When making a frozen buttercream transfer, what do you use to outline the copy with? Do you use thinned down buttercream icing then to fill in around the outline like you would with color flow? What keeps the outline from breaking up when icing in with buttercream icing? I think it might be easier to star tip the design, but I like the detail you get with the transfer.
Thanks.

I just outline with the same buttercream I fill in with....I make it semi soft.......not really super stiff....like the consistency you would use to frost a cake with..not make roses with....hope that makes sense....anyhow I have never had any problems...one you outline just start filling in using a small tip to get into the corners and edges and once you have it all filled in....I take a spatula and smear it over the back, gently to make sure everything is covered well , but also being carefull not to smear the transfer....hope this helps

I never thought about it....the lines just didn't break up. Maybe it's because the whole thing is solid and there's no place for them to go! I finish up with pressing more than spreading the final extra layer of icing on the back

I outline with one specific color...like black. I do this with a writing consistency icing. Then I fill in all of the areas.

Hope this helps!!

I tried doing one, someone on here said easiest thing they ever did, I couldn't get mine off, it just broke apart.

Any ideas on why?

Thanks

i froze it at least 3 hours, i did my drawing and put the extra icing on top, so it was fairly thick. should i have sprayed oil or something before drawing?