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Frozen Buttercream Transfer... please help

post #1 of 6
Thread Starter 

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?

post #2 of 6

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

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 6
Thread Starter 

Thanks K8memphis! I usually use sugarsheets, but I'm afraid the darker icing underneath would show through.

post #4 of 6

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!

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 6
Thread Starter 

Yes, a sugarsheet or edible fondant that comes out of a printer. Great idea!!! Obviously I wasn't thinking...lol.

post #6 of 6

sure you were

 

a fbct is a great way to go!!!

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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