Which recipe is best for BCT?

I have have some of my designs stick to the acetate paper when I take it out after it's been frozen overnight. I get parts of the design that come off easily and others just don't peel off.

Any suggestions or helpful hints to avoid this happening. Normally I do a 1/2 butter and 1/2 crisco recipe - but I've been using the Wilton Black icing.

Thanks in advance!

Monique

Try spraying the sheet with Pam or using a little smear of Crisco on the sheet next time! Good luck!

I used all crisco and wax paper and had none stick. I had stiff for the black outlining and medium for the fill in.

I've always used my regular buttercream recipe for these, all crisco.

Are you doing your piece atleast 1/4th inch thick? I've found if I have it too thin it sticks and parts rip off.

I make fairly thin BCT as I don't like them to look like they are high off the cake. I have mine occasionaly break in a spot such as legs or tails etc but this is what I have learned.

I use the extra special buttercream icing or the 1/2 butter and 1/2 crisco as it is nice and thin and makes good transfers.
I freeze using waxed paper and freeze for at least overnight. I make sure my hands are cold as I am putting them on a cake and I move from the freezer to the cake very quickly - no time to waste. I place the transfer on the cake and I gently press on the image as I am peeling the wax paper off. I find this prevents it from lifting up off of the cake and breaking. I think it is finding a technique that works for you but I love doing the FBCT and do them all the time big and small ones.

I think it might be too thin so I'll try making it thin next time. I don't like them too high but I'll take that over breaking ANY day!

Thanks again!

Monique

I think there is a happy medium between thick and thin. I don't spread the extra layer over the back, I just make sure it's thick enough as I am filling in the colors.

those are some good tips I am going to keep in mind when I do my transfer this week!