I am doing some cupcakes that will be getting FBCT on them. I have done many cakes with this method and just freeze it for about 15 minutes before putting on the cake. Does it matter how long you freeze them? I have other cakes to do this weekend and would like to be able to do the transfers in advance (tomorrow) and keep them in the freezer until I'm ready to put them on the cupcakes on Friday night. Does anyone know if it is ok to keep them frozen for that long?
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5/7/12 at 2:39pm