I was wondering how far in advance you can make frozen buttercream transfers?? Is it bad to keep them frozen for a long time??? Does it change the flavor........I have never made them before or worked with them, so I made a couple to practice and they turned out perfectly, but I don't need them for another 2 weeks.......can you keep them frozen that long??? I just know if I try to make more the night before it won't work correctlly (that's the story of my life LOL).....if anyone has tried to freeze for extended amounts of time let me know please, thank you!

I heard your only supposed to freeze them for 60 to 90 minuted...but i've never tried longer...

i hope someone else can help u

I always freeze mine overnight. The more froze they are the easier they go on the cake. I'm not sure how long you can freeze them ahead though. If buttercream can be froze longer why not these? They are made of buttercream, and that flavor doesn't change in 2 wks. with buttercream icing being froze. But I would wrap them well. Maybe someone else can answer you better.

Wilma

not sure either but I would definitely wrap them well and then ziplock bag it (the jumbo size ones) at least once if not twice so that any frozen foods doesn't influence the flavor of your bct.

when BC is frozen for a week or 2 i find i have to stir it upo a bit before i use it b/c it separates somewhat...that may happen with the transfer too...the buttercream will be good, but the colors might go funny on u

thank you so much for your input, I really appreciate it !!

The longest I have frozen one is 2 weeks, but I cannot see why they wouldn't freeze even longer. Some people just freeze then uncovered on the plexiglass, I wouldn't do that. I always take the whole thing, put an additional piece of parchment paper over the top, cover in plastic wrap, bag it in a clean, unscented garbage bag and freeze. I leave mine at least overnight, generally because by the time it is done, I am too tired to use it, haha! But if I am storing for an extended period of time, I remove the whole transfer and put it into a freezer bag, set it on something flat like a cake board or a cookie sheet and return it to the freezer until needed. As long as they are enclosed in an airtight bag or container and stored flat in the freezer, I see no reason why they cannot be stored as long as you would freeze your buttercream anyway, I just use 2 weeks as a guideline because I know that works. No, there is no transferance of taste or freezer burn or other issues if it is stored properly.
Hugs Squirrelly

thanks so much SquirrellyCakes.......I got excited when I saw that you had responded, I have read tons of your replies on other topics....you are so informative, thanks a ton for your help on this issue.

Not sure if the kind of icing you use makes a difference, but I have not had any problems with colours bleeding. I came up with this icing recipe and use it for the black outlining too. Just copying an old post here.
Hugs Squirrelly
Just go without about 1/4 inch of colours and top that off when set with some more icing of the colour of the top of your cake.
So I played with the icing until I got the right consistency and here is what worked for me. It also worked just fine for the black outlining, I didn't have to freeze it or dry it before continuing with the other colours. All I did was add black Wilton paste food colouring to a small portion of this icing, no special fudge icing or Wilton black icing ready-made or anything.
So you are going to follow the usual steps - use Cali4Dawn's tutorial on the site. You use a sheet of plexiglass or a board that can go into the freezer. You tape your picture on well. Cover it with waxed paper(I use parchment) and tape it well too. I had my brother-in-law get a 16 inch square of plexiglass cut for me, I figure that would be about the biggest size I would ever use for anything, but you can get various sizes cut.
1/2 cup Crisco shortening
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract, I used the pure brown, but you will get an ivory tinge to your icing so you can switch to clear (the brown really does not affect any colouring except your white will be more of an ivory, but for eyeballs etc. it isn't noticable)
2 cups of sifted before you measure it out, icing (powdered) sugar
No other liquid and you don't need to dip your spatula in hot water or any of that stuff!
Blend butter on low until softened. Add Criso and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then colour and apply. I use a tip 3 for outlining and a tip 12 for filling it in. I don't use a coupler in my icing bags for this. You can use parchment bags with just a tip cut off the end or whatever. Let it set for a few minutes and dipping your finger in icing sugar or cornstarch smooth out using a gentle pouncing motion. When all colours are done and set a bit, smooth out with a spatula and apply your backing and outlining colour. I sprinkle a bit of powdered sugar first. Again smooth out with a spatula, once set. Now I also covered the finished product in parchment paper, then inserted the whole thing in a green unscented garbage bag and froze it overnight. The next morning I take it out, flip it onto parchment, lifted off the waxed paper and then reinserted it with a piece of parchment over it, back on plexiglass and back in freezer if I don't need it right away. It is solid enough that you don't need the plexiglass on it to re-insert in freezer, I just do this if I need a flat surface as the freezer is pretty full! You could just put it parchment paper and all, into a freezer bag but make sure it sits on a flat surface.

thanks sooooooooo much squirrelly

KHalstead, You'll love squirrelly's advice, and recipe. That is what I use, as do many others on here, and it works great. Squirrelly really knows her stuff, and her Chocolate transfer advise is great also.

Wilma

Squirrelly, your to funny. But what I said is true and I am sure that everyone appreciates it, I know that I do.

Wilma

I definitely agree with ya cake77..........squirrelly always has useful info.