Makeing Frozen Buttercream Transfer
Decorating By GLORIA2005 Updated 17 Jun 2006 , 5:02pm by SheilaF
am planning to make buttercream transfer and I was just wondering when you make the buttercream how thick should the buttercream be for the outline and to fill them. am sure if the buttercream should be thick or meduim or thick
You can make it about a 1/4" thick. Remember your have to transfer it so you don't want it too thin. There is a thread that is very detailed. I will look up the name of the person who helped me out and I am sure she would be glad to give you some tips.
There are sooooo many topics about this already. Search them, and I'm sure any question you have can be answered.
Also, check the tutorials - there's a good one (with photos) that should help you out.
Hope that helps.
I tried doing a search, but I can't find the original threads with all the info in it. But here's the link to the instructions on this site on how to create one
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
from what i've read it should be about 1/4'' thick. i've made mine a little under that but you dont want it too thin or it will fall apart when you are trying to get it off of the wax paper. goodluck
When I do my transfers, I use tip #4 and med thin consistancy icing.
I out-line an area first and then freeze, apply fill-in working quickly before the out-line thraws. Use a med. size brush to pat down. Apply out-line to another area and freeze. I keep repeating this until picture is done.
I take and fill from the outside toward the center area with each color and press down evenly with the brush; freeze again. After the fbct is frozen, apply wax paper over it and flip the picture over. Carefully remove the wax paper and let it thraw and crust. Take Viva paper towel and smooth out the wrinkles and then freeze again. Place wax paper over picture and flip over and freeze. I freeze mine for at least a couple of days. Handle much better.
Make sure your backing is level. I don't have to add a border around the fbct because it blends in with the icing so to speak.
Hope this helps 
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