I am doing some cupcakes that will be getting FBCT on them. I have done many cakes with this method and just freeze it for about 15 minutes before putting on the cake. Does it matter how long you freeze them? I have other cakes to do this weekend and would like to be able to do the transfers in advance (tomorrow) and keep them in the freezer until I'm ready to put them on the cupcakes on Friday night. Does anyone know if it is ok to keep them frozen for that long?
I always freeze mine overnight and have no problems. I'm not sure about longer though...
Only 15 minutes? Wow, you must a real sub-zero freezer! I am also in the "at LEAST overnight" club when it comes to FBCTs, and if I could do them 2 days in advance, the better.
LOL! I don't have a sub-zero, I'm just impatient. If it is a large transfer I keep it in there longer, but I don't think I've ever kept it in there longer than an hour.
I appreciate your responses. It will help me tremendously to do them a couple of days in advance.