making the transfer, mostly noticable after putting it on the cake. It looks alright but I notice the thin spots. I might have to try the chocolate idea. So, that's the same as using icing, just using candy melts ?? Is there any info here about the chocolate transfer?
lots of info on chocolate transfers in this thread,