Ok, so I have something I just need to bounce of people who won't look at me like I'm speaking French! I ALWAYS freeze my cakes and love the taste that they have and always get compliments on how moist they are. But when i put on a FBCT they all seem to bleed and it's not condensation. Do you think that I should let the cake thaw completely before placing on the transfer? I can't figure out what else causes them to bleed but all of them have. Any other suggestions on how to prevent bleeding would be greatly appreciated.
I have a cake to do this weekend with a transfer so any advice would be great!
Thanks

I still haven't gotten a reply and I don't know if this will help the problem or not. If anyone has any ideas please help me out!!!
thanks