Can't Avoid Getting Lines On My Fbct
Decorating By Fancymcnancy Updated 12 Dec 2006 , 1:56am by sherry4620
I fill my FBCTs with tip #3 and I press it down with cornstarch after I fill in with each color. I still always end up with visible lines. I use the recipe from the Pooh tutorial, so I don't know if I should thin it out or if I am doing something else wrong. Does this happen to anyone else?
i use the recipe that SquirrellyCakes posted and it works great for me. let me go dig up that post.
from Squirrelly Cakes:
Posted: Wed Jun 01, 2005 8:49 pm
Actually you want a thinner consistency icing for a buttercream transfer, one that will flow easily. So if you thickened it up, it will not flow well and will be more difficult to smooth.
I use 1/2 cup butter
1/2 cups shortening
1 1/2 tsp. vanilla
2 cups of icing sugar
I beat the butter on low until completely softened and add the shortening, again on low. Then I add the vanilla on low. Then I add the icing sugar.
The other thing I do differently, is I let the completed transfer sit for about 25 minutes, then sprinkle some icing sugar on top, then press down vertically, actually a gentle pouncing motion, to get rid of any squiggle worm effect until smooth. Then I put the final coat of icing on top, again wait the 25 minutes and sprinkle on more icining sugar and smooth with fingers again vertically down. Then I carefully smooth over with a spatula. then I sprinkle a bit more icing sugar on top, cover it with parchment paper and bag the whole thing, glass and all and freeze. I tend to freeze these overnight for up to two weeks.
If this is your first transfer and you are not sure of what consistency you need the icing to be, I would suggest you try this recipe. It is exactly the right consistency. Once you know that, you can use Dawn's or anyone elses buttercream and thin it down so it is like this consistency. Just a suggestion.
Hugs Squirrelly Cakes
I tape my picture onto a clipboard, and then tape my wax paper over the top of it and when I'm finished with my fbct before I freeze it.....I give it a couple of good whacks on my table....lol it seems kinda violent but it always makes them come out really smooth......here is one I did of tinkerbell.....I know the top of the cake looks lumpy but it didn't in person......and her wings and such were a larger area...this was a 12" round cake and I think they came out pretty smooth
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=KHalstead&cat=0&pos=1
by the way this is the buttercream I use for them
http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html
wow, never thought to give it a whack. lol. i'm gonna have to try that next time. but Squirrelly's recipe works well for me. i sometimes get small air pockets, but not those wormy looking lines.
chakkakin - thx for that recipe! i'm going to try it
KHalstead - that tinkerbell transfer is awesome! i'm gonna try wacking mine too!
i also use the back of my large cake pans to tape down the pattern then wax paper....i find the metal pan helps freeze the transfer all the way thru nicely
Hey! Cakesby Sharon!! I see you're in Timberville. I'm just over the mountain in Stanley! FUnny!
Don't worry about the worms, etc. Here is all you need to do to remove the lines.
After your final freeze, place wax paper over the back of the transfer and then flip the transfer over. Remove the top wax paper and let the transfer thaw and crust. When the transfer has crusted, use Viva and gently smooth. After smoothing, place the transfer back in the freezer to freeze. Remove transfer and cover with wax paper and proceed with the storing of the transfer back in the freezer.
This really works great on my transfers 
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stephanie214 - what a cool idea!! thx for that!
thems_my_kids - hi there! that is cool....sooooo many members on this site, it's weird to see someone close by
Thank you everyone for your wonderful advice 
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