OK, I just learn about FBCT and understand the procedure, never did it before, and wanted to do FBCT of the top of the all cake. BUT just figure out, it won't fit to my freezer. Aww, I was thinking, would just refrigerating for 24 hr or so work? The BC should crust there...
Anyone tried this? I might just do the image instead of the all top.
Dumb Question What's FBCT
Frozen Buttercream Transfer
no dumb questions here! FBCT- Frozen Buttercream Transfer (there is a tutorial, front page of CC)
I think leaving that long in the fridge would work. It just has to get hard that's all. GOOD LUCK!
No dumb questions! We are all learning! FBCT=Frozen Buttercream Transfer
I really don't think it would work. I've run out of time trying to get them to freeze and had a lot of problems because they weren't completly frozen. I suggest you use a chocolate transfer. You can do the exact same thing as FBCT, but use white chocolate instead of buttercream. Just melt your chocolate, add coloring, and a little shortening and follow same procedure as FBCT. It can be put in fridge to firm up easily. Hope this helps! Good luck!
Yah, Yah, I know what the FBCTT term is.... but was just wondering, if refrigeratoring would work. Thank you for the chocolate transfer tip, I will search for it.