Frozen Buttercream Transfer - Outline
Decorating By moralna Updated 15 Sep 2006 , 6:59pm by TexasSugar
I need some help. . . I am going to be doing a frozen buttercream transfer in the coming week and I bought the Wilton decorator icing that comes in a tube, thought i could use it to do the outline when tracing the picture, but i found that it really does not stay on the parchment/wax paper very well. I have heard of some folks using chocolate buttercream with some black tint in it to get the black outline color and then used the buttercream for outlining - does anyone do that? Any other suggestions?
You can try to make some chocolate buttercream and then add the black food coloring.
You need to add a lot of black.......a lot! and a hint of violet will help.
Now check your picture and ask yourself if you really need to use black for the outline. I have a couple of FBCT and instead of using black I outlined the picture with the same color I was going to fill in. If you want to look at my pictures there is a horse and a turtle. (no black outline)
Nenufares - first let me say that your cakes are beautiful!! And you know I really did not want to do the black outline; I really just wanted to do the outlines in accordance to the fill-in colors but wasn't sure if i could do that - so thank you!!! Let me ask you, the white coloring in the back of the transfers, that is the edging over the transfer with the same color of the cake icing - right?
I need some help. . . I am going to be doing a frozen buttercream transfer in the coming week and I bought the Wilton decorator icing that comes in a tube, thought i could use it to do the outline when tracing the picture, but i found that it really does not stay on the parchment/wax paper very well. I have heard of some folks using chocolate buttercream with some black tint in it to get the black outline color and then used the buttercream for outlining - does anyone do that? Any other suggestions?
Since I have only done one FBCT so far I'm probably not the person to listen to lol but I DID have some tube/canned icing that I thought I could practice with before the actual thing and I know along with reading in here places that the tube icing doesnt work, that it didnt work as you said lol.
I am doing a giraffe/savannah/sunset FBCT next week and that will be my second one LOL. AS I havent finished editing the photo/pic that Im' going to use to trace I dont know exactly what I'll be doing but I imagine all the talented and professional FBCTers here will have lots of help for you 
Cant wait to see your finished project!
I did my first and only FBCT a while back, the colors I needed was white, red and black. I bought the black Wilton decorator icing in the tube, and had no problems with the black. I only used it to outline in.
Hi. I use 1/2 cup butter & 1/2 cup crisco recipe when doing my FBCT's. I like to use black to outline my picture unless the picture itself has a lot of black in it (like my Darth Vader cake) when in that case I used gray to outline. To make black icing, I make my BC thin consistency, then add in the powdered form of cocoa, which should change it to a medium consistency. Then I add in a generous amount of black food coloring, both Wilton & Americolor work for me. It darkens with time so if you can, make it a few hours or the day before.
Hope this helps.
The mistake I made in doing a FBCT was that I thought I'd try to use dark chocolate fudge canned icing (yikes, I know) and add black coloring to it for my outline....it started to thaw as soon as it came out of the freezer and stuck to the wax paper whereas my tinted buttercream didn't. Won't do that again! 
That's what I get for taking shortcuts. Next time I'll be adding cocoa and black tint to BC!
Pam
I made a Frozen buttercream transfer last week. I used chocolate buttercream then added black food coloring. It was fine until the next day when The black had bled all over the other colors 
It was a winnie the pooh transfer so it had light colors. Was that why it bled? Could someone tell me how to stop it from bledding? The only reason I can think of is the condensation. Is there any way to stop the condensation? I'm scared to try another on.
Thanks 
I've never used the tube stuff for my transfers. I've always used my regular buttercream icing. If I need to make alot of black then I will start with chocolate icing. If I just need a small amount, like in an outline, I just color the white black. Color it until you get a dark gray, then set it aside. It will darken up to black.
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