Can anyone explain how to do a frozen buttercream transfer and a chocolate transfer? I need to make a cake with a the little mermaid on it and was trying to figure out how I should do it. I don't want to use the character pan that Wilton has. Any instructions would be appreciated!!!!!
Check out this site. This is how I learned.
I've never done a chocolate transfer, so I can't help you there.
I too have made a Little Mermaid cake using a FBCT - it's in my photos. I got the instructions from this site as posted above. The only things I would recommend, from having researched the heck out of them before I made mine, are to use plexiglass instead of a cookie sheet (I think that's what the article recommends?) and to keep a paintbrush handy for pushing around the icing to line up outlines and to smooth out any squiggly lines on the fill-in part. The plexiglass is awesome because you can see through it, and when you make a FBCT, you make it upside down (i.e. the side that will be facing UP on the cake is facing DOWN when you do the fbct). I did my first one on waxed paper on a cookie sheet, and when I flipped it onto the cake, there were lots of gaps, squiggly lines, etc. Now, I only use plexiglass, and I have even replaced waxed paper (which I found sometimes got wrinkly when freezing, putting wrinkles on the FBCt that are hard to get out once it's on the cake) with what we teachers call "overhead" sheets - clear acetate sheets, usually 8.5" x 11", unless I require an FBCT that's bigger. Plus, acetate is easier to see the design through than waxed paper, although not enough that I wouldn't use waxed paper if I need a larger FBCT.
So I tape my picture that I am tracing to the counter and I tape my acetate film to the plexiglass. I lay the plexiglass over the design and start outlining on the acetate sheet, making sure that if you pick up the plexiglass for any reason that you re-align it with the picture. When I get to the fill-in part, I do small areas at a time and constantly peek under the plexiglass to make sure there are no gaps between fill-in and outline and no squiggles in the fill-in icing. I fix those by pushing the icing around with a paint brush (for cakes only). I stick the entire thing in the freezer when done (plexiglass, acetate sheet with FBCT on it) to freeze. If I don't need it for a week or so, I will wait until the FBCT is frozen and then quickly wrap in a couple layers of saran and put back in freezer.