Frozen Buttercream Transfer... Please Help

Decorating By javajammer Updated 19 Jan 2013 , 3:14pm by -K8memphis

javajammer Posted 19 Jan 2013 , 2:03pm
post #1 of 6

I'm getting ready to make my first FBT today. I usually use all butter buttercreams on my cakes. Is it ok to use for the FBT, or should I use a crusting buttercream?

5 replies
-K8memphis Posted 19 Jan 2013 , 2:11pm
post #2 of 6

it will freeze ok


it of course smooths differently than crusting so you know how to do that so you should be fine


i mean once you finish and freeze and flip it over and you might want to eliminate piping strokes somewhere just do it carefully the way you know uncrusting icing can be smoothed


i don't make tons of fbt but you should be fine

javajammer Posted 19 Jan 2013 , 2:35pm
post #3 of 6

Thanks K8memphis! I usually use sugarsheets, but I'm afraid the darker icing underneath would show through.

-K8memphis Posted 19 Jan 2013 , 2:39pm
post #4 of 6

idea for you--ice over that spot with white then put the sugarsheet on top?


not positive i know what a sugar sheet is --maybe what comes out of a printer?


but still you can remedy the darkness by another layer of icing maybe?


or a fbct for sure!

javajammer Posted 19 Jan 2013 , 3:02pm
post #5 of 6

Yes, a sugarsheet or edible fondant that comes out of a printer. Great idea!!! Obviously I wasn't

-K8memphis Posted 19 Jan 2013 , 3:14pm
post #6 of 6

sure you were


a fbct is a great way to go!!!

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