I just spent over an hour making a buttercream transfer. I just went to "check on it". The parchment paper has warped and my cute little barn is freezing with the warped effect of the parchment paper. Tomorrow, when I go to lay it on my cake, it won't lay flat. This happened once during practice, so I taped the p. paper very tightly this time. Problem is... this is a real cake for a baby shower. Any tips? I'm only about 30 minutes into the freezing process!! I'm not re-doing my barn tonight. thanks!!!

Hi jlh,

Try taking it out of the freezer and gently smooth it back down and see if that helps amd refreeze.

I have problems with mine always having little holes in them no matter what I do

Try pming Squirrelley Cakes, she's good at this.

definitely secure the paper tightly on whatever hard surface you're using to support the transfer......also I have found (I have only done a few practive transfers, but they have come out pretty well.....nice and smooth) that wax paper seems to work out better for me.......I think the parchment doesn't resist the moisture of the frosting as long as the wax paper does.....and if you're like me and it takes you a little while to pipe all of the transfer.......the moisture may be what's causing your parchment to warp and wrinkle

I'm taking all of this, because I'm going to attempt my first FBCT this evening when I get off work. I'm a little apprehensive about it, but I'm always apprehensive when I do something I haven't done before.
Any tips for a first timer??? The cake I'm making is for a high school
Senior Night, so I'm going to attempt doing the school Mascot/Logo.
(CNE ROCKETS)

Thanks in Advance

KHalstead,

I've tried the wax paper and the parchment and still having trouble

What recipe do you use and how thin is your icing?

Would appreciate any tips

Hey Guys,
Squirrellycakes posted a recipe for a buttercream trasnfer. Here it is:


Here is the recipe, you don't have to use it, but it will give you a good idea of a consistency you are going for when making a buttercream transfer, then you can go with your own buttercream.
Hugs Squirrelly
Copied From A Post I Did
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. 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 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. When all colours are done and set a bit, smooth out with a spatula and apply your backing and outlining colour. 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. This morning I took it out, flipped 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 as I don't need it until tomorrow. It is solid enough that you don't need the plexiglass on it to re-insert in freezer, I just did because I needed a flat surface as the freezer is pretty full! You could just put it parchment paper and all, into a freezer bag.

I have used Squirrely's recipe to do the fbcts and it works so much better for me than the regular buttercream recipe I was using. They came out so much nicer!

I have used Squirrely's recipe to do the fbcts and it works so much better for me than the regular buttercream recipe I was using. They came out so much nicer!

Thanks ge978, I wrote down everything! I will certainly use the BC recipe.

I used the recipe on here it's actually called Buttercream for Frozen Transfers.....not sure who's recipe it is though.

No problem Sherry...There are alot of people that have used this recipe by Squirrellycakes & had great success from it.

This is the recipe that I have always used for my icing, except I add milk to thin.

So, for the transfer, you don't add the milk?

stephanie214: You might want to ask Squirrellycakes since she's the one that posted the recipe, but I think it says not to add any other liquid besides the extract.