i just did my very first buttercream transfer....i smoothed down the icing as much as i could without "blending" the colors, but when i flipped it over it was not a smooth look...it had the lines from when i piped in the icing...can anyone give me a tip on how to avoid this problem????
TIA!!!!
I get that too - it helps to use slightly thinner icing to fill in with. It might take you some trial and error to experiment what is right because if it is too thin, it will blur and blend. I try to use a thicker icing for the outline then fill in with icing that is slightly thinned down.
Once you FBCT has crusted, you should be able to smooth it. I just use Viva paper towel to smooth mine. I recently did a Care Bear FBCT and I had to smooth it some. I also had problems with my John Deere and had to smooth it, but they ended up looking great.
darkchocolate
I think the key is to let it crust and then use a paper towel or your finger to blur the lines. I've tried to make the icing thinner to kind of "flood" but then it doesn't really freeze solidly and becomes virtually impossible to get the waxed or parchment paper off.
Something I have found that helps is if you keep your tip buried in the icing while filling in the parts, rather than piping distinct lines.
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