And Dkelly, thanks for posting the answer 
I just pipe them on the cake with a large open tip like a 8, 9 or 10 then let them crust and then flatten them out with your finger. HTH K'ly
This is the way I do them also. I dont have the time to wait for BC to freeze so I can cut it out.
One way would be to spread a layer of butter cream on a cookie sheet to the thickness you want and pop in the freezer til firm.
When it's firm, remove and cut out circles with different size cutters, lift and apply to the cake while frozen.
HTH
Deb
OMG. No flippin way....what a cool idea! Man....that's a good one!
It takes about 10 to 15 minutes to get the butter cream hard enough to cut out, remember you're not trying to freeze 1/2" here. We're talking 1/8 to 1/4" thickness.
If you want you can line the sheet with wax/parchment paper so that you can just lift the buttercream out in one piece.
They come out looking like fondant circles only they taste better and they're not chewy.
Oh, the bottom (flat side) is what you want to be showing when you place them on the cake.
I used a size 7 and 10 to get these polka dots. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1260695
I like the freezing idea too! I may have to try that some day, when I get some cutters.
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