OK, so I want to try this... but I looked on this article on here and I have some questions and was hoping you could help me out peeps!
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
1. If you use the frosting recipe that is on there with the butter in it, do you have to keep it refrigerated then? If yes, can you just use regular buttercream with all crisco?
2. Does anyone have any good pointers for the outlines on what kind of frosting you use? I don't want to run to 3 different places just to get stuff to try this.
3. I am a little confused on how to determine which colors to do first when you layer the colors. When should you do black if that was a color you needed in the transfer, besides the outlines?
If anyone has any other pointers when doing this, they would be greatly appreciated. I am really nervous about doing this and limited on time, so I am worried about trying it and it not working out then being stuck with what to do.
Thanx in advance!
Let me see if I can field a few of these for you....
I like to smear a little touch of crisco on my wax paper before I begin. Helps to keep it from sticking I think.
I use the icing in the tutorial, never worried about refridgeration with it. It holds up nicely unless it is really hot.
I use the same icing for the black outline.
As long as you remember you are working backwards you should be fine with your colors.
Remember to reverse your image before you print it out.
[
1. If you use the frosting recipe that is on there with the butter in it, do you have to keep it refrigerated then? If yes, can you just use regular buttercream with all crisco?
2. Does anyone have any good pointers for the outlines on what kind of frosting you use? I don't want to run to 3 different places just to get stuff to try this.
3. I am a little confused on how to determine which colors to do first when you layer the colors. When should you do black if that was a color you needed in the transfer, besides the outlines?
If anyone has any other pointers when doing this, they would be greatly appreciated. I am really nervous about doing this and limited on time, so I am worried about trying it and it not working out then being stuck with
what to do.
Thanx in advance![/quote]
Let me see if I can answer some too:
1. No it doesnt need to be in the fridge (it will be fine for 2-3 days) Unless it is hot of course! I think they recommend the butter type, but I know I have read where others use the all crisco recipe just fine.
2. I just use my regular buttercream for hte outlines. I jsut make it chocolate, then add the black..if you want black outlines.
3. After outlining you would need to do any details...such as facial features ...see everything is backward. If you were to pipe something onto the cake, you would do the details last right? It is all opposite since you are working from the back. Once you start doing it you will know what i mean!!
http://www.baking911.com/asksarahbb/index.php?showtopic=441
I always use my regular all crisco buttercream and haven't had a problem. I also use it, colored black or what ever color for the outline. I haven't made the 'special' buttercream for it cause what I normally use and have works great, so why change ya know?
You want to do the outlines first. If there are smaller details do those next then do your background colors.
Any of the buttercream icings will work - and won't stick to the wax paper. An all butter buttercream may not hold its shape as well and could cause some bleeding of the colors, but an all crisco buttercream would not be a problem.
as for which things to do first . . . think of the design in layers. what design elements are on the very "top" layer. Those would go down first. What elements are on the very bottom layer - those are last. Some things it doesn't necessarily matter which order you do them in. The Wicked Playbill in my pictures is a buttercream transfer. I did the black lines on the witch's face first, then the red lips then the green of the face. . . . does that make sense?
texassugar... you don't have a problem with the transfer sticking to the wax paper? That's what it said in the tutorial to use to it doesn't stick, so I was wondering if you had problems?
I have always only used wax paper for my FBTC. I have only had one stick and it wasn't because of the wax paper. The design had alot of red and black and I got the two colors too thin when mixing them up. I was trying to hurry to get the cake done and didn't have time to leave it in the freezer longer to help the too thin icing to freezer harder.
I have also only used wax paper and only use all-Crisco buttercream, and haven't had any problems.
One other pointer that is mentioned in a tutorial somewhere (sorry, I can't remember who to give credit to) is this ... once you're completely done drawing and filling in the transfer, put a piece of wax paper over the transfer (what will be the bottom once it's flipped over) and run your hand over it to smooth out the transfer and hopefully fill in any gaps in your icing (that you can't see because they are underneath other icing). It really works!! 
Good luck with your first FBCT. The first one is always scary, but each time you do it, it will get easier and better!
how long do you keep it in the freezer before you can use it?
20 to 30 mins is about all you really have to keep it in there. They just need to freeze solid. You can keep them longer if you need to.
another tip for you..as soon as you pull it from the freezer move quickly to get it onto your cake..I only had a problem with icing sticking to the wax paper once and that was because I hesitated placing it on the cake..the icing will thaw super fast so the quicker you get it onto the cake and peel off the wax paper the better. I usually save the icing in the various colors I've mixed until after the design is on the cake in case a touch up here or there is needed.
I've only done one FBCT before. My question is this, If I use the all crisco BC can I use parchment paper? I used the parchment for the half butter/half crisco and it came off fine. Woudl it still be if I did the all crisco?
Just wanted to let you guys know that I have posted my pic in my photos of my Nemo cake. It came out pretty well since it fell apart... I had it in there for an hour at least but it was still really soft... I think the humidity played a part. Thanx so much again for all your help! 
how long do you keep it in the freezer before you can use it?
This depends on the size of the transfer. I always leave mine in for atleast an hour, no matter what size. If I leave them in anylonger, I wrap them with glad press n seal (after that initial hour, of coarse) and they can be left in overnight.
Great nemo cake!!!! It's adorable!! 
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