Ok this is the second one I did. It not only broke but seemed like it was melting before I even tried to put it on a cake. What am I doing wrong? 
How long did you leave it in the freezer? I always leave it for at least 30 mins. and I have found that washing my hands in very cold water befor handling it helps. It does thaw quickly. Another tip I have learned is, always go over the complete transfer with the same color icing as the back ground of the cake. This makes it thicker and easier to handle and if turns out much better blending well with the cake. hth
I left it overrnight. Maybe I did not make it thick enough? How thick should they be?
I always make sure mine are at least 1/4" thick.
If it's a large transfer it needs to be a little thicker. When they're thin they tend to be a little fragile and thaw faster. I use a stainless steel jelly roll pan under the FBCT while it's in the freezer. The pan stays cold and helps keep the transfer from thawing while I'm removing the tape etc.
what tip do you guys use? I made one last week of a sun with rays and I left it in over nite but the edges broke and the suposivly smoothe side looked like little honeycombs. I used the star tip. I used the how-to from here. Also after I did the fill in I just tryed to smoothe it out. was I supose to put another layer on top to smoothe out???
Thanks
Angela
I used tips 1.2 and 3. I lined with tips 1 and 2 and filled in with tips 2 and 3. It is now at home the freezer. I'll let you know how it goes when I get home from work.
I did the lining first then placed in the freezer, then I filled in and let it overflow a little so when I pressed it the icing went in all the corners evenly and then I put the icing all over the back and flattened it out. I put it in the freezer for about 30 min. Then I took it out and turned it over just to get a peek. I gently rolled off the wax paper and it looked great. Way better than those little stars. If it breaks I'm going to cry
Woole2 - I think it would be better if you used round tips (instead of star - I think that is what gave the honeycomb look) for filling in and you pipe lines - sort of like coloring it in with frosting. Then you smooth it out a little to make sure everything is filled in.
For the last step, I cover the entire back with frosting the same color that my cake will be and smooth that too. It will make it sit higher up on the cake, which some people don't like, but I think it gives your transfer more stability and less chance of breaking or cracking. hth!
. I'm so glad because my customer wanted to pick up the cake tonight.Quote by @%username% on %date%
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