I have never done a frozen butter cream transfer but they to be perfect for creating images. Can I put a transfer on the side of a cake? Can I use royal icing instead? Has anyone tried?
Thanks, as always.
Here's a tutorial for RIT (Royal Icing Transfer) with pics, you don't freeze it. It's on page 2 of the thread and I think it's more sturdy for the side of the cake and would be easier to apply than a FBCT
Here's a tutorial for a FBCT:
and some for a Chocolate Transfer:
thanks. Yes, now that I read your reply I realized how stupid of me to even think to freeze royal icing... Serves no purpose. I think I will try with the royal icing on the side instead of butter cream.