It worked out OK and I would definitely try the frozen buttercream transfer method again. Join our site to have access to this and many more Videos and Recipes! Step 6: Carefully peel off the waxed paper, …

First of all, prepare the things you'll need. Frozen buttercream transfers are pretty easy to do and end with impressive results! Stick the cookie sheet back in the freezer for a minimum of 45 minutes. As you smooth the sides of your cake, the buttercream on the sides will begin to reach higher than the top of the cake like a crown. Instructions Use just a bowl and a spatula no mixers. Sift the sugar so there will be no blockage in the piping bag.

The options are endless . Supplies Needed. Frozen Buttercream Transfer: I'm going to show you in this instructable, that you- YES YOU, can create an awesome hand piped picture replica on a cake! Frozen Buttercream transfers are a great way to add character to your cake!

I also love the look of the raised transfer on a cake. Just takes a little patience and care. Number one is the buttercream.

You’re stressed out about not screwing it up, hoping the final thing will be recognizable, and that it doesn’t end up on the Cake Wrecks website. Place your transfer back in the freezer to harden completely. In this cake video tutorial, you will learn this simple but effective technique. Place your transfer in the freezer for a minute in between piping each color to keep outlines firm and strong. Depending on the design, this can take anywhere from 90 minutes to 24 hours. .

Use soft room temperature butter. The options are endless .

If you see a few small imperfections (holes) have a cup of warm water handy. Once the cake is done, remove the Minnie Mouse Frozen ButterCream Transfer from the freezer. I enjoy using them because I am terrible at drawing and this technique allows me to "draw" a picture on cake. Join our site to have access to this and many more Videos and Recipes! It’s the kind of simple “Man, I wish *I* had thought of that!” brilliance that… well, I wish I’d thought of! Just takes a little patience and care. But it does leave a slight doppled effect. I used a technique for the picture of the cow that I learned last year called a frozen buttercream icing transfer. Make your transfer level so it will sit nicely when flipped onto your cake. You can spread this flat so it will sit level when you put it on the cake. It's as easy as tracing a picture!

Or draw it.

I also love the look of the raised transfer on a cake. I usually do this the night before and leave it in the freezer overnight. Once it’s frozen, the buttercream should be firm to the touch. Frozen buttercream transfer (FBCT) is a method of transferring your art to your frosted cake.

If the back is not level, it may settle as it thaws. It is similar to transferring a design to a frosted cake with gel on waxed paper, and filling in the design with a star tip.

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Use a sharp knife and carefully cut Minnie Mouse out (a rectangle around her works well) Move quickly so that the buttercream doesn’t thaw. Avoid over mixing so we can avoid any air pockets in the buttercream. Then fill in the entire back side of the image with the cake color. Rub your fingers all over the image, smoothing the buttercream and adhering the buttercream transfer to the cake. I thought my cake was flat, until the frozen buttercream transfer cracked down the middle as it settled! Frozen Buttercream Transfer (FBCT) How To and Pocoyo Tiramisu Birthday Cake The day finally came to try the FBCT, it was my son’s birthday and I’d determined to do a Pocoyo cake. Pop the cake into the fridge for 10-15 minutes before removing the waxed paper. It is really easy especially for someone artistically challenged like myself. I lay it lightly on the buttercream and use a smoother on the papertowel to smooth the buttercream below.

I enjoy using them because I am terrible at drawing and this technique allows me to "draw" a picture on cake. It's as easy as tracing a picture! I also have learned since… make sure the top of your cake is *completely flat*!!!!

Frozen buttercream transfers are pretty easy to do and end with impressive results!

The buttercream starts to come to room temperature where I tried to smooth out the edges and round them down to match up with the sides. To get a clean, sharp edge, take your angled spatula and level off the top, smoothing the outsides of the buttercream crown toward the center of your cake. This is what you want. Then yesterday when I was looking for ways to make a certain cake I realized that FBCT stood for Frozen ButterCream Transfer. Now peel away the bottom layer of wax paper and take a look! Whatever the case, if you're a beginner, you w… A frozen buttercream transfer is a relatively simple technique that allows for a picture and/or logo to be placed on a cake. Ever tried to pipe something specific onto a cake?

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