I made a fbct and it didn't seem to freeze. When I took it out after 2 days to put on my cake it wouldn't even stick to the cake. i used the half butter half crisco recipe. What did I do wrong? Or didn't do?

not sure...but here's a bump

Not sure maybe it was the butter content. I have never had a problem using all crisco.

I use all butter and often freeze my buttercream flowers and they freeze no problem, so I don't think the butter is your problem. Was your buttercream very airy?

Don't think that the buttercream was too airy. No different than what I usually make. Ya know I just realized that I did the fbct on parchment paper. Did this cause the problem? Is there that big of a difference?

When I did my FBCT, it was done with all crisco and on parchment paper. Did you press it lightly onto the iced cake?

Was your icing too thin?? On the last one I made the black stuck, but I think it is because after I added the black it thinned it alot.

Not sure maybe that was it. Was just so frustrating.

If the Transfer itself is too thin, it does not come off well. I have always used wax paper but that's because I always have it around.

Curious as well. I made my first fbct last night, squished it between waxed paper, and froze. When I went to put it on the cake, half stuck to the cake and half to the paper, so I had to redo it on the cake by hand. Tips appreciated!

Zmama--

What works for me is doing the transfer on the wax paper and then after 5-10 minutes using my finger to lightly tap on the frosting then using my fondant smoother and papertowel to smooth. I don't squish it. HTH--Pam

Good to know that I'm not the only one that has a problem doing the fbct.. Mine broke to pieces.

mine did the same thing half stuck and half didn't. Got enough on the cake to get the idea of the outline so i could finnish the cake but just didn't know why it didn't work.