Ok...I got the courage to try the FBCT. What a disaster! First I couldn't get the thing off the wax paper. I left it in the freezer for like 3 hours. Then the next problem that I had is when I stole a taste of the disaster, it tasted like freezer burn. What am I doing wrong?
I got the courage to try doing one last night as well. It is still in the freezer though, because I don't have any eggs to make a cake until tonight. I am hoping that it will come off the wax paper. I won't be surprised if it doesn't though, because I used left over cream cheese frosting as opposed to buttercream. We will see if it works. Did the whole thing stick or just the part touching the wax paper? I put mine in the deep freezer, so I am hoping that there is no after taste. Fortunately it is just for fun so the results don't really matter right now.
I use the buttercream recipe from Wilton, the one that calls for 1/2 butter, 1/2 crisco. I have never had a problem with my FBCT.
I only freeze mine for about 30 minutes. Maybe you left it in there too long?
Kellie try the 1/2 crisco and 1/2 butter recipe.
I had one stick BADLY with the all crisco recipe too when I first started doing them. Now I use 3 sticks of butter and 1 cup crisco and I smear alittle crisco on my wax paper before I begin. No problems since. Please don't give up on them they can be alot of fun.
I don't think you left it in the freezer too long, I will do them a week in advance if I can just to save time. I freeze them on my cutting board and when frozen I wrap the whole thing really well.
Thanks for all your help everyone, and so fast! That's why I love this place! I am going to try it again this weekend for the Super Bowl. I'll let ya know how it turns out.
Two questions.... How thick was it? And how long after taking it out of the freezer did you put it on the cake and peel off the paper?
You want to make it atleast a 1/4th of an inch thick. If not it thaws to quick to be able to peel off the paper. Any time i have them too thin they will break and leave part of it behind.
Also you have to take it straight from the freezer to the cake, lay it down and peel off the paper as quick as you can.
I have always only used the all crisco buttercream recipe, and the only time I had them stick was one or two that I made too thin, and it was usually just little pieces that thawed really really fast.
The time to move fast is when your moving it from freezer to cake. Once it's on the cake, peel slowly from a corner, I usually start at the top left and slowly peel up and back with one hand , using my finger on the opposite hand as a guide with the slighest pressure incase a part doesn't want to come off. This will help alot. ALWAYS make sure you save your icing filled bags used to make the transfer for any repairs.
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