I did my first FBCT and it turned out pretty good. The only problem I had was that 95% of it came off the wax paper with no problem but one corner stuck to the paper. I used 50% butter and 50% crisco. How can I keep this from happening? I just piped in the spots that stuck and let it crust then used parchment to smooth it out so it looked fairly good. The person I made it for thought it looked great but we are our own worse critic. Just need some tips for the future.
Thanks
Lisa, I have been freezing mine for at LEAST 90 minutes, then only taking about 1 minute or less to flip it onto my cake. Knock on wood, but I haven't had anything even come close to sticking yet. I also use a 50/50 recipe for buttercream. Had your edge already thawed maybe?
If your transfer is too thin then yes it will stick to the paper because they thaw very quickly. Also you do have to take it from the freezer, put it on the cake and remove the paper pretty fast. If it thaws it is going to stick to the wax paper.
If you have freezer room then sometimes you can stick cake, transfer and wax paper all into the freezer to harden it back up before trying to remove it agian.
I think it was a combonation of things. The edge was too thin and it began to thaw. I had left it in the deep freeze for an hour and was in the AC but it was 100 degrees outside that day and I have to go outside to the freezer soooo...
Thanks for the help. Iwill make it thicker next time and hopefully that will work. 
I wish they'd remove the words "wax paper" from the FBCT directions and replace it with "plastic wrap." Plastic wrap works soooooo much better. You have to smooth it and tape it down over the design, but you have ZERO problems with sticking when it comes time to remove it.
I wish they'd remove the words "wax paper" from the FBCT directions and replace it with "plastic wrap." Plastic wrap works soooooo much better. You have to smooth it and tape it down over the design, but you have ZERO problems with sticking when it comes time to remove it.
The one thing I have learned about cake decorating is that different things work better for different people. I have only used wax paper for these and have only had one stick, and it was mostly red and black, and the icing got to thin when coloring it.
Instead of removing wax paper since it does work very well for many maybe we could admend it to include plastic wrap and parchment paper as those seems to work well also.
But when I am typing I usually type what I use, rather than including all three of them.
Part of the problem also could be that your icing might not have enough butter in it. The recipe that accompanies the FBCT instructions calls for 1 1/2 c of butter to 1 c Crisco, so instead of 50/50 it's more like 60/40 in favor of the butter. I've always used that recipe, and I've never had problems. (knock wood!)
FBT = Frozen Buttercream Transfer
http://www.baking911.com/asksarahbb/index.php?showtopic=441
DelightsByE, I have always only used my regular buttercream recipe, which is an all crisco recipe for the FBT's.
So again, what works for some....
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