Buttercream Transfer Question

Decorating By hamlove Updated 4 Aug 2006 , 5:05am by msauer

hamlove Cake Central Cake Decorator Profile
hamlove Posted 4 Aug 2006 , 4:57am
post #1 of 3

when doing a buttercream transfer how can I keep the back of the icing to stay flat with the cake. How much icing do you have to put on the transfer, or do you do something on the cake to make it flat even with the cake. icon_biggrin.gif

2 replies
NEWTODECORATING Cake Central Cake Decorator Profile
NEWTODECORATING Posted 4 Aug 2006 , 5:04am
post #2 of 3

Usually FBCT are raised off of the cake surface, because of the build up of icing to make it thick enough. Unless, you make the entire surface of the cake a FBCT then take a look in the tutorials for the upside down icing method. If it is a small cake, that is what I do.

msauer Cake Central Cake Decorator Profile
msauer Posted 4 Aug 2006 , 5:05am
post #3 of 3

Have you seen this tutorial? Maybe that would help.

http://www.cakecentral.com/article12.html

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