Originally Posted by jcastro
I have tried to do a buttercream transfer but things didn't go to well. After I froze it and placed it on my cake the out lining of the picture was smeared from melting.
Your lining icing has to be thick. Not so thick that you can't pipe it, but very firm. The more firm, the better.
As for the original post, no, it does not get condensation and it will not melt. It will soften, but it sort of stays as one solid piece. It never softens as much as the original BC you used to make it. When I place it on a cupcake cake, it pretty much stays in one piece as we're lifting the cupcakes out from underneath it.
I leave mine in the freezer forever. I usually make them a day in advance. Not because I have to as far as being frozen enough, it's juts what I do in my method of madness. LOL. I always leave them in at least 90 minutes. Yes, 20 minutes will do it in a pinch. But it does not solidify it.
Have you tried it yet? Did you use my step-by-step instructions? they are pretty detailed. Let me know if you need any further help.