I'm doing a frozen BC transfer for the first time, and I need some help. I have my design printed in reverse taped to a cutting board with the wax paper taped down on top of it. I have my BC (1/2 butter, 1/2 crisco) made up, but I don't know what consistency it should be. Most of my BC experience is with Wilton Class BC, so if you can speak to me in terms of that, it'd be helpful. Thanks!

Hi DefyGravity ,

Kindly refer the first link below for the tutorial on FBCT & the second link has the recipe & mentions consistency of the BC reqd for tansfer

http://cakecentral.com/cake-decorating-ftopict-643313.html

http://www.cakecentral.com/cake_recipe-1602-ButterCream_Icing_for_Frozen_Transfers.html

HTH

I had read those before, but I know some people have their own tips and tricks that they like to use, so I was just looking for various input I made my figure the best I could, and its in the freezer now, so we'll see how it turns out.

Thanks though!

Well, I tried it based on the directions, and it didn't work out. It's been in the freezer for hours and its still sticking to the wax paper. Shoot.

I always slather my wax paper with shortening before my bc transfers. they usually come off pretty easily. But I also make them very thick. If they're too thin it's hard to get them off without breaking.

I also use shortening on my waxed paper to help the transfer come off. . . . I also make mine pretty thick because I've had too many break. My biggest tip, use VERY SOFT bc if you're doing lots of details!!

I think mine was too thin. It was kind of a delicate design from the get go, and now I wish I would have picked something else. Oh well, it's only icing, and there's always next time.

Definitely wish I would have greased the wax paper.

I wish I would have taken a picture, it definitely would have gone under "Cake Disasters"!

Hey! That greasing the paper is great idea!

I almost always use wax paper and never grease mine.

Sticking can be two issues. One it being too thin and thaws very very quickly. The only other time I have had them stick is when I used really soft (made red) icing. I usually make mine with a thin medium icing.