Thanks! Once you get used to it, it’s not that hard at all. I use my regular buttercream that I use on all my cakes….it has shortening in it and I always have a medium consistency. I think I’m going to actually do my first tutorial on it this week! But you can search online and there are tons. For the outline though use a #1 tip, I had to use a #2 because I couldn’t find my #1. It’s much easier with a #1 for the outline. So just print a photo, tape it down to a cake board or cutting board. Then tape a sheet of wax paper over it. Then do the outline first. Then do the small bits (like eyes or small flowers, etc.) then fill in the bigger areas. Try to get it even as possible and then use a small spatula to settle it down more and smooth out the back. Pop it in the freezer for about 15 to 20 minutes depending on how thick you make the transfer. Then take out and flip over on to your iced cake. I keep boiling water and a small spatula next to me to smooth out any wrinkles. Just tap off excess water first.
Tiff - MA www.facebook.com/sweetbeecakery
