I understand it is frozen but does it have to remain refrigerated after it is put on the cake? I am thinking of doing a couple of transfers for a bakesale this weekend and it will be outside in 80's (degrees F) weather. Will my cakes melt? This will be a first attempt for me at this.
Joanne
2
replies
Kimanalynn
Posted 17 May 2006 , 1:46am
post #2 of 3
No; its just like regular buttercream, as long as the recipe you use for the transfer is ok in the heat, the transfer will be ok. The point of freezing it is to make it easier to handle; you couldn't keep it in place and flip it around if it wasn't frozen.
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