What is the best way to go about piping in a buttercream transfer that I am going to freeze? The way I do it now is with no tip and I just outline and fill in. However, I end up with a lines all through it. From the other side you can see where I have filled in. Anyone have some tips for this?
Kat
What is the best way to go about piping in a buttercream transfer that I am going to freeze? The way I do it now is with no tip and I just outline and fill in. However, I end up with a lines all through it. From the other side you can see where I have filled in. Anyone have some tips for this?
Kat
I have only tried a FBCT twice, the first time was a disaster, the second time it was better I just thinned the frosting a little more then I did the first time and then I wouldn't go all the way to the line until I used something to "stir" or push the frosting to the line and I found that doing that it took care of lines...... I am sure someone will be able to help you.!
when I do FBCT I make the icing of thin consistency, like writting consistency because you want it to flow and fill in the area but you dont want it too thin or it won't freeze properly. I use any sized tip I want, usually a 2,3 or 4. I don't make the original design too thick, I will add more icing to the back after the transfer design is done. I then take a piece of wax paper and place it over top and use my fondant smoother and gently but with some pressure smooth out the icing then freeze for 45 minutes. when you take it out of the freezer immediately put it on your cake.
Here is a picture of the one I did yesterday.
I've only done 1 FBCT and I did exactly as the PP did...just made a thin consistency, and made sure that if I was filling in areas that were large, that I used a #4 tip, that way you get more icing out at a time, and the lines aren't such a problem. I hope this helps!
Robyn
That is a wonderful transfer, perfect!
Yes, I use a writing tip to do the outlining, but to fill in you don't have to use a tip although I do, I use a larger writing tip. But you have to press down afterwards to get rid of the wormies. I usually sprinkle some icing sugar on top and gently pounce using a vertical pouncing motion with my fingers. Then I place additional icing on top, of the colour of the top of my cake and smooth again, using a spatula.
Hugs Squirrelly
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