Originally Posted by Cakepro

With Squirrelly's post count, I don't think many threads get past her. She's such a great contributor to this site.

Translates to mean, I talk a lot, haha!
Having problems with my computer, getting into the site and all, ever since that email, so if you don't see me around, you will know what happened.
Here is the recipe, you don't have to use it, but it will give you a good idea of a consistency you are going for when making a buttercream transfer, then you can go with your own buttercream.
Hugs Squirrelly
Copied From A Post I Did
Just go without about 1/4 inch of colours and top that off when set with some more icing of the colour of the top of your cake.
So I played with the icing until I got the right consistency and here is what worked for me. It also worked just fine for the black outlining, I didn't have to freeze it or dry it before continuing with the other colours. All I did was add black Wilton paste food colouring to a small portion of this icing, no special fudge icing or Wilton black icing ready-made or anything.
So you are going to follow the usual steps. You use a sheet of plexiglass or a board that can go into the freezer. You tape your picture on well. Cover it with waxed paper and tape it well too. I had my brother-in-law get a 16 inch square of plexiglass cut for me, I figure that would be about the biggest size I would ever use for anything, but you can get various sizes cut.
1/2 cup Crisco shortening
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract, I used the pure brown, but you will get an ivory tinge to your icing so you can switch to clear (the brown really does not affect any colouring except your white will be more of an ivory, but for eyeballs etc. it isn't noticable)
2 cups of sifted before you measure it out, icing (powdered) sugar
No other liquid and you don't need to dip your spatula in hot water or any of that stuff!
Blend butter on low until softened. Add Criso and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then colour and apply. I use a tip 3 for outlining and a tip 12 for filling it in. I don't use a coupler in my icing bags for this. You can use parchment bags with just a tip cut off the end or whatever. Let it set for a few minutes and dipping your finger in icing sugar or cornstarch smooth out. When all colours are done and set a bit, smooth out with a spatula and apply your backing and outlining colour. Again smooth out with a spatula, once set. Now I also covered the finished product in parchment paper, then inserted the whole thing in a green unscented garbage bag and froze it overnight. This morning I took it out, flipped it onto parchment, lifted off the waxed paper and then reinserted it with a piece of parchment over it, back on plexiglass and back in freezer as I don't need it until tomorrow. It is solid enough that you don't need the plexiglass on it to re-insert in freezer, I just did because I needed a flat surface as the freezer is pretty full! You could just put it parchment paper and all, into a freezer bag.

What getting a virus or the FBCT, haha! Shows you how tired I am, I had to read the thread over to see what you were referring to, got it finally! I thought you were referring to picking up a computer virus or putting too much on your hard drive, duh, I am past it!
Hugs Squirrelly