ok, I'm new to this stuff, but I love the frozen buttercream transfer thing, but I cant get it to stop bleeding! How do I get it to stop?? Do I put it in the freezer every time I use a color??
Also, has anyone done single lettering in fbct?? I have some in the freezer to try it out...
Wendy
I use 1 tsp. Meringue Powder per cup of shortening in my icing to help prevent bleeding. It's not a 100% guarantee but it helps greatly. Also, be sure you let the icing air dry and don't cover it with Saran Wrap or anything after it's done. I usually don't box my cakes until it's almost time for them to be picked up.
As far as single letters, I have not tried that. But I did an Einstein Catepillar cake. I made the circles for the catepillar one at a time and that worked great.
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