Can you do a frozen buttercream transfer using swiss meringue buttercream? I've done it with American Buttercream, but never the SMBC. Will it work the same way?
I'd really appreciate any advice, tips, etc.
Thank you!
Thanks, KoryAK, I really appreciate it. I'm a bit nervous to try the transfer with SMBC. It's supposed to be warm and humid the day I'm to deliver it - should I keep it refrigerated?
I checked out your site - you do great work!
Thanks
Once the image is done and on the cake, heat won't matter unless we're talking melting-hot. I was just referring to keeping it cold as you work so the previously laid work doesn't smear. Good luck!
Thanks
Once the image is done and on the cake, heat won't matter unless we're talking melting-hot. I was just referring to keeping it cold as you work so the previously laid work doesn't smear. Good luck!
Thanks for your help, I appreciate it. It turned out great! Keeping it cold as I worked was a great tip!
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