That makes sense. Thank you.

[quote="Sugar_Plum_Fairy"]When you do it it's easier than it may sound. Not a difficult technique as long as the icing you use works with it (some work better than others). Here's the icing I used when I did mine. http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html

Why do you need a stiff consistancy icing for these BC transfers? I would think you would need it thinner so it blends better and the wormies are easier to come together.

Is the new no trans fats Crisco the shortening you use? I hope it is so
I can now use my new can up. It's got to be good for something.