Two things about doing a buttercream transfer...
1. Where do you get/print backwards pictures?
2. Is the cake supposed to be served while the transfer is still frozen, or is it supposed to thaw out before serving? I'm worried about it melting and bleeding on the cake.
Please respond! I plan on making the cake tomorrow...
Many images can be printed on your computer in reverse. You can also trace your image on something sheer and just flip it over.
The transfer will thaw very quickly once you put it on the cake.
I usually just print out my image, and trace it with a sharpie (fine point) that makes the picture bleed through the paper. I then use the other side of the paper (the side that shows what you traced). It works like a charm because you can only trace the details you want to use, and I like doing it this way because I have a feel for what the picture "feels like" before I actually start the transfer.
The transfer will thaw QUICK, so to serve the cake so the transfer is frozen, the cake would have to be frozen. I've never had a problem with color bleeding as long as you don't mess with the transfer as it thaws . . . learned the hard way
Thanks for your responses. Although I'm still a little confused. When exactly do I take the transfer out of the freezer and put it on the cake? Right before serving? The cake will be room temp.
No, you freeze the transfer until it's hard, then flip it onto the cake. If you look at the Eagle Scout Cake in my photos, that was a buttercream transfer. Because of the bright colors, I added a thin layer of white buttercream on the back of the transfer after it was frozen then I froze that layer too. The cake was served the next day. No bleeding at all.