i have been enjoy learning transfers such as RIT...wanted to try my hand at FBT..
i have a question or two for you pros out there
1. once the transfer is on the cake and thaws out... do the colors ever run together, does it get as soft as the buttercream on the cake itself?
2. can it be place on the cake the day before serving and still look good? does the cake need to be kept in the frig?
i guess in my mind when i think of something that was frozen..it would begin to develop condensation and get moist as it thaws on the cake..therefore creating a "wet" look with running colors?
or am i way off?!
The only time i have had a problem with my icing bleeding has been when i enclosed the cake in tupperware. As long as i leave the cake at room temp or just uncovered in the fridge (plain box ok) i haven't had a problem.
heheheh, sorry but for me FBT is fringe benefits tax and i was oh goodie, something i can finally help a CC'er with... but alas, its not