Thanks, KoryAK, I really appreciate it. I'm a bit nervous to try the transfer with SMBC. It's supposed to be warm and humid the day I'm to deliver it - should I keep it refrigerated?I checked out your site - you do great work!
You could use some sort of dowelling to connect the figure to the cake (a toothpick might not be strong enough, but you could use something like that). Add the dowel to the figure while making it so that it sets into it before attaching it to the cake.Depending on how wide the base is, if the weight of the figure is even for it to stand on its own, you coul "glue" the figures to the top of the cake using chocolate.
Can you do a frozen buttercream transfer using swiss meringue buttercream? I've done it with American Buttercream, but never the SMBC. Will it work the same way?I'd really appreciate any advice, tips, etc. Thank you!