I have done the buttercream transfer several times and I just can't make the frosting look right. How do you get it to appear smooth? I tried using a flat tip but that put lines through it. I used a round tip, but it just looked messy. Please help. I need to do another one my September 4th. Can anyone help?
Thanks in advance.
firegal79

Once you have filled in the areas, coat your finger with cornstartch and lightly pad down the areas, this makes them flatter and smoother!

Try thinning out your icing. Icing should be very thin. It should be thin enough to pipe without applying much pressure to your decorating bag. Also gently smooth it out once you've filled in your outlines. Hope this helps!

Deep Breaths firegal79!

After you pipe the color in, smoosh it down gently. I do what others have suggested too. I use an old 8"x10" plexiglass picture frame with the insert taken out so when I get done with the image, I can pick up the frame and see underneath and know where I need to smoosh more. (the technical term, I believe) I followed the directions from this site which are very helpful.

http://www.cakecentral.com/article12.html

Hope that helps.

Joan

I found as the transfer was defrosting I could very gently rub my finger over it and smooth out any bumps or holes

I usually make my icing pretty thin and use a round tip.

Once I complete an area I've piped in I take a toothpick and push the icing around into the little tiny areas that are hard to get to. I use plexiglass so that I can lift my transfer up to see what areas I missed or I need to smooth out more

I lay some wax paper on the back and flatten alittle before I put it in the freezer. After it has been in the freezer a few mins I'll flip the whole transfer over and rub over the wax paper on places that need to be smoothed together.