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How did you make it without the ugly blob of backround icing?
This is my second FBCT that I haven't outlined with icing. I just think it looks better and kind of has a 3D effect. The icing is 1/8 - 1/4" thick and when I lay it on top of the cake, I press it down a little.
What a nice job, he looks so smooth.
Great work....I love it!
I just loved it! How was it made?
It is a frozen buttercream transfer... all icing!! :tasty:
How did you make it without the ugly blob of backround icing?
This is my second FBCT that I haven't outlined with icing. I just think it looks better and kind of has a 3D effect. The icing is 1/8 - 1/4" thick and when I lay it on top of the cake, I press it down a little.
What a nice job, he looks so smooth.
Great work....I love it!
I just loved it! How was it made?
It is a frozen buttercream transfer... all icing!! :tasty: