This is a 1/4 sheet cake done in all buttercream. The silver emblem on the front was a semi-buttercream transfer. I froze a slab of buttercream on parchment paper, then laid my pattern on top of it and cut it out. I then placed it back in the freezer to re-freeze, then took it out and smoothed it, re-froze until it was time to place on the cake. When it was time, I peeled off the parchment paper and carefully flipped it and placed it on the cake.