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SMBC Transfer

post #1 of 5
4/25/12 at 6:50am
Thread Starter 
Can you do a frozen buttercream transfer using swiss meringue buttercream? I've done it with American Buttercream, but never the SMBC. Will it work the same way?

I'd really appreciate any advice, tips, etc.
Thank you!
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post #2 of 5
4/25/12 at 12:48pm
Yes, you just need to be careful of the temperature
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #3 of 5
4/26/12 at 8:07am
Thread Starter 
Thanks, KoryAK, I really appreciate it. I'm a bit nervous to try the transfer with SMBC. It's supposed to be warm and humid the day I'm to deliver it - should I keep it refrigerated?

I checked out your site - you do great work!
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post #4 of 5
4/26/12 at 10:54am
Thanks icon_smile.gif

Once the image is done and on the cake, heat won't matter unless we're talking melting-hot. I was just referring to keeping it cold as you work so the previously laid work doesn't smear. Good luck!
www.superstarpastrydesign.com
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post #5 of 5
5/1/12 at 8:49am
Thread Starter 
Quote:
Originally Posted by KoryAK

Thanks icon_smile.gif

Once the image is done and on the cake, heat won't matter unless we're talking melting-hot. I was just referring to keeping it cold as you work so the previously laid work doesn't smear. Good luck!



Thanks for your help, I appreciate it. It turned out great! Keeping it cold as I worked was a great tip!
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