Hey everyone, two months ago I tried to do a buttercream transfer on a friend's birthday cake. I followed the directions here, took it out of the freezer, it was nice and hard, but when I went to put it on the cake it did not want to come of the parchment paper.

I am wondering if a certain icing works better?? I use half salted butter and half crisco.

So for now I usually do a fondant cut-out for the image, which I like, but I still would like to do a buttercream transfer successfully. Any tips would be greatly appreciated!