So, I LOVE frozen buttercream transfers! I use them all the time on cakes! A friend of mine just asked me to make him a Starbucks coffee mug for his wife. I was tying to think of the best way to make the mermaid on the front and I am not great at freehand. I could probably make a pretty good one by cutting it out of fondant, but I see that other people say that they do fbt on sides of cakes. How well does this work? I am afraid of it sliding down or something. Any one else do this?
I have..i always chill my cakes before I deliver so I had no problem in sliding.
Do you make it kind of a thinner layer of buttercream so it won't be heavy? Also, this is going to go on a 6in round so it will have to bend around the cake a bit--will it crack?
Thanks for your help!
I didnt change anything in the buttercream recipe. Mine was a 8" round and I needed the paw prints to curve. I never get a flawless removal either. If you get a crack, just tap it with a wet finger...or even a wet small paint brush. I had huge issues with a recent mickey mouse...parts didn't even peel off. I just took what I got then repiped after it was on to fill in the holes.
I just googled the Starbucks mermaid also. If I had to do that, I would print that up on an edible image and cut it out.
I wish I could but I don't have an edible image printer!
When I made my spider-man, his leg didn't come off the wax paper so I had to do some major fixing and my angry bird was discolored and I had to paint him with red food coloring to fix him--but they both ended up looking perfect! I LOVE fbt but I am just trying to foresee any problems. Thank you for answering me! I hope it goes well! If not, I will also be ready to do something with fondant!