For my friends birthday cake I did a FBCT and since I was only doing a 9 inch cake, I decided to try the upside down frosting method with it.

I made the transfer last night, baked the cake this morning, and just set down to frost it. I set the top of the cake on the frozen transfer, and commenced to frost the sides.

I flipped it over, and cut the parchment from the board I was using. And I could see the transfer beautifully, it came out perfect. I was so excited.
I set the whole shebang back into the freezer for about a minute while I set up a pastry bag for borders and some detail work.

When I took the cake out of the freezer and started to peel the paper off, is when I encountered my first problem. The frosting was sticking to the paper!!!!

It was all spiky from sticking to the paper, and whole chunks of frosting came up off the cake with the paper!!

I put the paper back down over the cake and put it back into the freezer for now. I'm hoping it just needed a little more time.

Please, somebody tell me it will be ok!!!

:: worry, worry ::

I have had the same thing happen to me in the past. The freezer was the right choice. I hope when it freezes again it will come off of there without any problem for you. I have since started puting a smear of crisco on the paper before I begin. Haven't had any problems since. Good Luck and let us know

Great tip on the crisco! Thanks.

I had a lot of fun making the transfer, and I really want to be able to do this again. I'll keep the Crisco idea in mind.

Would that effect how the buttercream crusts?

If I still end up with spiky frosting, I plan on using a viva towel to smooth it out.

No It doesn't effect the crusting. I just smear a very thin coat on the paper. After all your BC is made of crisco.

Thanks for the words of support.

After dinner I went back and tried it again. The paper came off perfectly!

YAY!

...

But now it's sweating like crazy!

I'm going to cross my fingers and hope that if I give it an hour or so the sweating will dry up and the frosting will crust enough for me to smooth out all the bumps I made when I filled in some gaps.

Good luck to you Alien! Let us know how it turns out.

How long was the cake in the freezer before you tried to pull the paper off?

I've only read about the upside down technique, but I do know that your need your FBCT frozen well before trying to pull off the wax paper, and that you have to work with it quickly after taking it out of the freezer to get it to come off the paper in one piece.

After I finished frosting I only put it in for about a minute. (Previously, while making the transfer that had been all I needed to firm everything up) The second time it was in for a good hour and a half. The parchment came off with no problem after that.

I have definitely learned my lesson!

very new to this what does FBCT mean?

i never use parchment paper.. wax paper seems to come off easier but i do make sure the whole this is frozen solid..

is there a pic?? i'd love to see it.

FBCT - frozen buttercream transfer?

i keep mine in the freezer for 30-90 minutes...i usually do the transfer first, then freeze and while i'm waiting, i set my cake aside and wash dished or stuff like that...then i ice the sides and by the time thats done the transfer is ready

Great job on your cake.

I freeze mine for at least 24 hrs to make sure it is rock hard so that there is less chance of breakage and I have longer time to play around with where I put it on the cake.