Technique For Fbct???????
Decorating By sliceofheaven Updated 13 Feb 2007 , 2:48am by berryblondeboys
Hello all! I've seen this alot on cc lately. How DO you do a FROZEN buttercream transfer???? is it similar to transfers using piping gel on (non frozen) buttercream? Help with this please. THANKS! 
sliceof heaven,
Try this link:
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
It is in the Articles section of CC.
HTH,
Bradymom
There is an article on this website. Just click on the links for articles, I believe that it is close to the bottom....Let me try to find it. It is very simple =)
Here you go:
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
Here are a couple other things that I do that make it easier for me.
First, I use a sheet protector meant to go into a 3 ring binder. I can fit my image 8.5x11 inside and not worry about the image shifting around. This allows me to slip the image OUT of the sheet protector so I can view my progress. I put a very thin coating of crisco across the surface to be sure it releases great. I don't have to worry about tearing and the image is then CRYSTAL clear.
Second, to be able to view my transfer, I use a see through clipboard or a plastic picture frame so I can view my progress as I go.I can check for worming and missed spots before it's too late by just looking through the clear plastic once I slip out the image.
Third, for intricate patterns where it would be easy for an image to break off during transfer or to eliminate the raised edge of the transfer, I make the FBCT cake top size. To do that, I trace around the cake pan onto the sheet that I'm I'm using to transfer.
Lastly, I usually only freeze for 45 mintutes and it's OK and I've kept them in as long as 4 days.
And, not sure if it mentions it or not, but thinner BC is better. I usually outline thicker lines in a 3 tip and thin delicate lines in a 2 tip... Also, letting the outlie dry a bit firms it up and lets it hold it's shape better. however, don't let it sit too long or else it will start to flake off!
Good luck! The FBCT has saved my LIFE as I can't draw to save my life, but this technique has allowed me to make some pretty nice cake tops and people are SOOO impressed by it!
Melissa
I just did my first FBCT last week. I followed the directions exactly from that link and everything turned out great.
The only peice of advise I can give you is.........I used the already made wilton back icing out of a tube for outlining and it did not work at all for me. I know everyone is different.....other's might use it......but I had a really hard time outlining with it. The icing kept breaking apart and it didn't seem to set good. When I put my transfer on the cake......alot of the black outlining icing broke apart....luckily i was making a corvette transfer for my husband and the outline of the roof of the car broke off so it looked like a convertible ha ha 
Just wanted to pass that along to you. Hope it helps you.
Thanks so much for the advice/links........I will try this soon!
I know what you mean about black icing running. In the past I have used the wilton black in the tube and added water to thin it down. I have also used a basic chocolate from the grocery store and dyed it black. No matter how long you freeze it I find the black sticks to the paper. I think it's because these methods do not have meringue powder.
Maybe you should make a small batch of crusting chocolate and dye it black. Perhaps this will help!
Rhonda
I only get a purple haze if it's been sitting a LONG time.
Also, when I make my icings, I make it look too light (like it still looks pink or gray) and I walk away and don't come back to it for a few hours (next day is better). Always, later it is black or red.
I make FBCT all crisco (otherwise I never use crisco) that might help. I also let it dry a bit before adding other colors - it helps firm it up and hold it's outline better.
Plus, I'm tellin' ya gals/guys - a bit of crisco over a sheet protector works WONDERS!!! The only time I had a problem was when I had really stiff icing and was trying to do just an outline transfer - that didnt' work. Otherwise it all lifts off well and I don't even make my transfers very thick.
Melissa
whenever i do a FBCT i get nervous that it won't turn out so i always make it completely at least a day or two ahead of time so if it does mess up, I have enough time to make another
While that's a good rule of thumb, the only problem is sometimes you can't predict a mess up until you actually put it on the cake, and if you use a pre-made with no meringue powder, no matter how long its been in the freezer you may still have issues with it not hardening and sticking to the paper.
I also use meringue powder for the buttercream.
Melissa
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