Frozen Buttercream Transfer

Decorating By MomtoReiley Updated 4 May 2011 , 3:35pm by tryingcake

MomtoReiley Posted 1 May 2011 , 11:11pm
post #1 of 12

I was wondering if you have to outline a FBCT with black icing first? Everyone I hae seen done has been outlined with Black first, but do you think I could do it in Navy Blue. I am doing a Ole Miss Cake

11 replies
indydebi Posted 1 May 2011 , 11:27pm
post #2 of 12

to things like this, I always take the stance of "why not?" Its just color. you're not altering the texture or recipe of the icing.

So .... why not? thumbs_up.gif

tryingcake Posted 1 May 2011 , 11:30pm
post #3 of 12

Use whatever color you want to use. I've outlined a heart in red... looked great.

MomtoReiley Posted 1 May 2011 , 11:35pm
post #4 of 12

Thanks to both of you you were a great help i will let you know how it turns out

TexasSugar Posted 2 May 2011 , 2:50pm
post #5 of 12

No black at all in this one. icon_smile.gif

Out lining in a darker color helps make those lines stand out. If the design called for it you could leave the dark colors off and just outline in the color you are filling in with. It all will depend on the over all look you are going for.

MomtoReiley Posted 2 May 2011 , 6:26pm
post #6 of 12

How long do you freeze your transfer for? I did it at like 7 last night and I need it to be done by 5 today. I just went in the freezer and got it and it was not frozen to the point it will peel off it was still soft. will it be done in time?

MomtoReiley Posted 2 May 2011 , 6:51pm
post #7 of 12

Ok I think maybe because i did not put a solid sheet of icing on back of transfer may be why it aint freezing enough to peel it off the paper? Would that make a difference?

TexasSugar Posted 2 May 2011 , 7:10pm
post #8 of 12

I usually make, pop it in the freezer and use it in less than an hour. This is my last minute go to. I can do it while the cake is cooling, ice the cake and pop it on.

It won't really be super hard. The key is that when you pull it out, it goes directly on the cake and you remove the backing as fast as you can. If your transfer is too thin you may need the extra coat of icing on the back of it, but I never do that step.

Think about a bag of icing in the freezer. Usually it still has some give when you press into it and it isn't rock hard.

MomtoReiley Posted 2 May 2011 , 7:31pm
post #9 of 12

Thanks it turned out great

TexasSugar Posted 2 May 2011 , 7:34pm
post #10 of 12

Glad to hear it! icon_smile.gif

sillywabbitz Posted 4 May 2011 , 12:35am
post #11 of 12

Not to hijack the thread but what is the largest FBCT you can do realistically? I'm thinking of doing one for a large sheet cake but I'm concerned on how to flip it on to the cake. Any thoughts? I know I'll be limited by the freezer width.

tryingcake Posted 4 May 2011 , 3:35pm
post #12 of 12

I've done one that filled a half sheet. Was nervous as heck, but it worked. I didn't do anything differently.... just flipped it really fast.

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