Hi. I've gotten really good at buttercream transfers and when I put them on the cakes they look awessome. Then once the cake is thawed the black smears everywhere and ruins it!...right now my cinderella's face is a total disaster! Any ideas?
My first FBCT was not good.. Then I got some advice to use the Wilton Black tube of icing to do the outlining and it works really well. I was advised to wait a bit (30 mins or so) for it to set and it wouldn't run. It actually sort of crusts a bit. This worked really well for me! HTH