Hello Ladies! This is a WONDERFUL site! I have learned so much just reading posts! It's great! I have no experience decorating cakes, just finished my first Wilton course.
I am SO excited about trying to do a buttercream transfer! But I am somewhat confused now. When creating the transfer, are we actually doing it upside down?
I'm sorry if this sounds dumb. I read that once the transfer is done (before putting it in the freezer), to smear the back of it with a coat of buttercream. This will not smear the work you just did? When doing the outline you use thick buttercream, so when you fill it in do you use the medium consistency buttercream?
Thank you in advance!
I am SO excited about trying to do a buttercream transfer! But I am somewhat confused now. When creating the transfer, are we actually doing it upside down?
I'm sorry if this sounds dumb. I read that once the transfer is done (before putting it in the freezer), to smear the back of it with a coat of buttercream. This will not smear the work you just did? When doing the outline you use thick buttercream, so when you fill it in do you use the medium consistency buttercream?Thank you in advance!
good luck!
