OK, I've been scrolling through pages of folks who've done amazing FBCT, even first-timers! I can't seem to figure out why mine always peel off half way, leaving an awful mess to repair. The main problem is always when I lay it down to peel off. I even tried it with piping gel and - the same thing. What's wrong? I grease the plastic page, is it that I don't grease it enough? I've let the image freeze for hours too. Anyone ever experience this, and how did you resolve it?
Thanks a million for any input
How thick is your transfer? And are you removing the backing right away?
Try parchment paper. You mentioned plastic, I am unsure of the types of results with using it, but I have not had that kind of trouble with parchment paper. No need to grease it. I have noticed I have better luck when I let it freeze overnight vs a couple of hours. It seems to take a little longer before thawing.
Maybe it's the plastic page you're using? Try it once with wax paper-and don't grease it. I have never had one stick and have made them from 1/4 inch to less than 1/8". I'm wondering if your "grease" is what's causing them to stick? Maybe it likes to hold onto the crisco (or whatever you're using). It's just a thought.
Thanks for the input everyone! I've used page protectors, and those plastic sheets for overhead projectors too. I''ve let it freeze overnight too. No luck. I'll try parchment paper and see if it works.
I think it is your plastic pages. I use those for Choc. transfers but not FBCT. I use Wax paper with just a thin smear of crisco on it.
I use wax paper every time, no grease, and it works perfectly.
I use wax paper also-no greasing it. I put it on a sheet of plexi-glass...with more wax paper on it. I leave over night...and I also go really slow when I take it off...
I hope it goes better for you...Keep us posted!!
I had tried wax paper before to using that Black Wilton Icing. What a nightmare that is. That did a number on my hands, and the icing always curls up. Same problem too. I guess its just all trial and error. Do you think its easier to transfer images that have large areas instead of smaller more intricate work?
I don't see any difference with detailed work verses large areas. I have done several detailed ones (three wise men in my pics--ugggh) I have only had one stick and it was primarly red. Not sure that had anything to do with it but I had to redo it and that time I smeared a little crisco on the wax paper and it came off ok. Ever since I have used the crisco. I hate redoing things.
Mash Potatos and Gravy!!! That's the most amazing FBCT I've ever seen- and you call yourself "Newtodecorating" I'm in awe
I always use the page protectors you're talking about and never have a problem. I'm gonna guess your transfer is too thin or that it didn't freeze flat enough? What kind of icing are you using?
I'm using buttercream icing, made with equal portions of butter and crisco. I thought it was thin, but parts that stuck on the page were thick too. Do you also apply crisco to the page?
I use Plastic wrap. Saran. Glad whatever I have in the house. I pull it tight so I have a smooth surface . I also use a piece of plexiglass but I misplaced it and had to use cardboard on Saturday and that worked fine too. I like the plastic wrap because before iI stick it in the Freezer I can put another piece on top and seal it so no odors can get in from the freezer. I also think it makes it easier to handle after it is frozen. Seems like I am in control not the wax paper.
I've never put anything on my page protector to grease it or anything like that. My buttercream is an all crisco recipe, so that might have something to do with it. What kind of butter are you using?
I use the recipe from here "buttercream for frozen transfers" 3 sticks of butter and one cup Crisco. My vote is for the transfer being to thin or not working fast enough. I move the cake to the counter beside the freezer take the transfer from the freezer and put it straight on the cake.
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