Frozen Buttercream Transfer Question???
Decorating By Sweet_Treatz Updated 30 Aug 2011 , 4:09pm by TexasSugar
I have done a few fbct but my finished product always have line in it.
why is that and what am i doing wrong?
When I do a fbct, I make sure to have my tip buried in the icing as I am piping it. Don't go back and forth in rows with your icing. Kind of swirl it around, keeping that tip buried as you do. You won't get those little squiggly lines as easily.
Also, after I finish my transfer, I take the same color icing I am icing the cake itself in (usually white) and spread a layer over the whole surface of the transfer, freeze for maybe an hour, then take my offset spatula and lightly but firmly press down and smooth.
After I put the transfer onto my cake, I may need to do a bit of smoothing with a Viva paper towel, but it's usually minimal. I hope this was helpful to you. 
Just verifying what kind of lines you meant, but sometimes I've noticed when I try one with deeper, rich colors that I have obvious lines because of the way the icing has taken the color? Hard to explain, but particularly with a solid black area of piping rows or swirls you can see the pattern that I filled that area with. I found I had to go to a hi ratio shortening, and beat my shortening and butter together for a few minutes extra to make sure they were fully incorporated.
Also, after I finish my transfer, I take the same color icing I am icing the cake itself in (usually white) and spread a layer over the whole surface of the transfer, freeze for maybe an hour, then take my offset spatula and lightly but firmly press down and smooth.
After I put the transfer onto my cake, I may need to do a bit of smoothing with a Viva paper towel, but it's usually minimal. I hope this was helpful to you.
Thanks so much for this tip, Crisseyann! I just did my first FBCT and this would've helped a lot.
If I see obvious lines, I smooth them out with a soft paintbrush after it has been placed on the cake and thawed a bit. It helps a lot!
When I do a fbct, I make sure to have my tip buried in the icing as I am piping it. Don't go back and forth in rows with your icing. Kind of swirl it around, keeping that tip buried as you do. You won't get those little squiggly lines as easily.
Also, after I finish my transfer, I take the same color icing I am icing the cake itself in (usually white) and spread a layer over the whole surface of the transfer, freeze for maybe an hour, then take my offset spatula and lightly but firmly press down and smooth.
After I put the transfer onto my cake, I may need to do a bit of smoothing with a Viva paper towel, but it's usually minimal. I hope this was helpful to you.
I call them worms. I do pretty much what CrissyAnn does, minus the layer of icing on the back. Once in the freezer for a little while I'll pill it out, fill it over and rub my finger over the front.
And I also use the viva on it after wards. This helps smooth it but also picks up any extra moisture or color dyes that could cause bleeding.
Did you have any problems with the transfer bleeding on the cake once it thaws or did the whole shape stay uniform? I am going to do a transfer of a fleur de lis that is quite large, but I am worried that once it thaws, it will get a little runny. Anyone else had a issue with it??
I shouldn't.
Once on a cake and thawed it should be like any other decoration you put on the cake. The buttercream will hold it's shape just like it would if you piped it directly on the cake.
Quote by @%username% on %date%
%body%