The more b/c transfers I do, the better they get.
I place my picture with a piece of glass (from photo frame) over it, then a piece of wax paper on top of the glass. Out line the picture on the wax paper, fill in, then put a somewhat thick coat of b/c (something light & fluffy works best, colored to match your base color on the cake so that it blends in) on top of my filled in outline and spread it out. This helps to make it even & give it enough thickness to hold up when you place it on the cake. Oh, if the picture has arms or legs or something sticking out I fill in between them to make the photo squared, so that there are no pieces that could break off. Put the glass with the transfer on it, in the freezer for about 20-30 minutes. Take it out, remove transfer with wax paper from glass, flip it onto the cake & peel off the wax paper. Then add a border around the transfer. I have never really had a problem with melting or condensation. You do have to work somewhat quickly because if it starts to thaw you can't move it. It does take practice for most people(me included!). If I do one anytime soon I will take step by step photos if anyone is interested. HTH.
I have tried to do a buttercream transfer but things didn't go to well. After I froze it and placed it on my cake the out lining of the picture was smeared from melting.
Your lining icing has to be thick. Not so thick that you can't pipe it, but very firm. The more firm, the better.
As for the original post, no, it does not get condensation and it will not melt. It will soften, but it sort of stays as one solid piece. It never softens as much as the original BC you used to make it. When I place it on a cupcake cake, it pretty much stays in one piece as we're lifting the cupcakes out from underneath it.
I leave mine in the freezer forever. I usually make them a day in advance. Not because I have to as far as being frozen enough, it's juts what I do in my method of madness. LOL. I always leave them in at least 90 minutes. Yes, 20 minutes will do it in a pinch. But it does not solidify it.
Have you tried it yet? Did you use my step-by-step instructions? they are pretty detailed. Let me know if you need any further help.
If I use the Recipe for Buttercream Icing for Frozen transfars, do I need to keep my finished cake refrigerated? I thought I read somewhere that it didn't need to be, but wanted to check.
I did my first transfer today - it's in the freezer still. Can't wait to se how it turned out.
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