Hi folks! All of your cakes are unbelievable!! I've been doing cakes for years and am I no where near the level you are all at!

I am going to try a frozen buttercream transfer for the first time. I read the instructions, but as stupid as this sounds, does the author mean to do the outline in Wilton black not blended into frosting or does she mean to just use the black dye in a bag and do the outline?

Sorry this may be a stupid question, but I have never done this before. I always freehand and this seems like it would be a WHOLE lot easier!

No stupid questions...

The outline is done with black frosting. Good luck

Or, go buy the Duncan Hines chocolate fudge frosting. It's very dark, pipes nicely into tiny areas with out being thinned, and will dry just as hard as crusting buttercream. All of that with the added bonus of not having to mess with black dye.

You guys are the best! Can I ask a follow up question?

Since I haven't done this before, I was going to do it tonight, but the cake isn't due until Saturday. Can I keep it frozen for more than one day? Like until Friday night?

Excellent! Thanks again!!!