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Mickeebabe
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PostPosted: Wed Jun 04, 2008 11:19 am  Reply with quoteBack to top

I am attempting my first frozen buttercream trasfer tomorrow. Do I have to use a buttercream that is half butter and half shortening? Can I use all shortening?

Any other tips or suggestions to make my first transfer a success would be greatly appreciated.

I am so nervous. It's for a birthday cake.

Thanks

Kimberly
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bambuf
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PostPosted: Wed Jun 04, 2008 11:25 am  Reply with quoteBack to top

You can use all shortening buttercream. I do it all of the time! You just want to make sure that you fill it in generously and evenly so that it will be even when you put it on the cake! I think you will find that it is very easy and has wonderful results! Good luck!
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WJNL
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PostPosted: Wed Jun 04, 2008 11:38 am  Reply with quoteBack to top

I did my first buttercream transfer last month for a first communion. I was very nervous too but it was much easier than I thought. I only wish I had done it on plexiglass or glass so that I could have lifted it and seen if it was smooth before I froze it. Its in my photos. Not perfect but better than I anticipated. Good Luck!
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Mickeebabe
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PostPosted: Wed Jun 04, 2008 11:59 am  Reply with quoteBack to top

How do you look up someones pictures?
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bambuf
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PostPosted: Wed Jun 04, 2008 12:02 pm  Reply with quoteBack to top

WJNL makes a great point about the plexiglass. I usually use one of those inexpensive plastic frames...you know, the kind that has a cardboard back on it...to do my transfers on. I slip the design into the frame....cover the plastic part with my wax paper...then when I am finished with the design, I just slip the cardboard back off so that I can get a sneak peak at the design for any holes, etc.
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feliciangel
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Joined: Dec 27, 2007
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PostPosted: Wed Jun 04, 2008 12:20 pm  Reply with quoteBack to top

you can look up people under the memberlist on top of this page, I just select and copy the name and paste it in the member search.

As for the FBCT its not hard, I made one, not perfect but I was happy with it. I think I stressed it more than I should have

good luck and have fun with it Smile
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yayadesigns
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PostPosted: Wed Jun 04, 2008 12:28 pm  Reply with quoteBack to top

I have been wanting to try the FBCT...the plexiglass frame idea is wonderful!
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KHalstead
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PostPosted: Wed Jun 04, 2008 12:36 pm  Reply with quoteBack to top

Mickeebabe wrote:
How do you look up someones pictures?


you just click on the little tab that says "photos" under one of their posts too!
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CakesOnly
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Joined: Jun 05, 2007
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Location: Elk Grove. CA.

PostPosted: Wed Jun 04, 2008 1:22 pm  Reply with quoteBack to top

I would love to do a FBCT but I don't understand how exactly it is done. I have looked at the tutorial on this site, but maybe I am too dense, but when you are spreading the back of the transfer, it also says to gently press to make sure the corners and everything is filled and it smooth. But how do you make sure not to blend the colors? Does this make any sense to any one?
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bambuf
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PostPosted: Wed Jun 04, 2008 1:26 pm  Reply with quoteBack to top

cakesonly,

See if this tutorial helps you any... Smile

http://sdbytracy.com/frozbutter.htm
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aundrea
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PostPosted: Wed Jun 04, 2008 2:06 pm  Reply with quoteBack to top

i still dont get it.
i guess i got to try it and maybe it will make sense.
thanks for the instructions!
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Sugar_Plum_Fairy
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PostPosted: Wed Jun 04, 2008 2:11 pm  Reply with quoteBack to top

When you do it it's easier than it may sound. Not a difficult technique as long as the icing you use works with it (some work better than others). Here's the icing I used when I did mine. http://www.cakecentral.com/cak.....sfers.html

My FBCT are these: http://www.cakecentral.com/mod.....&pid=81057 and http://www.cakecentral.com/mod.....&pid=84946
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bambuf
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PostPosted: Wed Jun 04, 2008 2:14 pm  Reply with quoteBack to top

Aundrea,

Perhaps this will help.... Once you have filled in your design, and are ready to add the background color coat (like white), use an icer tip, like you would use to ice the outside of your cake...or, even a large basketweave tip to pipe a thin coat of the background color evenly over the design. This should allow you to have a nice coat of background icing without mixing your colors from beneath. Once you have covered the entire design with the background color, gently smooth it with an offset spatula, using an even pressure. This should work the colored design into all of the cracks and crannies beneath the background color. Does that make sense?
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bartar01
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Joined: Jun 08, 2007
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Location: Florida
Birthday: May 27
PostPosted: Wed Jun 04, 2008 3:29 pm  Reply with quoteBack to top

It's definately easier than it seems. I had to do one Monday night and was not feeling great, so I ended up using store-bought canned icing. I had to work quite a bit faster than with my usual buttercream recipe, but it still got the job done and came out really well.
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SugarMama602
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Joined: Apr 30, 2008
Posts: 147
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PostPosted: Wed Jun 04, 2008 4:29 pm  Reply with quoteBack to top

I'm doing my first one this week and I'm scared to death! Oh well....at least it's only frosting. There's plenty more where that came from!
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