Help! Buttercream Transfer Article Questions
Decorating By niquealodeon Updated 1 Dec 2006 , 4:37pm by Rambo
Im sorry I might be slow but Im getting confused at step 7 and 8 
. Are you supposed to do something on the back of the waxed paper as well as the front? I understand drawing the picture onto the paper but then what happens next before you let it harden?
Thanks for the help.
You're woking in layers. The outline first, then you pipe in your colors and smooth it out to the outline and after that they suggest you make a layer of frosting over the top of that to help it blend into the background of your cake. For instance say Pooh Bear is going on a cake frosted in blue; you outline him, fill in the white and red and Pooh Bear colors, smooth those out to make sure there are no air bubbles or gaps then smooth a layer of blue over that. That's how I understood it. I don't do the last step. I found if it's frozen enough and your very gentle you can press it into the cake frosting so it isn't raised much off of the surface. Also for smoothing I put another piece of wax paper and smooth (carefully) with my hands. I will add I am by no means an expert,.I've done three total and this is what worked for me.
If this doesn't make any sense TexasSugar did a similar article on FBCT on Baking 911. Her interpretation made more sense to me.
The article I mentioned, hopefully the link will work.
http://www.baking911.com/asksarahbb/index.php?showtopic=441&hl=fbct
Rambo thank you so much. 
That was so much easier to understand. I got lost at some point in the last one but after your explanation and the other article it became much more clear what they were trying to say. Im kinda slow 
Thanks Again!!!
For my outlining, I make a black frosting using 1/2 and 1/2 buttercream recipe mixed with some "canned" chocolate frosting to Pre-Darken it. Then, I add a small amount of black coloring. I have found the consistency does well with FBCT's and tastes nice too... no bitterness from all the "black coloring" to get it darker. Hope this helps!
I always make up a batch of chocolate bc and then tint it black for all my black icing needs. You don't get the nasty taste from over coloring because your starting with a dark brown color and the black is an actual black. As far as frosting for fbct I've used the actual recipe for fbct and just regular crusting bc, there didn't seem to be any difference.
Good luck
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