Saturday, August 7, 2010

How to do Frozen Buttercream Transfers

 Frozen Buttercream Transfer (fbt) is very easy to do. Just find a picture of  your choice and print it out. If you have the program to be able to print it out backwards that would make it a little easier for you. If not flip the picture over and trace it out with a black marker. When done tape the picture to a flat cookie sheet that will fit in your freezer. Then you need to tape wax paper over the picture. Make sure you don't over tape the wax paper down because you will need be able to remove this to do the trasfer. Outline your picture with buttercream in what ever color you like, black works the best most of the time. Then you can just fill in the areas with the other colors. You don't need to make sure it is smooth right now just completely filled in. After you are done filling in your colors put it in the freezer for about 5 mins to get it nice and hard. After taking it out pull the tape off the waxed paper and flip it over on to your cake. You may need to rub your hand over it a little to get it to release off the wax paper. Don't worry if some of the outline sticks to the wax paper because you can go back and outline it again in thoughs areas. Now you will need to smooth the transfer out to get all the lines out. I like to use paper towel, Viva works the best! Now you will have the perfect picture on your cake.

6 comments:

  1. Very nice and "freshlooking" cake. Like a lot!!

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  2. Hey Crystal! I haven't tried this yet but am about to. I am doing a Mickey Mouse cake soon and want to us this. Do you thin your icing any to fill in?
    Send me a private message in FB to let me know....please! Thanks!! Vicki
    By the way, it looks wonderful!!!

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  3. Wonderful instructions! I just began my cake decorating "journey"...started my Wilton Basics class two weeks ago and have done two simple cakes. I am looking forward to following your blog! Awesome cakes!!! Thanks for the inspiration!

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  4. Hey, thanks for sharing but I have the same questions as the person #2 that left a comment. Do you need to thin the icing to fill in? do you use color flow on it?
    Thanks for letting me know!
    -Sara

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