Can someone please walk me through Frozen Buttercream Transfer. I want to give this a try this weekend!! Thanks
Welcome to Cake Central. There is a section tab at the top of the page marked 'articles' If you look at the list, there is a tutorial for FBCT, frozen buttercream transfer.
A couple of tips in addition to the tutorial on here:
I freeze mine a bit more often during the process. For instance, I will do the outline and then freeze it. I will color in one color. Freeze the fbct for a few minutes while I prepare the next bag of color. Fill in the next color and freeze the fbct while preparing the next bag. Until it's done. This seems to work for avoiding the colors smearing into one another.
Also, I do my transfer on waxed paper taped to a piece of plexiglass with the picture I am doing taped to the counter underneath the plexiglass. This works really well because you can see the picture perfectly, but you can also pick up the plexiglass and look on the underside of it (which will be the the side facing UP on your cake). That way, you can see the transfer and tell if you have missed any spots or have any wiggly lines from the coloring process.
Keep a damp, "cakes-only" paintbrush and some toothpicks nearby to help push the coloring-in icing right up against the outline icing.
These are fun to make. Good luck!