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- 16 Posts. Joined 12/2013
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With the buttercream transfer, don't press too hard so the lines won't get smooshed. Work in layers, so do one layer, freeze, do another, freeze, then do again. Spread as thin a layer of the outer icing as you can.
When I do transfers I have to make several of the same design and then I pick the best one out. Since I already make enough buttercream I have spare to do this.
Good luck, it's a nice cake!