I'm getting ready to make my first FBT today. I usually use all butter buttercreams on my cakes. Is it ok to use for the FBT, or should I use a crusting buttercream?
Frozen Buttercream Transfer... please help
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it will freeze ok
it of course smooths differently than crusting so you know how to do that so you should be fine
i mean once you finish and freeze and flip it over and you might want to eliminate piping strokes somewhere just do it carefully the way you know uncrusting icing can be smoothed
i don't make tons of fbt but you should be fine
idea for you--ice over that spot with white then put the sugarsheet on top?
not positive i know what a sugar sheet is --maybe what comes out of a printer?
but still you can remedy the darkness by another layer of icing maybe?
or a fbct for sure!