How do you do a frozen buttercream transfer?
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Ok when doing a butter-creme transfer ...
You need to make a copy of your image that you are going to put on your cake... you will need to either enlarge or reduce the size of the picture depending on the size of your cake.
The best way I have found to make a butter-creme tranfer is to buy a piece of glass that is flat and is freezer safe meaning it won't crack when put in the freezer. I place my picture under the glass and then tape a piece of wax paper to the top of the glass.
I then use tip #1 and trace the outline with my desired color keeping my icing at a med. consistency.
Next I start to fill in starting with the smallest detailed work. Making sure that as I fill in my design I touch the outline so that it doesn't break when I remove it from the wax paper.As I get to the larger areas I cover up the detailed work I did and that is ok because it is the back... you also have to make sure you go over all your work making it thicker so it will hold up and not break when you remove it from the wax paper. After all my details have been filled in with the colors i have chosen I then cover the entire back with a layer of icing can smooth it using a spatula ...It best to check for any gaps or air bubbles you can do this by carefully lifting up the glass and holding it up to a light if there are any gaps or air bubbles use your finger to gently fill in the gaps...
place in the freezer on the glass for about 30 minutes or more . After 30 minutes remove the tape from the glass and flip the piece onto the cake carefully remove the wax paper from your design. after that add your writing and boarder and you are done.
~ Linda
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