Tonight Is Not My Night...pleast Help With A Bct
Decorating By moniquerei Updated 25 Mar 2007 , 7:27am by polliwawg
Hi again...so I made my buttercream transfer yesterday and they have been in my freezer since. I tried to apply it to my cake tonight and they did not want to co-operate. The frosting seemed to melt onto the wax paper and would only partially go onto the cake. Now I did notice that the frosting on the transfer wasn't very thick. Please help!! Any tips on getting the trasfer onto the cake???? Thank you!!!!!
I do my transfers both thin and thick.... thick always if it is a larger transfer, and thinner if it is something smaller, and I have never had a problem. I dont even Freeze them OVERnite either. I think the KEY here is making sure you are using a 50/50 buttercream. It has to be half butter and crisco to really be successful. However, my suggestion to you is to reapply a thicker very even coat of your buttercream over the back and replace it in the freezer for a little while. I usually only leave mine in about a half an hour and then apply very quickly. Like I said, never had a crack or anything. Just work fast and peel the paper away carefully.
best of luck
Once you take it out of the freezer I find you have to work really quick as it will start thawing out quickly. I don't know if you did this or not, but I put a thin coat of icing all over the back and freeze that and it helps a lot
That may be it...I didn't add a layer of bc on the back of the transfer. I didn't realize that was a step... would that be the problem??
I had the same problem with my first FBCT and the reason was that I did not know it was thawing so fast! It thaws in only a minute. It has to be straight from the freezer and very cold and hard. If my freezer is on defrost mode when I'm about to apply my transfer, I will actually wait until it starts to cool down again so that the transfer is solid, hard and cold. If you have more than one transfer only apply one at a time and leave the other transfers in the freezer while you are working with one of them.
yeah it is the last step
it kind of evens it all out for ya
do it thinly and you shouldnt need to add a border around your transfer
when it feels all hardened, take it out quickly
get right to your cake and I always flip it over on my hand
then ease right onto the cake and voila
hope it helps
Oh...1 more thing...sorry to be a pain, but it's my 1st time Do you pipe on that last layer or do you use a spreading knife?
. I think the KEY here is making sure you are using a 50/50 buttercream. It has to be half butter and crisco to really be successful.
I use 100% butter and have no problems with sticking. Something you could maybe do is put some wax paper on the back of the transfer while it is frozen, then flip it over and peel the wax paper off of the top of your transfer while still very frozen. then place a clean sheet of wax paper over it, put back in freezer, flip it over peel wax off of the back, put back in freezer, then put it on cake and the top wax paper should come off easily.
Oh...1 more thing...sorry to be a pain, but it's my 1st time
Do you pipe on that last layer or do you use a spreading knife?
Maybe someone this morning can help. Do you pipe the icing on the back?? Also, can anyone attach the link for the buttercream transfer tutorial? When I search for it, the link appears to be attached to a recipe for something else and I can't get the directions. Any help wouldbe hugely appreciated!!!!
here is the link for the FBCT tutorial...
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
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