Help! Frozen Buttercream Transfer
Decorating By violetbutterflyz Updated 2 Mar 2007 , 1:03am by Kyleen
I am making an LSU cake for a birthday next week and will be doing my first FBCT. I need some help! What consistancy icing do you use? Do you use piping gel or color flow?? I appriciate all help and suggestions!!! 
i use SquirrellyCakes recipe and it works great. she posted it here, scroll down about halfway down the page.
http://www.cakecentral.com/cake-decorating-ftopict-16199-buttercream.html+transfer
You will need a thinnish consistency otherwise it will be "wormy" I have used squirrelly cakes recipe too, works well. Just know that it wont crust. you wont need any piping gel or color flow for this.
you can thin your icing a bit or add butter it work great good luck have fun
I just finished 2 today, I use the regular buttercream icing from the Wilton classes...thin.
I out line in a thicker and fill in with thin. I like that it crust over then...I dip my fingers in cornstarch...and dab over it.
Good luck. Just remember to make it thick enough...so it won't break.
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