Hi Everyone: I just did a buttercream transfer and it stuck to the wax paper. I had it in the freezer for 90 minutes. I'm thinking that I missed a step. Was I suppose to put a coat of frosting all over the back of the transfer? I didn't do that. Is that why it apparently stuck to the wax paper. I'm wondering if a color flow wouldn't be easier. Please help. Vicki052.
hi
i just did my first fbct last week. i love it. i learned you have to have a coating of bc when finiched and to have your transfer thick enough so it doesn't break. Try waiting a second also before you try to take the parch paper off. Good luck!!! hope this helps!!
The transfer method I really like is where you print out a mirror image picture from what you need....then you take wax paper and put it over the image. Trace it quickly with black food pen and then immediately place it ink side down onto the cake with crusting BC. Gently rub the marks onto the cake. Then just trace the lines with icing and fill in with color and smooth with your finger or small spatula. I like it because there's no freezing involved and no peeling, and I like how its done right on the cake and you can make certain things more 3-D or overlapping or rounded if you want.
Alot of people love FBCT and they look really neat, but the above idea is what I usually use, and it seems to work.
I never cover the back of my transfer with the extra icing. But I do do mine pretty thick when piping to begin with.
One of the keys to this is as soon as you take the transfer out of the freezer you have to put it on the cake and remove your wax paper right away. They thaw pretty fast so you really have to move quickly.
I'm sorry you had trouble with your first one, but do give it another try sometime. Sometimes it takes a few to get the method that works best for you. 
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