So, I LOVE frozen buttercream transfers! I use them all the time on cakes! A friend of mine just asked me to make him a Starbucks coffee mug for his wife. I was tying to think of the best way to make the mermaid on the front and I am not great at freehand. I could probably make a pretty good one by cutting it out of fondant, but I see that other people say that they do fbt on sides of cakes. How well does this work? I am afraid of it sliding down or something. Any one else do this?
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7/16/12 at 11:43am