Butter Cream Frozen Transfer Need Help!!

Decorating By heavenscent Updated 28 Mar 2007 , 2:42am by steffy8

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heavenscent Posted 27 Mar 2007 , 11:47pm
post #1 of 5

I have done this once before & was not very happy. I use the Wilton recipie so if any one has any other suggestions. I am doing a cindrella transfer for my daughters bday cake. Any direction would be much appreciated. Thanks again icon_confused.gif

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NEWTODECORATING Posted 28 Mar 2007 , 2:07am
post #3 of 5

I use the Buttercream for Frozen Transfers recipe from here. I use wax paper and smear a bit of crisco on it first. I also freeze between the outline and the fill in.

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freddyfl Posted 28 Mar 2007 , 2:25am
post #4 of 5

I just use my regular all butter recipe of icing. I make sure my icing is thin to medium thin. I will sort of swirl my tip around while piping in order to reduce *worming/snaking*, I also will lift up my wax paper every so often to see if I have missed a spot. I have found that outling the whole area and then filling in isn't as productive as outling a small area and then filling in that area. I make mine fairly thin. Maybe an 1/8 of an inch thick, but no more than a 1/4 of an inch. When I freeze it I will lay a layer of wax on the back, so that when frozen I can peel off the layer on the front, and replace it with clean wax, that way when I go to transfer it I know that the wax won't stick to the transfer. hope that helps.
Oh I just remembered, before I freeze it I let it crust a bit and then I will smooth the icing down with my finger. This also helps to fill in any air bubble areas and missed spots. It also will level the back of your transfer.
This is the way I did my pokemon transfer.
LL

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steffy8 Posted 28 Mar 2007 , 2:42am
post #5 of 5

I also use regular BC recipe. I've found the you can freeze your transfer between 2 sheets of wax paper and actually press it with you finger to smooth out all the lines. I found this out when I forgot to make the transfer backwards and ended up freezing it, putting wax paper on top, freezing some more, and turning it right side up and applying to cake. I couldn't put the coat of background icing on b/c it would have been the top, so I started smoothing it out with my finger and realized I could see and feel any lines or humps and it is more "flush" with the top of the cake. I then lay transfer on the cake and freeze again for 15-30 mins and then peel of paper slowly while it is still in the freezer. This way it doesn't have time to thaw out and stick to paper.

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