to do a transfer with crusting cream cheese icing?
I need to make a cake for the Chinese year of the pig, and was thinking of doing a transfer of a pig with the symbol, but I'm not sure it's possible.
Does anyone have any experience with this? Has anyone even tried it?
I tried that once and it did not work well for me. I had a heck of a time getting it off of the waxed paper without breaking/tearing. I think the transfers work best with icings that have a higher crisco content. 
I was afraid of that. Has anyone else had any luck with this?
I had some left over cream cheese frosting once and tried a transfer. It wasn't pretty. I would just make the transfer out of an all butter buttercream if it is the taste you want I think they sell a cream cheese extract, but I could be making that up....LOL.....most days I don't trust my own brain. hee hee.
I am not getting very encouraged here 
. Maybe the toothpick method would work for the symbol, but the pig is posing a problem to me
I am guessing here but I think if you use a crusting cream cheese icing it might work. Or maybe mix a little merangue powder into the icing you are using for the transfer. I would also leave it in the freezer for several hours so it is good and frozen. I don't use wax paper. I have found that if I use plastic wrap it is easier to remove from the transfer than wax paper. I pull mine real tight and smooth berfore I do my transfers. and it lift off perfectly never disturbing the transfer. Try a practice one if you have the time.
It worked!!! I used the crusting cream cheese recipe here, and it worked great! I also covered the board with saran wrap instead of wax paper. Here is the pic of the final product.
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Vicki~That cake looks PERFECT!!!!!! Great job! So smooth.....just perfect, I can't think of any other words!!!! 
Sorry I didn't see this. I am still not getting email notification! 
Thank you everyone!! My customer was thrilled with it!
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