Decorating with Frozen Buttercream Transfers

February 14th, 2011 by Susan Matusiak

Have you ever wondered how to get an image on your cake top? A Frozen Buttercream Transfer is an easy method of transferring your art to a cake, without the use of an edible printer.

Frozen Buttercream Transfer Cake

In the video below, I’ll show you how to transfer an image using only a few, basic tools. You might be surprised by how easy it is!

Susan Matusiak Susan is the Senior Cake Decorator with over 20 years of decorating experience in the Decorating Room. She is also an instructor at the Wilton School of Cake Decorating and Confectionery Arts. Susan enjoys her job because each day is new and different — from baking cookies, decorating gingerbread houses or decorating multi-tiered wedding cakes all created for the photos in our publications. There is never a dull moment in the Decorating Room…always a lot of excitement here! Susan is a member of ICES (International Cake Exploration Societe) and the State Representative for Illinois.

645 Replies

  1. Cat says:

    Great video. Thanks!

  2. Krystal says:

    great tutorial! I didn’t know this could be done with buttercream!

  3. Judy Harper says:

    I love this video and technique. I can’t wait to try it.

  4. Susan J. Sias says:

    Thank you for this great tutorial Susan! I am certain I have many students who will begin using this method immediately!

  5. Erica says:

    Thanks for another great technique! I have trouble drawing on a cake. I love the idea of tracing. Plus, if I mess up, I haven’t done it on the actual cake. 🙂

  6. Sylvia says:

    This is really great & so easy.Thank you for the instructions on the video. This will prove to be so very helpful.

  7. Lauralee Hensley says:

    How cool. I’ve used coloring books to do hand sewn embroidery and liquid embroidery on quilts before, and now after this video I can use them for ideas to do the buttercream transfers on cakes. This video was very informative and very easy to understand. Thank you.

  8. Doreen Chambers says:

    Thank you Susan, can’t wait to share the video with my students.

  9. Maribel rivera says:

    I love it, it is such a great Idea, I’m going to make it for my grandchildren.

  10. amy says:

    you can use your computer to reverse the image, that way you dont have to trace. that way you can do an intricate design as well, that step would be a time waster! use word or photoshop to reverse the image and print it out!

  11. Rebecca says:

    I am so looking forward to doing this!

  12. Kim Couts says:

    I started using this method during the summer and people loved it! It’s a great way to decorate a cake. Friends and family are now always asking me do do cakes for them! I find it easier if after each step you freeze just enough to stiffen the frosting because it does blend together if you are not careful. Great video for people to learn from!

  13. Lucina McNally says:

    Thank you very much I can not wait to give it a try.

  14. Dawn Copeland says:

    If you place your colorpage on the underside of the glass and do the wax paper on the top side of the glass you can remove the color sheet and check to make sure you have filled in all the areas really well! I love this and have used it several times!

  15. amy says:

    it also looks alot nicer, if you put a border around the actual image, like a star border or something.

  16. Laura says:

    I knew you could do a pattern transfer with piping gel, but this seems to be a lot easier! Can’t wait to try it.

    • Sara says:

      I agree Laura.. I can not wait to make my Grandsons 1st Birthday cake of Mickey Mouse… now I do not have to use piping Gel… I dont like working with piping gel .

  17. Carla Ojeda says:

    LOve it!!, Thanks a lot.

  18. Cat Davis says:

    I am so excited about trying this! My daughter has a birthday next week and I was worried about not finding a Minnie Mouse cake pan so this is a great alternative.

  19. Amanda says:

    I have used this technique many times! I love it!

  20. Tanja says:

    Can you sent me recepy of this buttercream ?

  21. Brenda says:

    I cant wait to try this!!!! I understand using 1/2 butter and 1/2 shortening BUT is this the medium, thick or thin buttercream recipe? I assume medium but figured I had better ask!

  22. Christi says:

    This technique does work really well, but it most definitely needs a recipe that is half butter. (It will taste better anyway!) Keep in mind that butter makes a softer consistency icing at room temperature, so work in a cool room and keep the finished cake out of sunlight.

  23. Christy says:

    This was a great video can’t wait to try it. Makes it looks so easy for those of us that can’t draw. Thanks.

  24. Kimberley says:

    I just love buttercream transfers. I have been using this method for years. I’ve only used the all shortening recipe for buttercream and lightly grease my wax paper before placing the buttercream on it and have never had a problem with getting the image off of the wax paper. I will definitely give this way a try

  25. Wendie says:

    I love doing this. It is so easy and you can be so creative with this. I came across this a few months ago and LOVE IT!

  26. Shannon Bowman says:

    I’m really excited to try this technique. It looks like a great time saver!! Can you please post the correct buttercream recipie to use?? Thanks for sharing the video.

  27. Melissa says:

    I did two of these this weekend and completely forgot about that final white (in this video) layer. I just smoothed the colored icing and both pieces turned out fine. Was I just lucky? What is the actual reason for that base color layer?

    • Susan Matusiak says:

      Your actually covering the design with the color your cake is iced. One the colors will not bleed on the iced cake. Also your outline is the same as the back of the design.

  28. ana says:

    i like it …thanks for the idea…

  29. Monica says:

    Does anyone have an actual buttercream recipe that they have used and like for the buttercream transfers?

    • Caitlin says:

      I’ve never done the transfers but I know Wilton’s icing recipe is really good. In the video she said to use a half butter, half shortening recipe and that’s what Wilton has. I know it tastes good and it should work well for this.

      Here’s the recipe:

      * 1/2 cup solid vegetable shortening
      * 1/2 cup (1 stick) butter or margarine softened
      * 1 teaspoon clear vanilla extract
      * 4 cups sifted confectioners’ sugar (approximately 1 lb.)
      * 2 tablespoons milk

      (Medium Consistency)

      In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

      For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

      For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

      Yields: 3 cups

  30. Tope says:

    Interesting,thanks a lot.

  31. Lynn says:

    I tried this and had mixed results, the first one broke into several different pieces and I was not able to use it. I then tried twice more before I could get one I could use , wound up just going around the image and not over the top with white and that time I got it on my cake without it breaking.

  32. I love it, it beautiful…..
    thank you for this great technique….

  33. Gladys says:

    Thanks Susan
    I love it, I learn by Internet to made cakes, and your experience will be a verry important to me….really! Thanks for give us your experience.

    I have a question, I can do this technique with frosting?


  34. digna says:

    I like wilton decorating, and I learned to do a lot o things,
    thanks for your ideas

  35. Jeanette says:

    So you would for example instead of using 1 cup shortning you would use 1/2 cup butter and 1/2 cup shortning?

  36. Tammie says:

    I was wondering what is the longest you can leave the transfer in the freezer? I would love to make it one weekend and use it the next. Will it last?

  37. Linda says:

    am Brazilian, I love the site are several new features, all very beautiful and tasty too

  38. Holly says:

    Thank you it was gr8 to watch , cant wait to try on my grandsons cake ….

  39. Sultana says:

    Hi Susan,…. just loved the buttercream transfer tech… it was amazing… since am based in Mumbai (India) the weather is humid most of the time… should i use the same receipe or do i need to make changes… also any substitute for vegetable shortings… don’t know if this is avaiable here … Please do comment.


    • Susan Matusiak says:

      The changes I would make are use less liquid in the icing recipe, so that the buttercream is more stiff. You can use all butter in the recipe, but make sure after each layer you pipe place in the freezer to firm up before adding the next layer.

  40. Azucena Medina Reyes says:

    Felicitaciones !!!! muy preciosa técnica, la pondré en practica, le cuento he recibido el curso Willton 1 aquí en Guatemala, muy lindo.

  41. sharon says:

    love this! wish it worked with cream cheese icing, but it dosn’t follow the shortening to butter rule. I don’t have time try and fail so I’ll assume it dosen’t.

  42. Mandi says:

    Just did this for a john deere tractor and it turned out totally cute. I was so excited because I usually dont have much luck the first time I try a new decorating idea. Cant wait to try another!

  43. sharon says:

    Thank you! if I could just get everyone stop wanting carrot cake and red velvet. I’m going to use butter cream on the top of the cake so I can do the transfer–betty boop

    • Susan Matusiak says:

      I wonder if you could make a fondant or foil covered board cut near the shape of the design and place the buttercream transfer on that. This way you could still ice your cake in cream cheese icing.

  44. Becky says:

    Thank you for this wonderful idea! Had never thought of this before – this will cut down on alot of my decorating time! Thank you so much – great video!

  45. rena says:

    thank u I like this with buttercreme and u taught it well

  46. rena says:

    this is such a good video with buttercream the transfer is wonderful !!love it …………

  47. Candi says:

    I would love to try this. I do a good many cakes, but when I tried to watch the video it was totally black. I could only hear you. Maybe it will show up eventually…

  48. Amber Joy says:

    Interesting. I have been doing buttercream transfers for years now but I use 3 sticks of butter and 1 cup of shortening as I was told BCTs work better with a higher content of butter. Have never had a problem of them not coming off the wax paper at all.

  49. Christine says:

    Love it!! After seeing the video it all makes a lot of sense. I wish I could do the border that fast!

  50. Christine says:

    I find it odd that whne your transfers neck was visably broken you did not use it as an oportunity to show folks how to fix or cover a boo boo they happen to almost every cake .. there is a bubble here or a tear there .. fixes are even more important then original design.. tranferring is easy but breaks happen the turtles neck would have even been a easy fix.. either start off with MORE white back round at thin areas like the neck of this decapitated fellow or give him a snazzie bow tie over his weak neck craked wide open there , and if you thought we could not tell there are several opportuinites for your watchers to see the wreck in progresse and on the cake !

  51. Susan Matusiak says:

    Sorry for the mistake on the video and thank you for explaining the different ways to correct the problem.

  52. Leah says:

    If using tip two to out line drawing should I fill in with same tip and should thickness be thinner considering this.

    • Susan Matusiak says:

      I would fill in with a larger round tip, this would be much quicker. Depending how detailed the design is will also determine the size of tip, if you have a lot of lines with very small areas maybe a tip2 or 3 will work, but if you have a few lines with bigger areas to fill than a tip 4 or 5 would work well.

  53. Charlene Kelley says:

    it look like will be fun to do

  54. Beckie says:

    great idea! I might try this for my daughters upcoming birthday. I noticed the recipe recommended to use has the measurements in weights……is there any way I could get the measurements in cups?
    thanks for sharing!

    • Susan Matusiak says:

      The recipe in cups:

      1/2 cup (4 oz) butter
      1 1/2 cup (12 oz) shortening
      Cream together with 1 teaspoon of vanilla
      8 cups (about 2 lbs) confectioners’ sugar
      3/4 to 1 cup of water, milk
      Mix together and beat until fluffly.

      • Neela says:

        Hi Susan,
        The quantities you have given above for butter and shortening are different from wilton buttercream recipe quantities which is half and half. Yours is half and one & a half. Any particular reason for the difference.

  55. carole clement says:

    I loved the video, played it a couple of times so i could get everything down, can’t wait to try it for St. patty’s day. thank you very much . It was awsome.

  56. Holli says:

    After finding this method online last summer, I have used it to tranfer “the Beatles” faces, the Chicago Black Hawks Logo and the most detailed enlarged exact replica of my nieces high school diploma for her graduation cake. They come out fabulous! Thank you Wilton : ) Very happy.

  57. santa lopez says:

    thnks for this video been very helpfull to me it comes very handy is a wonderfull video

  58. Sara says:

    Excellent tutorial! The people in the Forum will love this!

  59. Julie says:

    This is fantastic, thank you! I’ve never been a big fan of star tip-filled figures and this is a great alternative!

  60. NANCY says:

    I would love to see your transfers you did and how you made them. Things to do and things not to do. My first attempt at transfers was a wreck with all the colors bleeding into each other. The Wilton video was a good learning process. Nancy

    • Susan Matusiak says:

      I made several transfers and never had a bleeding problem. If you do have a problem maybe you should freeze the transfer in progress as your doing a few colors then freeze the design for a few minutes and then continue. This may help. Was your icing too soft and runny that may have caused it to bleed?

  61. Amy says:

    Thank you for the video. I have tried this method before and did have breakage. I did “patch” the areas and it looked ok. I loved the idea of covering it up with the same color of icing. My friend (instuctor) showed me how to do this but didnt include the last step of covering the design in same color of icing. I am looking forward to trying this soon.

  62. farah says:

    I like it so much i will tray it

  63. MARLYN says:


  64. Ana says:

    Thank YOU! This is great decoration idea. I’ll be doing my own in March for a couple of birthday parties.

  65. sooboo says:

    Great job!!! I have done something like this but not reversed. What a great idea. I love to decorate with buttercream and there are so many ideas for the other types of frosting and I don’t care to work with them. I just don’t enjoy it like I do enjoy working with buttercream. So this was a refreshing welcome idea! Thank YOU, Sooboo

    • Jorjie says:

      I agree… I would think depending on what you’re working on, you may not need to reverse it. Also, with technology via the computer, you can reverse a pic before you print it too! 🙂

  66. Celeste says:

    I am so excited to try this!

  67. WILLIAM FLAGG says:


  68. Chrisitine says:

    This looks like a great idea. Could this be done with Royal icing so they could be done in advance and saved for when needed?

    • Susan Matusiak says:

      This could be done in royal icing but don’t freeze the transfer, let it air dry, almost like a color flow plaque. I had some butter cream transfers in the freezer for 2 weeks and they were fine.

  69. Claudia says:

    Can this be placed on top of a fondant covered cake or just over buttercream?

    • Zeyana says:

      woo this is wonderful idea I have never think to do this before when I watch your video I was very exited how you fill the colour on the tutors but when you start to fill whit cream on it I was so disappointed why spoil it I then think this is going to be up side down

    • Susan Matusiak says:

      Yes this can be placed on a fondant covered cake.

  70. Eva says:

    I have been doing frozen buttercream transfers for about 3 years now. I prefer to have my design under the plexiglass. You then put your wax paper directly onto the plexiglass. This way you can lift the plexiglass and check from underneath to make sure there are no air bubbles and also make sure all the colors are right up to the outline.

    • Jolynn says:

      Your a smart cookie!!!! Thanks for your comment. I myself was trying to think of a error proof way to make them perfect every time. I’m making about 70-100 transfers. Wish me luck. LOL

  71. Kimmie says:

    great idea! I’ve done similar transfers with color flow icing, but I personally prefer the taste of buttercream. Has anyone tried this with a cream cheese based frosting? Thanks!

    • Susan Matusiak says:

      You would have to try your cream cheese recipe and freeze it and see how firm it will get in the freezer. I know cream cheese icing is always a bit softer than buttercream and I am not sure of the colors bleeding.

  72. Ping Loja says:

    Tnanks for the new ideas, what a wonderful and very easy tips to us.. I will tried my best to apply of what you shared from me… May God bless you.

  73. Abs says:

    Yeh i wished she would have showed us how to fix the neck. i kind of like th eprintable edible images better though. But iti was overall pretty good. Keep on baking!!!!!!!:)

  74. Barbra says:

    Love the video! If someone has a dairy allergy, can you substitute margarine for the butter in the buttercream recipe?

  75. rosy says:

    me gusto mucho ese ejemplo lo voy a ntentar

  76. miss Susan da clases por internet me gustaria saber .es muy bonito lo que hace

  77. Tina says:

    Can you use all butter? Why do you put an extra coat of white icing on the bottom? I really like this idea and look forward to using iton my next cake!!

  78. Grace Mark says:

    wow! that is so cool an relatively simple!! thankyou!

  79. nene d. says:

    Wow, thanks for this video..I am a beginner and I want to do this soon.

  80. That’s a shame I just see this video today, yesterday I throw a party with dinosaurs theme, and I piped everyone by memory, they did look good, everyone was happy, but I KNOW I could do better, and now I know how-to.
    Well, I’ll make another party soon, and definitively I’ll give this technique a chance, I’m thinking of the ironman, I think it can look stunning with the red and the gold 🙂
    thanks a lot for sharing this video !

  81. sharon says:


  82. Diana says:

    thanks for teacher as.

  83. Sara says:

    WOW! I’m starting a cupcake business soon with my sister and this has helped loads! I LOVE Wilton!!!!!!!!!=)

  84. patricia says:

    GREAT VIDEO, Can anyone tell me if i can put a fondant cake in .fridge for a day ,cyprus very hot in summer.Thanks

  85. patricia says:

    GREAT VIDEO,Can you tell me if i could put a fondant cake in fridge for a day,cyprus very hot in summer.

  86. Begum says:

    I loved the video, thank you so much, also the tip on covering the design with the colour that you intend to use for the cake. I have tried a transfer like this and found using the broad basket weave nozzle easier for filling in bigger spaces than using a writing nozzle…

  87. Katrina says:

    I tried this before and it did not work. I used only shortening so I am going to try it with butter now. Thanks. Can you layers colors on top of each other like if you are doing a face can you draw the features on first and then cover with the flesh color?

  88. I had been wondering how I would orchestrate putting a face of a “goofy” dog on a small 6″ cake when this video came up in my email. So the next day I tried it. It came out adorable! I added a little side trick. After the face froze, I removed the wax paper and put the face right side up and then I added some shaggy pieces to the ears and put it back in the freezer. What a great technique!

  89. I do have a question, Susan. How long can you keep the “frozen” buttercream icing? Thanks.

    • Susan Matusiak says:

      You can freeze butter cream for about 1 month, the transfer can be frozen for several weeks but you may get ice crystals form on the design. I would suggest to cover it lightly with waxed paper to prevent the ice crystals.


  91. rosie says:

    love this idea. one question, does the idem you freeze stay frozen or does it start melting sooner or later?

  92. Jessica says:

    Where can we buy the plexiglass?

    • Sara says:

      You can get plexiglass cut at just about any hardware store but try a HandiMan TrueValue hardware store.. Not sure if Lowes or The Home Depot does it..

  93. vanitha says:

    Great ideas. I enjoy with this video.This is very helpful for me.

  94. mather_mishmash says:

    @Jessica – you can get plexiglass at almost any large hardware store in various sizes….just make sure to measure your freezer so you don’t get a sheet that won’t fit :^)

  95. Kellie says:

    Fantastic idea can’t wait to try it!! Can you use the Ready to use Buttercream in the large tub or do you have to make the recipe you have in the email? Thank-you

  96. Rikke says:

    Hi Susan

    i live in a country where you can´t get shortening. Will the buttercream work with only butter?

  97. LAURQA says:

    Esta re lindo y original felicidades es hermoso

  98. Anushiyadevi says:

    Dear Susan
    I am so happy to see the frozen butter cream transfer.thankyou very much.I have lots of colouring book pictures.I am going to follow your technics.
    with sincerly
    wilton cake student

  99. melissa says:

    great! going to try soon. can I use “bettercream” since it tastes better, more like whipped cream. it can also be whipped stiffer.

  100. KOREN says:

    i haven’t heard that cream either, ha ha ha i think she wrote it wrong & i think it’s buttercream

    • Rhonda says:

      Melissa didn’t make a mistake. There is such a thing as bettercream. It’s not as sweet as buttercream and it’s made by Rich’s Foods.

    • shelia says:

      No, she’s right bettercream is a non-dairy whipped cream icing, that you can actually get instead of buttercream icing.

  101. urim says:

    Wilton’s world is full of creativity& excitement!

  102. Machel says:

    Bettercream is a brand of ready made whipped icing. It’s made by Richs’.

  103. Delyse says:

    why not try run outs with royal icing then you wont have to freeze

    overnight or have humidity problems

  104. Lotta says:

    I just love this idea. The transfer stand out so nice. I am going to try this. It looks so good.

  105. Laura says:

    Better cream is more of a “whipped” frosting that is not as heavy as buttercream. As far as I know it is only used commercially, as I have yet to find a recipe for it.

    • Jenny says:

      Bettercream is a lot like Cool Whip. I’ve used it at a grocery store and Dairy Queen. There is also a Wilton Whipped Icing Mix that’s easy to make. I have decorated cakes with both, but neither really completely freezes. Might be worth a try, but I’m not sure it would come off the parchment paper. Another idea is to ice your cake with the whipped icing and just use buttercream for the picture.

    • Linda says:

      Bettercream is available at Gordon’s Food Service in with the frozen cakes and whip cream.

  106. sylvia says:

    Thank you very much for this Buttercream Transfer Video. I’ve seen it done
    on youtube, however, this video is wonderful.

  107. sylvia says:

    What is the consistency of the ‘fill-in’ buttercream and also on the white buttercream that Susan covered the entire turtle?

    • Susan Matusiak says:

      The consistency is medium buttercream for the fill-in and also for covering the complete design.

  108. Gina says:

    I’m a cake decorator at WalMart and Bettercreme is the Whipped Icing that we use. It’s got a great taste, but I don’t think it will freeze well. I’ll have to try it and see how it works.

    • Alice says:

      Gina, what Wal-Mart do you work in? I work at Walmart and I’m trying to get transferred over to the bakery from Garden Center. I know a whole lot more about sweets than gardening!

    • Carol says:

      I’m a cake decorator at Walmart as well. My co-worker tried this with the whipping icing although she had to transfer the image in the freezer because of the freezing problem. The image was a bear but she only did the outline in black. When she put the image on the cake it looked like a polar bear. Beautiful!! You could also spray the colours on your image after transferring. It works great!

    • MaMa B says:

      Where can you purchase Bettercreme or does anyone have a recipe for it?

  109. ANA says:


    • Cristina says:

      Ana, según dicen en el video debes realizar la figura y al terminarla la llevas al congelador por toda la noche o que es mejor por 24 horas

  110. Patti White says:

    Great idea. I can’t wait to try this!

  111. Jennifer says:

    Thank you so much. I think this is a great and simple idea. Will try it out.

  112. Lacey says:

    If you are printing the picture, then you can just print the mirror image so you don’t have to trace it. Or you can copy/scan the image into your computer and then flip it so it will print the mirror image.

  113. Michela says:

    Thank you so much! I will try it out as soon as possible.

  114. […] also took the time to make the birthday girl her own personal cake which was topped with a frozen buttercream transfer, thanks to the video demonstration from Susan Matusiak, Wilton expert decorator. If you have a few […]

  115. Tracy says:

    Great tutorial. I do agree with the others about the turtle’s neck being broken prior to transfer – would have been a great opportunity to explain how to correct that 😀

    My question is: can you leave these buttercream transfers in the freezer longer than 24 hours? I would love to do some cupcake toppers for my son’s 4th birthday but don’t really have the time to do this the day before.


  116. Jill says:

    The frosting was separating as i was making my design. Do you know why it would be doing that?

    • Susan Matusiak says:

      One time that happened to me and I continued to pipe the fill in. After I froze the design and placed it on the cake it looked fine. Sometimes that happens when you add too much icing color to the buttercream.

  117. Alice says:

    My frozen buttercream transfer is currently in the freezer. I am making a tiger cake for a friend at work who, for some reason, is obsessed with tigers, so I added food coloring to a marble cake to make the inside like a tiger, and I printed off a cartoon tiger face and used my Grammy’s secret buttercream recipe. We’ll see how it goes!

  118. Olga says:

    If you do this, once it is frozen, how long can you keep it in the freezer. I would like to try this but I want to make it ahead of time to make sure it turns out.

    • Susan Matusiak says:

      You can leave it in the freezer for a week, after that I would try and cover the transfer so you don’t get ice crystals on the icing. Place waxed paper on top and place in a box in the freezer.

  119. Taylor says:

    What is the largest image you would suggest creating a transfer for? I’ve never decorated a cake before and am suddenly responsible for doing a custom cake for a coworkers’ going away party tomorrow! I’m having the grocery store bake and frost the cake for me but their photo transfer machine is broken…the size of the cake is a half sheet. I’m putting on a logo with a large block of color in it and am nervous about it breaking as I flip it over then ruining the whole cake! Any tips would be marvelous!

    • Susan Matusiak says:

      If the logo is very big, i would suggest to cut 2 cake boards to the size of the logo, tape togther, cover with foil and when the transfer is removed from the freezer place the board on the design and then flip it over. Place the board and transfer on the cake and do a simple border if you need around the logo. This will keep the design from cracking. Unless you have several pieces of the design for the logo and can place them together when they are on the cake. I would go for the boards under the design!

  120. sherlin dematagoda says:

    good idea. I will try it. thank you.

  121. Suzanne Osman says:

    I want to give this a try but I need to know about much icing did the suggested recipe make? Also did you use the same recipe for icing the cake or something else?

    Thanks for the tutorial and the help.

  122. Dianne says:

    Where can I get that transfer of the turtle would love to try it?

  123. Dianne says:

    We are trying this technique at the Orillia Walmart store only we are doing the outlilne only with buttercream filling it in with whipped icing just one problem it does not freeze solid we transfered it onto the cake in the freezer works great and than air brushed the colors we call it 3D . We took pictures but i can’t fiqure how to get it posted on here, will work on that part!!!!!!!lol

  124. sharon says:


    • Susan Matusiak says:

      Portraits are usually done with the frosting sheets printed thru your computer. Your printed has to have edible food colored inks and you need to use your printer only for this purpose. You can find lots of information on the internet.

  125. Chrissy says:

    Is going to try this method. I have never used a recipe before that requires butter. Does this make the frosting a yellow tint? I am needing white for my transfer. (I normally use the Wilton butter cream recipe that you learn in the decorating class so I’m glad you mentioned that it will not freeze.) Any help is appreciated.

    • Susan Matusiak says:

      The color of the recipe is not yellow almost a light ivory. Most people never notice the difference. You can try the frozen transfer with all shortening testing a small design and see if it freezes solid enough.

  126. Janet says:

    How much is in “one stick of butter” ????
    Im in Australia and we don’t call butter sticks 🙂

  127. elide says:

    disculpa susan con que material debo forrar el pastel. es que aca en chetumal se usa merengue pero creo que sobrre el merengue no puedo hacer una transferencia

    • Susan Matusiak says:

      Se puede dejar la torta cubierta en merengue y la transferencia la puedes hacer en butter cream.

  128. Roslyn says:

    Would try the recipe what site can I get more pictures of transfers ?

    • natalie says:

      i would just google “coloring pages” like if you wanted the turtle image you could google “turtle coloring pages” and that should bring up all kins of black and white images for coloring. I googled “lightning mcqueen coloring pages” today for a cake i’m doing this weekend and came up with a ton of images to choose from.

  129. Kathy says:

    I missed what paper you are putting the design on. Waxed, parchment, something special? Thanks.

  130. Kathy says:

    What kind of paper do you put the design on? Parchment, waxed or something special.

  131. OLUWAKEMI says:

    Great idea, but do not understand the freezing part of it. Is it that you freeze the cake after the transfer or before, then can l use royal icing for same purpose.

    • Susan Matusiak says:

      You are only freezing the transfer design to make it firm. Once the design is on the cake you can keep your cake in the refrigerator, if you normally do that, or place in a a cool place until serving.
      You can make the transfer in royal icing but you don’t need to freeze the design, it should air dry for about 2 days or until dry.

  132. Amy Watercott says:

    I was so grateful to be emailed this technique! I’m new to cake decorating and very intimidated by the Yearbook examples. My 1st effort is in the freezer and I can’t wait to see the results. It’s my trial run for a little girl’s birthday cake and it was so much easier for me than filling in an entire cake with frosting stars! Thank You so much for the demo!!!

  133. Kellie says:

    Hello I had asked this question before and got no reply
    So I’m asking again, Do you have to use the recipe you
    have provided or can you use the Wilton Ready To Use icing in the large tub? Thankyou.

    • Susan Matusiak says:

      Sorry Kellie! I have not tried the large tub icing yet, that was on my “things to do” list. I think it is too soft and may soften quickly when you remove it from the freezer. The 1lb Decorator Icing may work better, it is stiffer. Making your icing with butter will freeze firmer, some people use all butter for making transfers.

      • Kellie says:

        thank you for getting back to me. I will try that, I’ll
        also try the big tub on a small picture to see if works
        and let you know how it comes out. Thanks again.

  134. danielle says:

    just tried this at the bakery I work at and it turned out SUPER cute! very easy to do as well. I’ll definitely be doing this again in the future!

  135. excelente técnica, me encanto, pense que era dificil pero si sigo los pasos como lo muestran sé que se puse hacer. Espero más adelante me manden un video para hacer bordes como la que hizo en el pastel este, el movimiento de la mano fue lo sorprendente.muchas gracias.

  136. I love this! I am getting motivated as to decorating character cakes, thank you.

  137. kasia says:

    Hello everybody, do you think that buttercream transfer can be put on the top of fondant cake?? thanks

    • Susan Matusiak says:

      Yes you can place it on a fondant covered cake, but you may want to cover a cardboard the size of the transfer with foil or fondant and flip it over on the covered board. This way it may not bleed onto the fondant.

  138. Judy says:

    How long can you make the transfer in advance… or how long can it be froze and still look and taste good?

  139. Lesa Vaughn says:

    I have wondered though, what does everyone one with all their leftover icing from the fbct recipe if they have any? Can it be stored at room temp for a few days & be ok? Is it better for longer storage in the fridge or can you even freeze it and reuse it again? I always seem to have more than enough leftover & hate to toss it out.

  140. Debra Canterbury says:

    I can’t watch the video,is there any written instructions and maybe pictures of making transfers?

    • Debra Canterbury says:

      My cp won’t let me watch the Video,I would love to know how this is done,is there a book I can buy, or written instruction on this web site?Thank you,Debbie

  141. Denise Lindell says:

    I looked all over for a popular character my grandson wanted on his cake and couldn’t find one. I happened to see this video and tried it-perfect!!! Thank you so much!

  142. shellie says:

    dunno if i missed this along the way….can this transfer be done on a royal icing covered cake?

    • Susan Matusiak says:

      If your royal icing cake is dry it may work. If you keep the buttercream transfer on the royal for a long time the grease may seep thru the royal, plus you may see they grease around the pattern edges. You can make a color flow plaque and place this on the royal icing cake.

  143. kasia says:

    works great, did WWE logo last night, super, thanks

  144. pat nance says:

    will wilton ever make a dvd with all theses beautiful things that they put on the computer like this trsnsfer?

    • Susan Matusiak says:

      That is a great question and I will forward that to our web team!

      Thanks for the idea!

    • Susan Matusiak says:

      I contacted the web team and mention your idea of a DVD, they feel the quality isn’t really there for a DVD. Plus the idea of the videos was so this was a type of class that did not need a fee…it was free! It seems many people enjoy all the different techniques we offer. Hope you enjoy all of them we enjoy sharing them with you.

  145. Teresa Brown says:

    Susan, I followed the recipe but I got puzzled with the liquid, how much water or milk should be added to the recipe it calls for 3/4 cup to 1 cup of milk or water. Do we put 3/4 cup or 1 cup. Let me know. Thanks.

  146. Susan Matusiak says:

    In the summer when it is more humid I use the less liquid, in the winter when it is dry I use more liquid. Depending where you live will determine the amount of liquid.

  147. Gaby says:

    Susan hice el buttercream pero cuando le puse el colorante, el betun se corta todo sabes por que? Estoy usando Los colorantes de wilton?? Y le mezclo y mezclo y se ven lineas como blanquitas??


  148. Kristy says:

    Can we leave transfer in freezer for longer (my daughters bday is 4 days away and I made it tonight (transfer is in the freezer)?

    • Susan Matusiak says:

      Yes I have had the buttercream transfer in the freezer for a week and it worked fine. Just make sure you don’t get an ice crystals on the buttercream, otherwise place foil or parchment over the top of the transfer.

  149. adebimpe says:

    i would like all the measurement in cups please not ounce/pounds please.

    • Susan Matusiak says:

      4 ounces of softened butter
      12 ounces solid vegetable shortening
      1 teaspoon vanilla
      Add about 8 cups of confectioners sugar
      3/4 to 1 cup of liquid (water or milk)

      • Susan Matusiak says:

        1/2 cup butter
        1 1/2 cups of shortening
        1 teaspoon vanilla
        Add about 8 cups of confectioners sugar
        3/4 to 1 cup of liquid(water or milk)

  150. rachel buckley says:

    realy enjoyed this video i well have 2 try this great

  151. isela says:

    this demostration is excelent you remember mi some demostration inICESconvention in portlan oregon but your demostration its the best

  152. Charlene House says:

    Great idea!! I usually do a lot of freehand…this is so much easier.

  153. Cordelia Saros says:

    I’ve done buttercream transfers for years now and I think they are awesome. Especially, when you have cartoon characters. I also love to use color flow too.

  154. Stephanie says:

    Is 12oz of shortening 1 1/2 cups?

  155. Lesa Vaughn says:

    I prefer parchment paper as sometimes the waxed paper doesn’t remove as well.

  156. Bree says:

    Hi. I actually divided the recipe in half (6 oz crisco, half stick butter, half tspn vanilla, 1 lb confectioners sugar, 1/4 cup plus 2 Tablespoons water) because my image is small. The frosting is pretty thin consistency and runny. Is that expected??

    • Susan Matusiak says:

      SOmetimes recipes don’t always work very well when divided. I would double the recipe but have not made a half of recipe. I would suggest to add more sugar to firm the icing . The recipe does freeze well if you have leftovers.

  157. Wendy says:

    How long can i freeze any left overs for?

  158. Wendy says:

    I tried the recipe and for some reason the icing came out with a grainy feel. is that normal? could it have been that i melted the butter?

  159. Benita Wheeler says:

    This much easier than the old school when you have a tips for a design.

  160. arlene says:

    can this be dyed?

  161. Sheryl says:

    I tried this on three cakes for my father’s birthday. Filling in the designs was a little time consuming but well worth. I love it and will be doing this all the time. Oh the possibilities.

  162. Cindy says:

    Wonderful video – thanks so much. Have been doing colorflow as learned in my Wilton class. This is so much easier. I’ve got a couple of “cake events” coming up so am definitely going to try this. Thanks again!

  163. elizabeth says:

    please i have a problem in the country were i leave i can’t find the vegetable shortening what can i use or do you have another recipe to do the better cream thanks

    Elizabeth from Malta

  164. elizabeth says:

    please can you help me in the country that i leave in i can’t find the veg shortening please can you help me . what can i use in stand of the veg shortening
    thanks from Malta

    • Susan Matusiak says:

      For the buttercream recipe you can use all butter, it does make a softer icing. I would suggest to use less liquid if using all butter.

  165. elizabeth says:

    hi again just to let you know that i tried it and came out fine . the only problem i had that the mixture come yellow not white so when you add coulors the red changed it’s origin , thanks again for your help

    • Susan Matusiak says:

      Yes, I am sorry but all butter does add some color to the icing. If you can find white butter or margarine that will help with the color problem.

  166. Pat says:

    Been decorating for years and have a storage room full of supplies including the cricut. But this new product will be very interesting to experiment with. Can’t wait to try it.

  167. Crystie says:

    Have you ever used melted semisweet chips instead of the black icing for an outline? Any problems with bleeding or not freezing well? We have a food dye allergy but I would love to try this! Thanks for the great video!

    • Susan Matusiak says:

      I am not sure the melted chips will hold a round outline, it may go flat. Can you make your buttercream and add cocoa powder to a small amount of icing for chocolate? At least you can make the icing thin or stiff depending what consistency you need.
      Just wondering if you could use the melted chips as the liquid for your icing, not sure if that would make it a dark brown.

  168. SHARON says:

    My daughter made Spiderman for my 3yr old grandson’s birthday. She put it on a round cake and he “wrapped” around the cake. With added spider web it was AWESOME. Looked so professional and she said it was Super Easy. We were Camping in the desert when she put it together and it got a little soft before we could devour it. THANKS for this fabulous technique!

  169. Steff says:

    I Just made the icing and it looks very wet??? Is it suppose to look like that? seem like way to much water???

    • Susan Matusiak says:

      Yes, I would use less liquid. Usually in the summer or when it is very humid I use about 1/2 cup of liquid to start and then add more as needed. Humidlty does add moisture to your frosting. If you add too much liquid and the icing is too soft add more confectioners sugar.

  170. Janet says:

    what do you mean by solid vegetable shorting?

    • Susan Matusiak says:

      The term “Solid vegetable shortening” is used so people don’t confuse this with a liquid “vegetable oil”. Solid is a white (sometimes they have a yellow butter flavored) shortening, no matter if it a name brand or store house brand. Sometimes people use the vegetable oil and that will change the consistency totally.

  171. SK says:

    I need to place the buttercream transfer on to the cake a day before the birthday. I planned to leave the cake with the transfer on top in the refrigerator all ready for the next day. Will the transfer melt or go soggy because it’s not in the freezer? Thanks.

    • Susan Matusiak says:

      Your transfer design may soften but as long as you don’t touch or move the design it should be fine. If your outline is not a dark color, like black, brown or red, it should not bleed. I actually had one sit out at room temperature for several days on a cake just as a test and it was fine, but don’t touch it otherwise you get marks on the design.

      • SK says:

        The outline has to be black. I’m doing it for a friend and she needs to collect the cake a day before the birthday.
        What do you suggest to prevent the softening and bleeding?Should I keep the cake in the freezer after the transfer and then ask my friend to also keep the cake in the freezer after collecting it? If the cake (with transfer) is in the freezer overnight, how much earlier will the cake need to be kept outside at room temperature so that the cake can thaw? Will the thawing process affect the buttercream transfer portion?Thanks.

        • Susan Matusiak says:

          You and your friend can freeze the cake and transfer. I would place the cake in the refrigerator for about 6 hours before they will serve the cake. The thawing in the refrigerator will help keep the black from bleeding, it will not ruin the transfer.

  172. Karlene says:

    Hi Susan.
    This is absolutely BEAUTIFUL!! I have tried the piping gel transfer which is nice but this type of transfer is even better. I will definitely have to give this a try.
    Thank you for sharing this technique.

  173. Katie says:

    Watched this and realized i did mine all wrong! X3… next time i need to use a larger tip (i used stinkin tip 001.. the smallest tip there is) , and use the black icing they used in the tutorial. I learned my lesson… and heck we all learn from our mistakes

  174. Linda says:

    I would like to know how to prevent the black(Wilton Tube) from bleeding into the other colors?

    • Susan Matusiak says:

      When I did the samples for the video I used the Wilton black and actually had the samples in the freezer for about 2 weeks, they did not bleed. Plus they set out for about 2 days after I placed them on the cake. I would think the humidty in the freezer or when you remove it into the room that may be humid may cause the bleeding. I know that humidity can cause a lot of problems with any type of cake decorating.

  175. Misty says:

    Tried this technique for a cake for new brunswick day, did the new brunswick flag and it turned out beautiful. Will definately be trying this again. Used parchment paper to do the transfer on, just outlined the picture on one side, and turned it over to pipe and fill in. Worked perfectly.

  176. kandeel says:

    i used a frozen buttercream transfer for a car cake and a superman cake love it!

  177. Carmen says:

    Very interesting video. Well Done!! Would you please give me the recipe ingredients in grams.

    • Susan Matusiak says:

      4 ounces butter 120 grams
      12 ounces solid vegetable shortening 360 grams
      1 teaspoon vanilla 5mL
      2 pounds powdered sugar 900grams
      3/4 (185mL) to 1(250mL) cup liquid

      I hope this helps you.

  178. Eftychia says:

    I used these instructions and I made a mini mouse buttercream transfer. It was beautiful! Thank you!

  179. Teresa says:

    Enjoyed the video. Was very helpful. I’m going to try it sometime. Great way to decorate kids theme cakes. Thankyou!

  180. Arlene says:

    Enjoyed the video. Did you let your outline dry before filling in?

  181. vicki says:

    if you live in a humid area can you also try royal iceing to fill in the back of the transfer to keep it from running or bleedingafter it thaws.

    • Susan Matusiak says:

      I have not tried royal icing. I would prefer a stiff butter cream icing. I would be afraid that the royal icing may soften or melt.

  182. Melva Burkholder says:

    I used this technique and made Lighting McQueen from the Cars movie. It turned out so great and professional. I put it on top of fondant and it worked out well. The little boy that I made it for was extremely excited and happy. Thank you for such an easy to follow video.

  183. Nadia says:

    Very interesting video. I’m gonna give it a try. Just a question : Can we use the same technique to transfer a picture on one side of the cake?

    • Susan Matusiak says:

      You would not be able to smooth the backside of the design. But if you are going to just outline and fill in with buttercream it may work.

  184. Rosanne Abraham says:

    Hi Susan,
    Your video of decorating the cute turtle was so interesting & helpful!
    Thank you for sharing this great idea. I’ve been decorating cakes for a long time & to have a new technique like yours is very helpful. I do better when something is demonstrated for me like your video. I’ll have to try your technique with “Thomas the Train” & other characters that my grandchildren love.
    Thank you so much for your expertise & for making it possible to see your artistic talent on the computer. You are awesome! Is it possible to do this technique with a photo of a person? I would be very interested to know if you’ve tried it.

    • Susan Matusiak says:

      If you are very artistic with facial features than you can try it, I personally can not do faces even with a photo. I would opt for the frosting sheets printed thru the computer with the picture. But give it a try with the transfer and let us know how it turns out!

  185. María says:


  186. KAYALE GRACE says:

    Dear madam Wilton i am Kayale Grace from Uganda, am always following you during the cake decoration. please madam i would like you to help me more about decoration please, one day i wanted to participate in the draw to win the pillow baking tin but i was limited because of the terms and conditions. madam please may you help me to study more? i am interested please.
    i would like to thank you for the good spirit you are having for putting your self on the web site may God bless you so much.

  187. Susan says:

    I have always wanted to try Buttercream Transfer but have not seen in a video until now that shows in detail step-by-step. You are a great instructor. I cannot wait to try this technique. Going shopping for coloring books today!! thanks again.

  188. helen says:

    this is really good.I would love to do a neat work as this.i will give it a try and see how it turns out.Is really nice.

  189. NANCY says:

    Please do more transfers. I tried and just can’t seem to get the hang of it. It looks too hard for me. All the colors bleed over into each other. I want to do a “Happy Birthday” cake transfer. Can you do a video on transfers of letters. How can I get the detail I have seen on other transfers? I am 63 so my eyes don’t see so well. If anyone wants to send me their video on how to get letters to come out on transfer. Is it possible to get detailed transfers?

    • Susan Matusiak says:

      If the colors are bleeding over maybe the icing is too soft? Piping letters, you can get a pattern online or using any type of patterns from the craft stores. Outline each letter and fill-in with icing and place in the freezer. Make sure you pipe them flipped over so when you remove them from the freezer you will turn them over and place on a cake. This should be easy if you do each letter separately.
      I will suggest to our web team to work out a video on lettering.

  190. carol says:

    I can’t wait tp try this type of trasfer on my grandaughters ballerina cake.Looks so much easier than the color flow method I learned at wilton class last May.THANKS!!!

  191. Dianne Cook says:

    I just love this website. I get more from it than a class for i am left handed so i feel nervous at a class for i am usually the only one to need a little help on decoration of cakes or cookies, this looks a bit easier & i can take my on time on getting it done. thanks

  192. MARIA A. POY says:

    Buenas Tardes:

    Me complace comunicarme con ustedes, pues soy una usuaria de muchos de sus productos en República Dominicana; la verdad es que
    son de primerísima calidad.

    Mi inquietud es, si sería posible que ustedes tradujeran al español las instrucciones del video que aparece arriba enseñando a hacer los Frozen buttercream transfer, el cual me interesa muchísimo, así como otros mini cursos e instrucciones que ustedes ofrecen en su página Web.

    Estaría muy satisfecha de que podamos lograr que tuvieran traducciones al español de todo lo relacionado con los productos Wilton, asi como una página para su público y clientes de habla hispana, que somos muchos.

    Gracias anticipadas por su atencion, les saluda,


    María A. Poy

  193. maria victoria says:

    Susan, gracias por compartir lo que sabes,podrian traducir los videos al español,en mi reposteria consumimos los productos de la wilton, quisiera preguntarte que le puedo aplicar a la masa de cubierta y flores para que no se ablande, vivo en clima calido-humedo y que realizo se humedese terrible, te agradeceria mucho el consejo

  194. Sandra says:


    I started making cakes last year and I’ve been having fun making them ever since.

    I have a cake that I need to make with a transfer and I was wondering if a normal butter cream icing will work on this or do I need to use the one you have provided. I am looking forward to making this cake and will let you know of the outcome.

    Thank you for posting this video as it’s going to be a lot of help to many of us.


    • Susan Matusiak says:

      You can use your own buttercream icing, but if your icing has a lot of shortening it will not freeze as well as one with some butter in it. The butter will freeze solid. If you can use a 50% butter 50% shortening that will work.

  195. Erin says:

    This was a very helpful video. I made a transfer today for my daughter’s 7th birthday tomorrow (Fancy Nancy) and it turned out pretty well for my first transfer. Since I only make cakes on her birthdays, I’m not very adept with piping skills so the “trace” method worked out well. Debating right now as to when to place the transfer on the cake. Tonight or tomorrow before the party. Any suggestions?

  196. Nicola Hamm says:

    hi, I love this idea, but need help. I’m watching this in England and my buttercream is a little bit different. I use just butter, icing sugar, vanilla essence and a bit of milk, but I dont know what shortening is, is this essential to the recipe? Please help, I would love to give this a go. Thank you.

    • Susan Matusiak says:

      You can use all butter, that will freezer very solid. SOlid vegetable shortening is similiar to white vegetable fat.

      • nicola hamm says:

        Thank you for your advice. Also, can the decorations melt, if there not kept completely cool? I only ask because I would like to make a cake using this decoration method that will probably get taken into a restaurant, where I can’t control where it is stored.

        • Susan Matusiak says:

          As long as you freeze the buttercream transfer until hard, than place on your cake and refrigerate your cake. This will keep the buttercream transfer firm. I left the transfer out for a day and it did not melt. As long as it is not very hot and humid in your area and your home is cool it should be fine. Hopefully the restaurant should be cool, if not ask if they can place it in the refrigerator until before dinner is served.

  197. Ashley says:

    I think my transfer may be too thin! Is there any way to save it! I did not do the buttercream backing either! Can I add that after its been in the freezer! It turned out really food and i would hate to ruin it on the transfer! Is there a way to save it?

  198. Emmy says:

    Hello Susan! thank you so much for the helpful video!!! I have worked with color flow before, and i was also wondering if you can do something similar to this with Royal Icing???

  199. Sam says:

    Can I put a buttercream transfer on top of a fondant covered cake?

  200. Anna says:

    What consistency do you make the butttercream for the Frozen transfer?

  201. Rachel says:

    Can I color the buttercream recipe black instead of buying the already prepared black icing?

    • Susan Matusiak says:

      Yes you can tint your buttercream black. A suggestion tint the icing a day ahead, the icing becomes more intense the longer it sits and you don’t have to use as much color. Some people freeze their left over black buttercream and then you can use it at a later date.

  202. Dione says:

    Must the cake with a frozen buttercream transfer be kept refrigerated? I do not like to keep my cakes (which I use wilton’s buttercream recipe on in the fridge). An airconditioned room is all I use

    • Susan Matusiak says:

      If your room is cool from the air conditioner than the buttercream transfer will be fine. Most of the time it will not melt, just crust over. I have noticed if I left the transfer out for a number of days the black may bleed onto the white icing.

  203. Ashley says:

    I’m doing a cake for this coming weekend. I have a lot going on and would like to freeze my cake. I am doing a FBCT on it. Can I decorate the cake frozen, freeze with the buttercream on it, then defrost it Thursday/Friday in the refrigeration then go to room temp without sweating?

    • Susan Matusiak says:

      You can decorate and place the buttercream transfer on the cake. Than freeze the cake and when the day to serve it (or the night before) arrives place it inthe refrigerator and keep it there until you serve the cake. If you place the cake at room temperature all day it may sweat depending how humid your area is and it may bleed some of the dark colors.

    • Brooke says:

      No, it will sweat regardless! The ONLY option MAY Be to put your cake in a cake box and wrap the entire cake box with celophane and aluminum foil. You may also be able to leave the parchment or wax paper on the FBCT then wrap the undecorated cake, just iced with parchment, then celophane, then aluminum foil. You must defrost the cake before removing the wrapping. Ask google, because I know there’s a way, but you may have to do some final decorating the day of. The cake will sweat… you have to prep it properly for freezing…

  204. Warda says:

    if crisco is not available then what shuld we subsitute in buttercream icing?

  205. Sherry Sheet says:

    I prepared the buttercream as directed using 1/2 butter and 1/2 crisco. It was really thin so I added more powdered sugar. It still didnt seem very thick. I did prepare the transfer. Will it freeze if it is thin consistancy?

    • Susan Matusiak says:

      Could it be possible than you added too much liquid or did you soften the butter or crisco until it was melted and not just soften? Other wise if you use thin icing you may have to place it in the freezer to firm up and than add another layer to make it thicker. You may have to add several layers otherwise it may crack after you flip the design onto the cake.

  206. Erin Lonberger says:

    This is my first time making a FBCT. I am worried about how it will turn out. I am planning to make the transfers a week ahead of time and freeze. Is it ok to go ahead and flip them onto another flat surface after frozen to see how they look, then keep them in freezer until I’m ready to place on the cake?

    • Susan Matusiak says:

      Yes it is alright to make them ahead and flip the design over to make sure it is fine. Make sure you use a flat cookie sheet or plexiglass to flip the design over, otherwise if you use a cardboard and it is warped the design may crack. You can keep it in the freezer and it will be fine.

  207. Erin says:

    I just finished my first transfer. It turned out ok, but I had a couple of issues when I flipped it over. What would cause it to break when I was peeling off the wax paper? It was in the freezer for about 16 hours. Also, the icing wasn’t very smooth and it still looked piped in some places. I was a little nervous spreading on the final layer of white icing, afraid that I would ruin the design so I may not have smoothed it enough. I still have two more to make so any suggestions would be much appreciated!!Thanks!

    • Susan Matusiak says:

      The cause of breakage could be you removed the waxed paper too fast. Another reson could be the transfer was too thin, it can be almost 1/2 inch thick, the thicker it is the more sturdy it will be. When you pipe the first layer on the waxed paper the icing can be a bit thinner than medium consistency, this will help it flow into the design. When piping the final layer of icing, pipe a thick amount and than come back and smooth with a spatula. Good luck with the other 2, if you have more problems I will be happy to help you.

    • Joyce Nimmo says:

      I have made a number of transfers now and I find they can be in the freezer to long. Over night is good, however a day or more seems to make them brittle. If you do prepare them that far ahead give them a few minutes to soften a bit before flipping them, at least I find that helps. My experience with visible lines in the transfer is to us softer icing, not runny but soft enough to push around a but so the reverse surface smooths out. I love transfers they make me feel like an artist J:~D

  208. Vivian says:

    Can you use a person’s picture for the FBCT. I have never tried this but would love to. It seems easy.

    • Susan Matusiak says:

      Yes you can use a picture of a person and do the butter cream transfer. You may want to add some of the details afterwards for a more realistic look.

  209. Addie says:

    It would have been VERY helpful to show what you do in case your frozen buttercream transfer is broken during the application process as in this video. Just to ignore the broken neck and go on is unworthy of Wilton.

  210. Lynn says:

    I love this technique and use it often. Usually my transfers cover the whole top of the cake and sometimes I include the writing in the transfer as well. I’ve even wrapped a transfer around a layered cake. It takes some extra planning and time in and out of the freezer but it creates a very unique cake. People (and professional cake decorators) will ask “how did you do that”? To smooth out piping lines I do a couple of things. First, pipe then freeze it for maybe 5 minutes. The buttercream will be stiff but soft enough to smooth icing without damaging the outline or blended colors. I find that using the back of a spoon works better for this than a spatula. Second, allow enough time for the buttercream to come to room temperature and crust. Then, use a Viva paper towel to smooth lines and ridges. Be careful not to use too much pressure or you will distort your design and don’t re-use paper towel in a different area because you may mix colors. It’s also easier to use small pieces of the Viva towel instead of a whole sheet. I use the same buttercream recipe (2 sticks butter, 12 oz. shortening, flavorings and 2 lbs. powdered sugar) for icing cake and making transfer.

  211. I did this it is great and gives me so much range of ideas,but my first try my colors bled. How quick do I need to serve my cake. It was pretty at first, but it sweated very much. Can you do royal icing.

    • Susan Matusiak says:

      If you are in a very humid climate you may have bleeding and it may sweat. I don’t think royal icing will work as well. Possibly you can place the cake from the freezer to the refrigerator for an hour or so and then bring it out.

  212. Krack says:

    What kind of coloring do i use to color the butter cream?

  213. Shari says:

    I LOVE this technique. It is one of my favorite and works great. I have been using it for years. I’m not a fondant person, and this is a great way to make easy to use appliques.

  214. ARAFA says:

    I like your cakes

  215. Sue L. says:

    Can 1 tablespoon of meringue powder be added to help prevent the colors from running, like the class buttercream recipe?

    • Susan Matusiak says:

      You can try the Meringue Powder, it will not ruin the butter cream and it may help in the bleeding of the colors.

  216. kayla southern says:

    i’ve never used this before and want to do it on a cake this weekend, but i’m not sure how long before i need the icing can i make it?and how to store the icing? also do i have to do the black outline or can i just use the colors i want on the transfer?

    • Susan Matusiak says:

      You can make the icing a day ahead and store in the refigerator until needed. I would allow time for the icing to come to room temperature before working with it. You can use any color for the outline.

  217. kayla southern says:

    also you talk about 1/2 butter 1/2 shortening, if i use the recipe above does that still apply?

  218. Jennifer says:

    Thank you for the video! If I use all butter for the recipe instead of the shortening would I need a total of 4 sticks of butter? If the recipe is softer with all butter should I use less liquid?

    • Susan Matusiak says:

      Yes you would need 4 sticks of butter. The icing will be softer and you could decrease the liquid, but the all butter will freezer harder than the butter/shortening.

      • Jennifer says:

        Thanks! One more question…if I want to practice my transfer a couple days before I need it, can I make the buttercream and tint it the colors I need and keep it in the refrigerator? Thanks for your help!

  219. kayla southern says:

    i’m sorry to bother you agian, but using the 1/2 butter do i just use 6 oz. if shortening and 6 oz. butter, however do i still put the whole stick of butter in the recipe?

  220. Kristin says:

    Is 3/4 to 1 cup of liquid correct? I usually only add a few tablespoons.

    • Susan Matusiak says:

      If you are only using 4 cups of sugar than you would use a few tablespoons of liquid, using 8 cups of sugar I have used 3/4 cup of liquid in the summer and in the dry of winter I use 1 cup of liquid. It is not a very stiff icing.

  221. Julia says:

    I make giant cookie cakes and usually freehand the design on the cake and pipe it. I want to try this design. Does anyone know if the buttercream will stick to the cookie? Do I need to frost the location where the transfer will go for it to stick?

    • NanaT says:

      Julia, I also make giant cookies, doing them free-hand. What I did was used the design method. Before transferring the design to the cookie, I used some of the leftover buttercream as “glue”, instead of covering the whole cookie. This worked well for holding the design in place and then bordered the cookie like I usually do.

  222. Susan Matusiak says:

    I would lightly ice the cookie and than add the transfer on top.

  223. Mini says:

    Hello Mam,

    thanks for this gave me so much new ideas.i just want to know if i use normal butter cream icing by using: 1/2 cup solid vegetable shortening 1/2 cup ,(1 stick) butter softened,1 teaspoon clear vanilla extract ,4 cups sifted confectioners’ sugar, 2 tablespoons milk .will it results the same..will icing get dried enough to make a tranfer.

    • Susan Matusiak says:

      Yes you could use that recipe but you may need to add more liquid. If the icing is too stiff it will pull the underside of your design. Use about a medium consistency of icing. It will freeze fine.

  224. Seberina Thrush says:

    Hello. I have a few questions.
    1) How far in advance can I make the transfer if I leave it in the freezer.

    2) This is the buttercream recipe I use:
    *3/4 c shortning (I’ll use 1/2 butter)
    *2/3 c water
    *2 lbs powdered sugar
    *1 tsp flavoring
    *pinch salt

    Will that be thick enough? Do I need more/less water?


    • Susan Matusiak says:

      You can make the butter cream transfer about 2 days ahead and keep in the freezer. The recipe you have should work, make sure it is not very stiff, you want a medium consistency icing.

  225. Mini says:

    hello mam,

    does fbct works well with big designs also?can it be used as candy plaque.?if i insert any wooden stick in between the frosting,will it work as candy pops.

    • Susan Matusiak says:

      I have not tried the designs in pans. I would guess if you froze the buttercream in the pan very hard it should pop out, but I would suggest to release it onto a piece of parchment and a cardboard so it does not crack and slide it onto the cake. I would not use it as a cake pop with sticks, it would soften in a short time and fall, depending on the weather and the size of the design.

  226. Jenna says:

    Please help….

    I was planning on using this method to transfer an image onto a cake at the end of this week.

    My problem is that when i have used this method in the past the transfer was going onto a buttercream covered cake. This time i am covering the cake in rolled white fondant and then applying the transfer. When i come to do the final layer of buttercream on the transfer, how do i make the buttercream white to match the fondant on the cake?

    By the way, I am in the UK so am not familiar with some of your brand names x

    • Susan Matusiak says:

      If your fondant is pure white than you should have no problem with the icing recipe given. The final layer of buttercream on the transfer should be using the recipe withour adding any color to the icing. If your fondant is not a pure white than you can add color to the buttercream to match your fondant.

  227. Tammy says:

    I won’t be doing a big design can I half the recipe? 1 stick butter 3/4 cup shortening, 1/2 teaspoon vanilla, 3 3/4 cups powder sugar and about 1/2 cup water or milk ?

    • Melanie Hineman says:

      I use the amount the recipe calls for and use the leftover icing to frost the cake…. it makes for a easy thinned icing. So it will be easier to frost the cake and have NO crumbs in the icing when your frosting the cake. Plus you can always refridgerate the leftover icing for any projects coming up 😀

  228. cakegirl says:

    Your can reverse an image on a program such as Microsoft Publisher and then print it instead of drawing out the mirror image by hand

  229. Melanie Hineman says:

    Thank you Wilton!!! absolutly LOVE this new method…. I have been making cakes for my kids for years…. With this new method i have found a neat way to bring my kids favorite characters to life for their birthday cakes! I made a cake using this method and the “My Little Pony” coloring book page the colors were a HUGE success! also made an Ariel Princess cake for a friend of mine. This new method is fun, easy and fast! I homeschool my children so fast is good when it comes to making awsome cakes!!!

  230. Nancy M. says:

    What is the significance of adding the white layer to the bottom (once flipped)? Is it for stability? It just seems like an awful lot of icing to me!

    ps, many printers have a print in reverse option, if you explore the user interface a little bit…

    • Susan Matusiak says:

      The extra icing is too give the design a smooth surface. ALso it gives it strength especially if you have several different shades. It holds together all the pieces of color.

  231. Kristin says:

    I have an image with a large amount of black color. What suggestions do you have for achieving the black color?

    • Susan Matusiak says:

      You can make chocolate icing and add a small amount of black color. Remember the color will intensify as it sits, spread some black icing on a board and let it sit a few hours, amazing how much darker it gets!

  232. Michelle says:

    Can I fill in the back with chocolate buttercream?

    • Susan Matusiak says:

      You can fill the back of the transfer with chocolate butter cream just make sure the cake you iced also has chocolate butter cream, otherwise if it is white or a pastel the chocolate butter cream may bleed on the icing when it is softening as the cake sits out.

  233. Kayla says:

    I want to do this for my son’s 5th birthday coming up, but I was wondering. I want to ice the cake in yellow (it’s his favorite color) and make a big firetruck for the FBCT. Do I have to do the final layer in yellow, to match the cake, or can I use white to give it more of a “pop”? Will this hurt my finished cake in any way?

    • Susan Matusiak says:

      You can use the white to ice over the back of the transfer, it will pop on the yellow icing. Great idea!

  234. Mimi says:

    Great technique. Would love to try but do you know how well will this stay in warmer climates ? Or will it melt?

    • Susan Matusiak says:

      As long as you immediately place it on the cake directly from the freezer and possibly refrigerate the cake until serving, it should be fine.

  235. Martha says:

    I can’t wait to try this. Wilton makes cake decorating so easy, even I can do it.

  236. kate unoren says:

    Hello,ma’am! I wish to know how I could learn how to bake better cakes and all sorts of ppasteries. In fact,everything about pasteries. I’m a nigerian. I also want to knowhow long and what cost would I be able to aquire these knowledge. Would I have to come over to ur country to all the practical experiencs? Your response will help me to plan towards achieving my interet in pastery making. Thank you.

    • Susan Matusiak says:

      If you are interested in baking and decorating class please go to the website and we have classes at the Wilton Cake and COnfectionery school and the schedule and fees for classes is listed.

  237. mirizarry says:

    Thanks for sharing you recipe.

  238. Jay says:

    Hello there Susan,
    Your tutorial makes this look so easy! I am planning to use this transfer for a rather intricate logo for a cake that is due on Monday.
    I am really worried because I read on another site that using Wilton food colours, will bleed, bleed and definitely bleed. Those are all I have been using lately. I have an alternative Americolour brand that I can use….will you be able to suggest alternatives? I live in Canada so we may not have easy access to other brands of colours like you have in USA.
    Also, I am not sure about the recipe….if there is so much liquid, (1 cup of milk), when the transfer is made won’t it all melt away? Just curious.
    I look forward to your reply. Many thanks, in advance.

    • Susan Matusiak says:

      You can use any brand of food coloring, when it comes to dark colors you may have a slight bleeding.
      With the recipe and the liquid, depending on the weather when it is winter I use 1 cup of liquid, when it is humid in the summer I use less liquid. This should not affect the buttercream from freezing.

  239. Edna says:

    Hi, I just heard about the transfers and I love the idea, for the recipe I need real butter or margarine it’s ok? Thanks

  240. Francheszka says:

    I am curious if you be able to use this method as a vertical cake topper instead of only horizontal?

    • Susan Matusiak says:

      I would not suggest to stand up a frozen buttercream transfer, I would be afraid it would crack and melt quickly. When you lay it horizontally it has no place to go but flat on the cake.

  241. Janet says:

    I’ve used powdered food coloring especially the black and red, and find them a much true- to- the -color form of coloring. Does Wilton carry or are they looking into the possibility of putting this type of product on the market? The powder also dosen’t thin the icing like some colors can.

  242. Sharon's Edible Art says:

    I attempted a buttercream transfer of a fish. I used all butter and no Crisco. The colors were dark brown and greens. I had to add so much of the brown and green gel to get a really dark color, that the buttercream started to separate on me and “spot”. Then I made the mistake of piping it on parchment paper. It was too wet, soaked into the parchment, and never did release, even when it was in the freezer for a few hours. I had to redo it, using thicker buttercream and an acetate sheet so it would not absorb the moisture.

    Should I have used oil-based colors instead of the gel?

    • Susan Matusiak says:

      I believe the all butter in the icing made the icing soft to begin with and adding the color really made it soupy. When using a lot of color I would suggest using half shortening and half butterand your icing will be firmer. ALso you could use cocoa powder to get the icing some brown color and then add a small amount of paste color. I don’t think it would matter if the colors are gel or oil based, its just using a lot of color. Most times you could tint your icing to a lighter shade and let it sit overnight, it should deepen as it sits in a covered container.

  243. Kristin says:

    Could you give me some insight into why when I color the frosting (used the recipe in the tutorial) it appears grainy. Am I using too much color or not mixing it properly? I color frosting all the time with the Wilton buttercream recipe and have never had this happen.

    • Susan Matusiak says:

      I noticed for myself that has happened, yet when the transfer froze it was fine. I am not sure why that happens, maybe too much color was my guess.

  244. MARY CHUY says:


    • Susan Matusiak says:

      Si usted lo quisiera más líquido se resbalaría por los lados del pastel o el pastel lo absorbería. El transfer tiene que ser congelado para poder darle la vuelta y el glaseado debe estar firme. Si desea poner un diseño en la parte superior del pastel deberá formarlo directamente en la parte superior del pastel, como un flujo de color pero con glaseado de mantequilla.

  245. Ana Tarape says:

    Couod I use black writing gel instead of black icing? I can’t find black icing but found black writing gel

    • Susan Matusiak says:

      You can use the black gel but it will never tint your icing a dark black. Or you can first use chocolate icing and then add black to get it dark black, this way you will not use as much black. Or tint white icing with brown paste color a dark brown and than use the black. We do carry the black decorating icings in a tube, if your store carries this. The longer the tinted icing sits in a container the darker it will become.

  246. MARY CHUY says:


  247. Scherrie says:

    Can you use Wilton’s Ready to Use Decorator’s Icing for the frozen buttercream transfers?

  248. Kristen says:

    Can you use any ready made icing for this transfer?

    • Susan Matusiak says:

      I believe the store bought icing are too soft and will not freeze solid. Also you need some butter in the icing to freeze solid.

      • Cathy says:

        I add confectioner’s sugar to the store bought frosting and it works for me. I havent used it yet for transfers but I have no reason to believe store bought frosting mixed with the confec. sugar would not work

    • Katelyn says:

      I use the store frosting all the time. It works great for me! Sometimes I have to put it back in the freezer for a bit, but I’ve made some great cakes with it!

      • Susan Matusiak says:

        Great information, thank you!

      • Cathy says:

        add confectioners sugar to it and it will stay stiffer. I dont like store bought frosting right out of the can because it does tend to be thinner, but after adding confectioner’s sugar it is very much like buttercream frosting.

  249. Rebecca Jones says:

    I really love this method of decorating cakes. I created an Ariel cake for my daughter. I got raves from others. Thank you!

  250. Holly says:

    Can you do this transfer on the sides of the cake or will it run off?

    • Susan Matusiak says:

      If it is very warm in your area than I would guess it would melt and slide down. Most of the time I had seen it on the top of the cake.

  251. Vanessa says:

    Does it work well with margarine or does it have to be butter

    • Susan Matusiak says:

      Butter freezes harder than margarine, so I would suggest to use the butter.

    • I use a decorator icing recipe with confectioner sugar, egg whites, water, and shortening as the main ingredients and it works just fine. I have found that the longer you leave it in the freezer, the better.

  252. Jesse says:

    How many days can that stay without it going bad?

  253. Danielle says:

    Are you able to use the Wilton decorating icing to do this?

    • Susan Matusiak says:

      You can use the Wilton icing and the Wilton tube icing, especially for the dark colors like black and red.

  254. Lisa says:

    Does the transfer soften up like the rest of the buttercream? Just wondering when u cut into it if it cracks and how it taste.

    • MayLee says:

      The transfer will start to soften after being taken out of the freezer. You can cut the transfer and it acts just like buttercream frosting. I have never had cracking problems but I have heard of food coloring bleeding into other colors.

  255. Majda says:

    Does the butter cream icing made from shortening and cream cheese works for this methode?

    Thanks a lot.

    • Does perfect with shortening, but I’ve never tried it with the cream cheese icing. I usually just to white icing, so that I can color each as I need. Cream cheese frosting is more yellowed, so I’ve never colored it.

  256. Sarah says:

    Can you use an all butter buttercream for this? I really hate using shortening in my buttercream.

  257. Rochelle says:

    Wish I could save this page to my “Recipe Box” so I could easily find it when I need it.

    Cool technique. Thanks

    • kym says:

      great info. I bookmarked the site, then copied and pasted the written info an comments to word for future references. Thank you:-)

  258. Ana Tarape says:

    Can I use swiss meringue buttercream for this method?

    • Susan Matusiak says:

      I have not tried swiss meringue, I am not sure if it would harden like the butter cream type.

  259. Tina says:

    Hello, I am planning on using this technique on a cake for this weekend. I am doing a skull in white with a black outline. I have read that black tends to bleed. How do I prevent this from happening? Also the cake will be covered in Black buttercream frosting. Can I out line the design in black for the final layer and then use white to do the fill in on the top layer. I just worry that doing the final layer will have it bleed on to the white or will it. Please help with any suggestions on this. Thanks, Tina

    • Susan Matusiak says:

      Yes there is a chance the black will bleed onto the white once it starts to thaw. When placing the placque on the black iced cake you may want to place it on a foil covered board so it is not against the black icing.

  260. Ana Tarape says:

    How do I get it to be smooth? Everytime I do this method, you can see the wavy piping lines, looks wormy. I tried using a small brush to smooth it but it still doesn’t look smooth. Maybe it’s because I am using SMBC?

    • Susan Matusiak says:

      I am not familiar with SMBC. You can take a small tapered spatula and smooth each section without smearing the outline. Also the icing may be too stiff.

  261. Ruby says:

    I’m planning to make a cake for my son’s birthday this weekend, it would be the first time for me to use fbct method, my question is — I want to cover the cake with whipping cream instead of buttercream, would it be ok to place the transfer on top of whipping cream / heavy cream coverd cake? how long will it keep? I mean, once I take the transfer out from freezer, and put it on the cake, how long do I have to keep the cake “look nice”?

    What are your suggestions? Thank you very much!

    • Susan Matusiak says:

      When using whipped cream the transfer will sink into the whipped cream. I am not sure if it will melt the transfer because the cream has more moisture in it than butter cream. You can place the transfer on a covered board and place on the whipped cream. If the transfer is very large place 2 dowel rods under the cake board to support the transfer above the icing just a bit.

  262. Carol Souchotte says:

    I made the buttercream transfer using the method you suggested and as it sat for a day the black bled into my transfer and I used the black decorator icing by Wilton in the tube as recommended what did I do wrong?

    • Susan Matusiak says:

      Was the butter cream transfer in the freezer or was sitting on the cake at room temperature? At room temperature it will thaw quickly and the black can bleed onto the white. I would suggest to keep the cake in the refrigerator once you place the transfer on it.

  263. Jessica Brown says:

    How do the transfers hold up to the heat, for example – for an outside birthday party in the south in HOT July? I want to try for my two girls Snow White birthday party this weekend but afraid it might not hold up once taken outside.

    • Susan Matusiak says:

      I would not expect the transfer to hold very long, maybe 1/2 hour, especially in the hot summer we have had.

  264. Andi says:

    what does one stick of butter equal ?

  265. A. Malek says:

    I made a “trial run” buttercream transfer using the red wilton tube icing. I had it in the freezer for 24 hours but it was not solid. What am I doing wrong? Was it not thick enough? Please help, I am looking forward to using this method to make a cake for my sons birthday next week! Thank you!

    • Susan Matusiak says:

      If your freezer is used a lot while the transfer is in the freezer that may keep it from becoming very solid. If you have a deep freezer you could try that. Another suggestion is during the hot, humid summer months I use less liquid in my icing, you may want to use 1/2 cup to 3/4 cup depending on the humidity. It makes a stiffer icing but the humidity will soften the butter cream icing. I have also kept the transfer in the freezer up to 4 days and it was fine and solid.

  266. Brenda says:

    I was going to try a Cream Chesse icing and do this. Do you think it will do ok. If I make it a thicker icing and freeze it for a day if it will be ok when I take it out to put on the cake. I am making a Miller Lite Beer Bottle cake and was thinking of using this for my Miller Lite logo. Thanks

  267. Susan Matusiak says:

    I am not sure if the cream cheese will freeze as hard , that icing is very soft no matter how sugar you put in it.

  268. Kim says:

    Hi there, I have tried this Frozen Transfer several times, but when I placed the transfer onto the cake and when I pull away the waxed paper, it seems to remove some of the deisgn as well…so my end result looks bad! Can you tell me what I am doing wrong, I peel it off slowly as well.
    I was also wondering if you can give me a recipe that i should be using for the buttercream. (Also wondering if ganache recipe will work)

    • Susan Matusiak says:

      Make sure you remove the transfer from the freezer and immediately place on the cake and peel the waxed paper off. I know there are different brands of waxed paper and some have more of a waxed feature than others. I have not tried this put I wonder if parchment paper on the shiny side would work. If the transfer is not frozen solid, and I have left it in the freezer for several days, it may attach to the waxed paper. The buttercream recipe is listed at the top of this blog. You can use all butter, butter freezes very solid than all shortening. Ganache may not freeze solid, and with the chocolate may crack when removing it from the waxed paper.

  269. dawne says:

    So in the heat is it better to go with color flow than the butter cream, especially if your cake is traveling?

    • Susan Matusiak says:

      Color flow will not melt in the heat, it is very strong. Buttercream will soften and may melt if not refrigerated. I would not place the color flow on the cake until you arrive at the reception, if possible.

  270. A Tarape says:

    Certain colors don’t mix well. I used the red red no taste color gel and mixed it in the Buttercream recipe above and it wasnt a solid color but grainy

    • Susan Matusiak says:

      If you use too much color it does make the icing grainy, but once you freeze the icing it may change the texture. You can use less color and let your icing sit in the refrigerator or at room temperature for a day and it will deepen a lot. Also when you pipe with red, when it air dries it becomes much deeper in color.

  271. Ellen says:

    I did Bloom from Winx Club which is not an easy design – but it turned out terrific. Everyone was really impressed and my 7 year old daughter for whose birthday it was, was over the moon. I used a buttercream recipe from a Wiltons recipe book but used all butter instead of butter and shortening. I froze it overnight and used it the next afternoon. Thank you Wiltons for a great idea.

  272. Tanuja says:


    Thank you so much for the tutorial!! Can I use the buttercream transfer on a cake covered with ganache?? Can u suggest any other image transfer that’ll work well on a ganache covered cake?

    • Susan Matusiak says:

      If you place the buttercream transfer on a ganache cake it will sink into the ganache. You can make a color flow plaque and place it on a fondant covered board and then place it on the ganache cake. Also another idea is to place the buttercream transfer on the fondant covered board and raise it with dowel rods so it doesn’t sink in the gananche. You will have to remove it before you cut the cake.

  273. Chishaunna says:

    Hi!, Just wondering if I can put the buttercream transfer on fondant that is covering the cake? I don’t have enough time to do the colorflow so should I just icing the cake with the cream cheese icing then use the buttercream transfer on top or should I still use the fondant with the buttercream transfer? What would work best?

    • Susan Matusiak says:

      I would not place the transfer on the cream cheese icing, this icing is not firm enough to hold the transfer and it may sink down and melt very quickly. You can cover a cake board to fit the transfer with fondant and place the transfer on it and keep in the freezer until ready to serve the cake. This would help in having the transfer melt on the fondant cake.

  274. Poornima says:

    I have to make a Dora cake next week and I would love to try this. Just wanted to know if brown icing will bleed onto the cake, like black icing. Thanks for the tutorial.

    • Susan Matusiak says:

      The brown icing should not be as bad as the black icing. If you use chocolate icing instead of using paste color this may help with the bleeding.

  275. sandy says:

    How do u make wedding cake icing that isnt so sweet??And can you use buttercream icing for a wedding cake? I live in north east PA.Thanks.

    • Susan Matusiak says:

      Most icing are sweet because of adding the sugars. You can use buttercream icing for a wedding cake and refrigerate the cakes as needed.

  276. Adrienne says:

    Can I use 12 ounces of butter vegetable shortening instead of using 1 stick of butter and 12 ounces of vegetable shortening?

  277. Melissa says:

    When I use Wilton’s Ready to Use Decorator’s Icing for the frozen buttercream transfers how much should I thin it out?

    • Susan Matusiak says:

      If you are using it for the outline, it will depend how large the transfer design is, you can start with about 3/4 cup.

      • Melissa says:

        I will use the Black tube for the outline I mean taking the white Wilton’s Ready to Use Decorator’s Icing and using it for the fill in. Could I do that for the FBCT and if so how thin should it be? I am thinking medium. thanks for all of your help:)

  278. Lynn says:

    I cannot get the video to work to see how to do this ! Any Help would be greatly appreciated:)

  279. Kelli says:

    i have been doing this fora while now, started out by accident. but works great!!!! just be sure to work fast after you take the image out to place it on the cake, it melts pretty fast.

    • Susan Matusiak says:

      It does melt quickly depending how warm your kitchen is, if you refrigerate your cake before you place the design that will keep it cool.

  280. Allyson says:

    Would it be alright in the deep freezer instead of the standard kitchen freezer? Can it be too frozen?

    • Susan Matusiak says:

      Any type freezer will work. The deep freezer will get the design very hard which will help you when placing it on the cake. I had one design in the freezer for 1 week and it was fine.

  281. Adrienne says:

    I live in Louisiana and it is very humid here all the time.You mentioned placing it in the refrigerator for humid areas. Do you place it there before the freezer or do you leave it in the refrigerator the whole time? How long does it need to be in the refrigerator (either before going to the freezer or while staying in).
    Thanks! Love this idea!

    • Susan Matusiak says:

      I would place it in the freezer after you finish working on the project until you are ready to place it on the cake. When you place it on the cake you can then place the cake in the refrigerator and the design will be fine, if it softens on the cake that is fine.

  282. Laura says:

    I can’t wait to try this technique. Thank you so much for the detailed explanation. I would like to share it with a friend who is hearing impared. Can you send me directions in text format?

  283. Patricia says:

    OMG….I tried this for the first time and I am VERY VERY PLEASED with the outcome of my cake!!! I am planning on using this with most of my cakes!!!! I just made a twilight cake with Edward, Bella, and Jacob. I do not think I could have completed it without this!! THANK YOU SOOO MUCH FOR SHARING!!!!

  284. Darcie says:

    I tried doing the transfer exactly like you said and when i tried placing it on the cake it completely messed up. The icing was frozen. I dont know what went wrong. Is there any way to fix it?

  285. Mandy says:

    If i used the wiltons icing in the tube(not the gel) for the whole tranfer, would this work rather than me making my own?

  286. Mandy says:

    If i used Wiltons icing in the tube(not gel) for the whole transfer would this work ratjer than making the icing?

    • Susan Matusiak says:

      Yes you could use the tube icing but it might take a lot of tubes, you can use the 1lb Wilton Decorator Icing and use the tubes for small colored details.

  287. Paula Jaruse says:

    I just found your site today. I’m so happy I did. This is a fantastic technique that I just can’t wait to try. It’s just brilliant! I’ll let you know how mine turns out. Thanks again for the new technique!

  288. […] Some of you may have done this before, but for those who haven’t I want to share this Wilton blog post about frozen buttercream transfer. There is a video on there that makes it very easy to learn this technique. I watched the video all […]

  289. Kim says:

    Hi..I am so excited about trying this technique. Would it be okay for the transfer to be put on the cake the day before the birthday party, and then put the entire cake in the fridge overnight? Or should I wait until the day of the party?

    • Susan Matusiak says:

      I would suggest to place it on the cake several hours before the party. The butter cream transfer needs to be frozen otherwise it will break, keeping it in the refrigerator may not work unless it is on the cake the day of the party.

  290. Rebecca says:

    Hi, I hope I’m not too late to post this and get a reply or two! Anyway here goes … I am asking on behalf of my lovely mother-in-law to be as she will be making my wedding cake for me and my fiance :D. We have finalised the plan for the cake to be a 3 tier square cake with the fruit cake at the bottom, chocolate sponge in the middle and victoria sponge at the top with all 3 to have ivory icing round just like a traditional wedding cake should be! My fiance wants to be able to transfer images onto the 3 iced cakes both on the top of the them and round their sides so we would need to know that the colour won’t bleed and that this will be a fool-proof method of the images coming out well? What is the best method to ensure the images we want transferred onto the icing will not run and can be hand-painted to transfer onto the iced cakes?

    • Susan Matusiak says:

      I can not tell you if any method will be fool-proof because I do not know how moist the buttercream icing is and this will be a major concern. Usually you can paint on rolled fondant but with buttercream I have not seen many cakes done this way, your buttercream would have to crust over to do the painting. I will give you a few ideas but I would suggest to have your mother-in-law test this on her icing.
      1. you can cut plaques from rolled fondant let dry on a cornstarch dusted board and than paint with paste colors mixed with Lemon extract. The lemon extract will dry the colors quickly. These plaques can be attached to the buttercream icing with piping gel. I would not place them on the cake until the day of the wedding.
      2. You can use sugar sheets or frosting sheets and paint with paste colors mixed with lemon extract . The sheets need to be kept in a ziplock bag after painting to keep the sheets soft until ready to apply to your cake with pipin gel.
      If you don’t have lemon extract you can mix the colors with gin or vodka, it is the alchol content in the lemon extract than dries the colors quickly. You can paint with color dust or pearl dust and add th elemon extract to these also, especially if you want some gold or silver highlights.
      You can shape the sheets and fondant to the sides of your cake by placing them around the pan sides and paint on them.

      If you have anymore questions please feel free to send them.

  291. Amber Cordell says:

    I made a great all ice cream cake for my daughters 16th bday – 3 layers and into a beach theme. Now she is graduating and wants the same type cake. Since the cake has to be kept frozen will this transfer work? I plan on making this a week before party, can I put the transfers on then, or wait until day of? Or if you have any other suggestions I am all ears! I actually wanted to do fondant, but was told I cant freeze it for long? Thank you very much!

    • Susan Matusiak says:

      You can make the transfer a week ahead and keep in in the freezer and place it on the ice cream cake at any time. As long at it is in the freezer it will hold up well.

  292. Krista Melvin says:

    When you say 12 oz of shortening is that weight or volume measurements?

    • Susan Matusiak says:

      Sometimes I weigh the shortening other times I measure 1 1/2 cups, if you use a bit more it will not ruin the end result.

  293. I Cox says:

    Hi Susan,

    Thank you so much for your tips!! Once i made the frozen buttercream image, can i put the frozen image on the cake a day before the party? will the colour bleeds? and should i put the cake in the fridge then. will the colour bleeds if i put the image from freezer to fridge?

    If I am using your recipe above, how long can i put the cake outside the fridge? because i need to travel 2 hours with this cake before the party.

    Thank you in advance for your help 🙂

    • Susan Matusiak says:

      If you place the image on the cake the day before than the cake should be placed in the freezer so the image doesn’t soften. Sometimes the darker colors will bleed as the image softens.
      If you plan to drive:
      If you live in a warm climate and it is very sunny the transfer should be placed in a cooler on ice and placed on the cake when you arrive. The air conditioner should keep the car very cool. When you arrive it may be a good idea to freeze the transfer for about an hour if you have the time, before you place it on the cake.

  294. Seneca says:

    Going to try to make a buttercream transfer cake for a birthday party this Saturday. A few questions as I am an infrequent baker and taking a number of shortcuts.

    (1) I am going to use Duncan Hines Classic Chocolate Frosting. It is one of their Creamy Home Style Frostings. I wanted their Chocolate Buttercream but no stores in my area sell it. I read from previous posts that cream cheese frosting and ganache are unlikely to work but is a Classic Chocolate Frosting OK?

    (2) I am going to use all Wilton Ready To Use Icing Tubes which from what I have read, will be fine to make the actual transfer. I only needed black red and pink so it will do nicely. Just to confirm, I should be able to make this and freeze 1-2 days in advance of flipping it onto the cake, correct?

    (3) I would like to make the cake the day before the party so Friday afternoon for a Saturday afternoon party. Is this a bad idea? The sequence would be Friday, bake the cakes, let them cool, take out of pan, wrap in plastic and let sit on counter overnight. Also Friday, make the icing transfer. Saturday morning, unwrap the cakes, frost the top of one, place the other one on top, frost the entire thing. Take transfer out, place on top. Anything in this order sound messed up?

    -Thanks from a total cake making novice. If this turns out OK, I promise to make it all from scratch next time.

    • Susan Matusiak says:

      Your transfer image can be made one week ahead and placed in the freezer and keep well. The transfer freezes best with icing that has more butter than shortening, butter freezes more solid. Are you using the chocolate frosting for the transfer or to ice your cakes?
      If you bake your cakes on Friday, I would place them in the refrigerator to chill them and try and ice them on Friday if possible. If not bake on Thurs and ice on Friday, make the transfer earlier in the week. If you have any finishing touches to do on Sat and about 1/2 hour before the party place the transfer on the cake.Sounds like you have a lot of work on Saturday and you don’t want to cut short your time.Good Luck!

      • Seneca says:

        The chocolate frosting is to ice the cakes. I already made the transfer today using the Wilton tubes and it looks great! Hopefully, it will transfer well into a cake frosted with the classic chocolate frosting. The first ingredients for the DH buttercream are Sugar, Vegetable Oil Shortening and Water while for the chocolate frosting its Sugar, Water, Vegetable Oil Shortening. Hope the transfer will still work.

        Good idea about baking AND frosting on Friday. Totally going to do that. Bake in the morning, let them chill a bit and frost so the only thing I have to do Saturday is flip over the transfer and add the edging. Thanks!

  295. Clare says:

    Hiya…I was wondering how easy any of you found this 1st time round or is it something that may need abit of practice? All the videos I’ve watched look far too easy ha :0)

    • Susan Matusiak says:

      With any new technique it sometimes takes a little practise. But the Frozen Buttercream Transfer is really easy, the only thing to be carefull with is flipping the transfer over. If you keep the transfer in the freeze at least overnight and sometimes I keep it in the freezer for several days this helps firming the transfer. If you have any other questions please feel free to email.

  296. Liam says:

    Could you use royal icing instead of buttercream? Also, do you have to put the cake colour outline on, what would happen it you didn’t?

    • Susan Matusiak says:

      If you decided to do the transfer in royal icing than you probably would not need to freeze the finished design. Royal icing would air dry, but you would need to finish the design several days ahead to dry because of the thickness. If you freeze the design the royal may pick up the moisture it the freezer and when it is placed on the cake the moisture may break down the royal and bleed and break. The buttercream transfer is something you can do the day ahead and have the design ready in 24 hours, royal will not do that. You need an outline to hold the design together, it can be colored or white. The colored outline tends to show off the design if using mostly white filling.

  297. daphne sutton says:

    can you you store bought Wilton decorating icing for a frozen bettercream transfer?

  298. Susan Matusiak says:

    You can use the decorator icing, but the reason for the recipe is that by adding the butter, butter freezes harder than all shortening. Using the decorator icing will freeze but may not be as solid frozen as using the recipe.

  299. zemog1276 says:

    Can I make these for cupcakes and how far in advance can I make them?

    • Susan Matusiak says:

      You can make the butter cream transfers a week ahead and keep them in the freezer. Place them on the buttercream iced cupcakes before serving.

  300. I want to put a butter cream transfer on a Cake for an Event. When can I put the transfer on? and Will it melt or will the colours run? The event will be outdoors, and I deliver it the night before.

    • Susan Matusiak says:

      If it is very warm there is a chance of the colors bleeding and it melting. My suggestion is to make a color flow plaque but use buttercream with all shortening and add about 1/2 to 3/4 teaspoon of meringue powder, this will crust over the icing. Pipe like a color flow design, outline with a tip 2 or 3 and fill in with the same thickness of icing as the outline and pat down smooth. You can let it sit out and it will firm up. You can cut a cardboard, covered in foil and pipe the design right on the board, this will be sturdy enough. Don’t use butter in the warm weather outside.

  301. Kelly says:

    Can you frost the cake with store bought icing but make the design with the buttercream recipe?

    • Susan Matusiak says:

      You can frost the cake with store bought icing, but add a little confectioners sugar to stiffen the icing slightly. This way if you need to place the iced cake in the refrigerator or freezer it will not get the icing to soft. You can make the buttercream transfer in butter cream and place it on the cake just before serving or placing it on earlier and refrigerator or freeze the iced cake and transfer.

  302. olivia alex says:

    I’m making a cake for my brother birthday next week and I made a practice transfer n where we live it summer I had the practice one out the freezer no longer then 5 minutes n it melt someone told me about meringue powder will this do the trick ? I had left it in the freezer for 24 hours . Or is there a different recipe I can use

    • Susan Matusiak says:

      You can add the meringue powder and it will crust over the icing a bit.
      If you use more butter than shortening that will freeze harder, and you can make this a week advance and keep it in the freezer. Also make sure your cake is cooled in the refrigerator before you place the transfer. This hot and humid weather is not good for cakes!

  303. Erika Garcia says:

    Hello! What consistency do I need to do buttercream transfer?

    • Susan Matusiak says:

      You butter cream should be medium consistency. If it is too thin it will melt too quickly, do the outline and fill in with medium.

  304. Lauren Mensie says:

    I am planning to make a cake for my son’s 1st birthday party, which will be outside at the park (in July). Will the buttercream transfer hold up in the heat?

    • Susan Matusiak says:

      I would guess if it is more than 50 degrees outside the butter cream transfer will melt immediately. During the warm, humid months depending were you live the butter cream transfer is best to use if the party is indoors. If you can outline and fill in directly on the cake the design maybe this may help you.

  305. marwa says:

    I want to make buttercream transfer for Sunday i want to do it saturday leave in the freezer then transfer it Sunday morning and put in the fridge till 8pm will it melt in the fridge or bleed or it would be ok in the fridge.

    • Susan Matusiak says:

      Sorry I did not reply sooner. Doing the butter cream transfer on Saturday and transferring it on Sunday should have worked. I have done the transfer a week ahead and placed it the day of on the cake and as long as the cake is in the refrigerator the transfer should be fine.

  306. I am doing an ice cream cake and they need Oregon Ducks logo and I am thinking this will probably work if I put it (logo) on a fondant plaque???? If I put it on when they pick it up ….. I usually do edible images but you can’t put them in the fridge.

  307. Susan Matusiak says:

    What you can do is cut a cardboard and cover in foil and attach the fondant plaque to the board. This way it will not sit directly on the cake.

  308. karen says:

    This recipe doesn’t seem right at all. 1 stick of butter (4 oz) with 12 oz (1.5 cups) of shortening? Shouldn’t it be far more butter than shortening so that it freezes hard? And 3/4 to 1 CUP of liquid?!?! I only use 4 tbs for a regular batch of icing! Seems more like color flow than hardening transfer icing. Can you clear this up for me?

  309. Susan Matusiak says:

    Sorry to say i use this recipe a lot and it does freeze well . You can use 1/2 butter and 1/2 shortening if you would like. Depending were you live I use less liquid in the summer and about 1cup in the cooler months. The icing doesn’t have to be a stiff icing. I know what you mean by using more butter to freeze well, but I would not use all butter, for some people they would not like the end result when they tint their icing. all butter is too yellow and their colors may not come out true tints.

  310. Sarah Pickering says:


    I am trying to stencil a damask print onto a cake with no luck. Someone suggested I watch your video and try a frozen transfer. Outlining seems simple enough, but Im not sure how simple it will be with the buttercream. Is there any way I can just use the outlining icing to fill in the entire pattern? Also, how would I do the outline in buttercream with so many details as on a damask print? I will be doing a black on blue cake. Ive tried stenciling to no avail and cannot get it to where the buttercream doesnt bleed. Ive tried buttercream on buttercream and buttercream on fondant. No luck. Also, the stencil is not a cake stencil but a regular stencil…could that be my problem? I seem to have so many! UGH thanks for your help!:)

  311. Susan Matusiak says:

    Piping the lines is a challenge. may I suggest using our Sugar Sheet in the Damask pattern, it can be applied to a butter cream cake. You may refrigerate the cake but it cannot be frozen. This was be the easiest. Otherwise it is piping all that freehand with a tip 1. If your icing crust a bit you can use royal icing to pipe. There still may be bleeding.

  312. Nikki says:

    I was going to make this transfer do my daughter’s birthday party but its an outside party at the end of August… So I don’t think the buttercream will hold up. I am going to attempt the color flow like you had recommended in a previous post , but am wondering how long in advance can it be made? How should it be stored? Thank you so much!!

    • Susan Matusiak says:

      Color flow can be done a week or more in advance. You can place the finished color flow piece on a fondant covered board and place this on sugar cubes on the buttercream. You can keep the color flow in a box or container but do not place it in an air tight container or in the refrigerator. Just keep the sunlight off the piece so it doesn’t fade.

  313. Patti says:

    Urgent,I need to make a carrot cake for a one year old’s birthday with a cream cheese frosting. They have requested an airplane design for 20 people. Any suggestions would be greatly appreciated. I thought of a 1/4 sheet size cake and finding an airplane transfer ,but the cream cheese frosting I am afraid will not hold, what if I used cream cheese and frozen cool whip do you think that will work?? Do you have a real cream cheese stabilized frosting ?Thanks

    • Susan Matusiak says:

      Ice your cake with the cream cheese icing, but make the butter cream for the transfer. It will not work with cream cheese or cool whip. You can place the transfer on a fondant or foil covered board cut to fit the design and place it on the cream cheese icing or raise it with sugar cubes on the cake.

  314. josie says:

    What are the tips that you use and for what part?

    • Susan Matusiak says:

      The outline you can use a tip 3 or 4, depending on your pressure. To fill in the areas use a tip 3 for small areas and tip 5 or 6 for larger areas. For the facial features use a tip 3.

  315. Amy Hoegen says:

    Before I try this for my son’s birthday, I am just wondering if I am using an asymmetrical design such as a superhero mask, do I still need create a mirror image first?

  316. Susan Matusiak says:

    Yes I would suggest to reverse the image before doing the butter cream transfer.

  317. Rebecca says:

    Is this recipe enough for just the transfer or does it make enough to frost the cake too? I need enough just to make the transfer on an 8″ cake and am wondering if I could cut the recipe in half.

  318. Loni says:

    My transfers always seem to stick up on the top of the cake. Any suggestions on getting the picture to blend in better for a more cohesive look? Thank you!

    • Susan Matusiak says:

      The idea of the transfer is that it is more like a plaque and does have some thickness to it. You could probably add a border around the transfer and that may help it blend with the cake. Use a small tip like a tip 14 shell or tip 4 bead.

  319. Renee Olsen says:

    I’m making a dump truck transfer for a 1/4 sheet cake. I’ll use the 1/2 and 1/2 recipe for the buttercream but want to make sure that if I make the transfer today, freeze it and place it on the cake in 4 days that when I deliver it to the customer that it will be intact 2 days later if kept in the refrigerator.

  320. Renee Olsen says:

    How long can a transfer be frozen to be used later?

  321. Tosha says:

    I done a buttercream transfer and it did not come off the waxpaper.

    • Susan Matusiak says:

      Did you remove the waxed paper as soon as you removed it from the freezer? If waxed paper sticks you can use parchment paper. If you gently start at one side of the transfer and slowly pull the paper back it should release unless the transfer was starting to soften. Also how long was the transfer in the freezer? You can do transfers several days or a week in advance, it should be in the freezer at least several hours or until frozen solid.

  322. Renee Olsen says:

    If I add a name in a dark colored fondant to a yellow icing part of a frozen transfer when I’m constructing my cake, will the fondant bleed on to the yellow?

    • Susan Matusiak says:

      If you could let the letters dry on a waxed paper covered board dusted with cornstarch and attach it to the transfer just before serving this would help. Sometimes the moisture from the freezer could cause it to bleed.The cornstarch on the back of the letters may keep the moisture away from the fondant.

  323. Stephanie says:

    I’m trying to make a cake for Thursday, but it will most likely have to sit outside for a few hours during our soccer practice before being brought to the restaurant we are serving it at. With the weather being in the 80s-90s what is the best way to do this to ensure that the image (a grey elephant) won’t melt or bleed?

    • Susan Matusiak says:

      I would suggest to see if you could drop the cake off at the restaurant ahead of time. Otherwise placing the cake in a cooler with plenty of ice in zip bags under the cake box.

  324. Shelley says:

    Could you provide a list of all the supplies that you used (ie the black outlining icing, the piping tips, etc) that I would need to make these transfers?

    • Susan Matusiak says:

      FOr the butter cream transfer you will need the following:
      reverse image of your picture
      cake board or cookie sheet
      disposable or parchment bags
      wax paper
      small angled and tapered spatula
      tip 4 or 6 for outline depednding on your pressure
      tip 2, 3, 5 0r 910 for fill-in depending on the area you are filling.
      tip 16 to pipe stars or shell outline after the trandfer is complete

      I hope this helps with your project.

  325. Abigail O Anene says:

    please ma, I want to bake birthday fro my friend she is 20 year old, I did not know the type of decoration to use whether to use Royal Icing or buttercream Icing. and the colour that will suit the cake, can I use cream and pink

    • Susan Matusiak says:

      If you have a fondant covered cake you can decorate with butter cream or royal icing, either one is fine. You can cut out designs with fondant and attach to the fondant cake with a damp brush or piping gel. The colors of pink and cream sound very nice.

  326. Lynn says:

    Hi. Thanks for all your tips. However like others I would like to know if I have to deliver a cake on a Saturday afternoon like around 3p.m(it’s and hour drive to my destination). Will the transfer melt before I even get the cake to the customer. Help I’m worried.

  327. Susan Matusiak says:

    As long as the weather is not very hot and humid and your car is air conditioned. Place the cake in a closed box so sunlite doesn’t beat down on the cake. If possible if you can place solid blocks of ice in ziptop bags and place them on the sides or under the box. Possibly place the box in a larger box or if you have a large pan to hold the ice bags. In most cases the very cool car should work well.

  328. Kristin says:

    Hi, I was wondering if I can put the transfer directly onto a chocolate ganache. Thank you!

    • Susan Matusiak says:

      I believe the transfer will sink into the ganche. If you can place the transfer on a plastic separator plate or foil covered board and use dowel rods cut to about 1/4 inch taller than the ganache. This will keep the transfer away from the moisture of the ganache.

  329. Jenn says:

    Hi! I would love to try this method, however I don’t want to “reverse” my image… it is going to be a free-hand rainbow and I would love it to be 3-D on the cake – is there any way to do the transfer but instead of flipping it on top of the cake and then peeling the paper back – first peeling the transfer off the paper and putting the smooth side down on top of the frosting?? (If that makes ANY sense at all!) Ideally I want to cover the rainbow with sprinkles/sparkles and want to be able to do it on the wax paper first before putting it on the cake… What are your thoughts?

    • Susan Matusiak says:

      You can not reverse the design if you wish. Just start the design right side up and outline and fill in. If you want a white base you can fill in with white icing the then add the colors and sparkles as needed. Freeze firmly before removing the waxed paper.

  330. Bridget says:

    Hi there. I’m going to be trying this for the first time and am a tad bit nervous. I am putting the cake together tomorrow morning for an afternoon pick up, but the cake won’t be served till Saturday at about 3. Will the frozen transfer melt before then? The transfer will be on the cake for over 24 hours before it’s served. Is this a bad idea? Thanks for any help you can suggest!

    • Susan Matusiak says:

      Usually you can refrigerate the cake with the transfer on and it should be fine. Otherwise you can place the transfer on a iced, fondant or foil covered board a bit larger than the design and keep that frozen and have the person just place it on the cake when ready to serve.

  331. Camille says:

    I bought a tub of Wilton decorator icing will that work to do a frozen transfer? Or, do I need to add or do something to the icing to make it work?

  332. Susan Matusiak says:

    The Wilton icing will work very well as is.

  333. maria cecilia says:

    does whipped icing work with this??

    • Susan Matusiak says:

      No, you need an icing that will freeze solid. Whipped icing usually stays soft and may crack when you flop the transfer over.

  334. Cal says:

    Why is everyone worried about the transfer melting?

  335. fathim says:

    Can we do this on a whipped cream icing cake?

    • Susan Matusiak says:

      I would not place the transfer on a whipped cream cake. I would suggest to place the transfer on a foil covered board cut to fit the design, transfer the design onto the board and then place it on the whipped cream icing. Whipping cream has a lot of moisture and will break down the buttercream transfer, so placing it on a board or cake separator plate will keep it out of the whipped cream.

  336. Jessica says:

    Hi. I tried this for the first time last week and it worked well except… The filled in sections did not blend so you could see the lines of the piping rather than a smooth surface. Any suggestions? Thanks!

    • Susan Matusiak says:

      You can start piping the lines closest to the outline and then fill in the rest. You can take a spatula and smooth the icing lines or your icing may be very stiff which would cause the lines not to blend.

  337. Martha says:

    Hi Susan,
    I am doing a frozen buttercream transfer this week. I am wondering if I could make the transfer and put it on the cake and then ice around it so the transfer doesn’t sit on the top of the cake but blends in. Is this a bad idea?

    • Susan Matusiak says:

      Yes you could place the frozen transfer directly on the buttercream cake and than pipe a border around the design. Don’t try and push it in the icing you may crack the transfer.

  338. Lisa says:


    I am covering my cake with swiss meringue buttercream. Do you think i can use the same buttercream to create the transfer?
    Thanks and have a good day

    • Susan Matusiak says:

      No I believe the swiss meringue buttercream is too soft and would not freeze solid. Plus because of the softness and moisture it may bleed your colors. I would recommend to ice your cake in swiss meringue but make the transfer with buttercream. You may want to prop the transfer with a few sugar cubes or marshmallows or place it on a foil covered board cut to fit so it doesn’t soften or melt from the swiss meringue.

  339. Elizabeth says:

    As I am researching the frozen buttercream transfer, I came across a site that said the Wilton colors “bleed, bleed, bleed.” However, I assumed that you use the Wilton colors since you are in a Wilton apron:) Any advice is appreciated! And what is your advice on adding meringue powder to the transfer? Does that help keep it from bleeding?

    • Susan Matusiak says:

      The meringue powder actually helps the butter cream crust over, if that is what you would like. For the transfer you can use the meringue powder in the buttercream. I would suggest for the transfer, don’t add a lot of color into the butter cream. If you could tint your buttercream a few shades lighter and than cover the container and let sit over night it will get darker. Also buttercream does get darker after you pipe your design. I used brown, black and green and none of my samples, some which sat out for several days did not bleed. Sometimes it is the moisture in the refrigerator or freezer that cause the colors to bleed.

  340. Tricia says:

    You don’t need to use glass or plexi-glass, I used wax paper on a flat cookie sheet! Amazing results!

  341. Marissa says:

    I just came across the frozen buttercream transfer method and can’t wait to try it! I’m making a Lego cake for my son this weekend and want to get sharp edges on the block(s) but I don’t want to use fondant.
    Do you think the frozen buttercream transfer method could be used to make rectangular panels that could be placed onto the cake and trimmed up as necessary to get the sharp edges?

  342. Jessica says:

    Thank you so much for sharing this technique! I tried it, and it worked so well! I am so pleased! Now I’ll be making beautiful character cakes for all my loved ones!

  343. Crystal DePass says:

    I have two questions…

    Would it be possible to make a FBCT but have it on a stick so it could stand up on a cake? It would only be about 6 inches high, I need to make a King Kandy (from Candyland and am stumped).

    Also has anyone tried this will crusting cream cheese icing yet? I have a cake with cream cheese icing to make and I don’t want to put Buttercream on it…



    • Susan Matusiak says:

      I would not suggest to have the frozen transfer to stand up. If it is very warm in your house or outside the transfer can soften in minutes. If you need a stand up I would suggest bake a cookie and pipe the buttercream design on the cookie and let the buttercream set before you attach a cookie stick in the back.
      Cream cheese will never crust over, it is a very soft icing.
      You can do the buttercream transfer and place it on your cake, but raise the piece up on cardboard covered in foil or on a separator plate.

  344. […] So, I began to look at alternatives. I asked friends for suggestions. And then I wondered — what if I made the image in buttercream on parchment and froze it to transfer onto the cake? That just might work. So, I asked my friend Google if anyone else has tried that before, had advice on techniques, etc., and I found this Wilton tutorial on frozen buttercream transfers. […]

  345. […] transfer so my daughter’s birthday was the perfect opportunity to try it out. I watched this video to learn how.  Here are a few pics and things I learned along the […]

  346. Jeanna says:

    I have done this transfer before and the first time it did great. The last few times I have done it it has sweated really bad and the color ran. What am I doing wrong? Why is it sweating so bad? How can I make it stop?

    • Susan Matusiak says:

      It could be the humidty that is causing the sweating. If your move your cake from the freezer into a warm home or car than this could happen. You could try and place the frozen design from the freezer to refrigerator on the cake and then into the kitchen, this would be a gradual move to the warmer kitchen. This may help in the bleeding of colors also.

  347. Betty Linke says:

    this is more of a guestion ?
    i am in need of help to know how to get a edible image off the paper , it wants to
    stick on it and not come off. if any one has a idea please e-mail me back soon i need it ASAP


  348. Titanium Pro says:

    Hi there just wanted to give you a quick heads up and let you know
    a few of the images aren’t loading properly. I’m not sure why but I think its a linking issue.
    I’ve tried it in two different web browsers and
    both show the same results.

  349. eliquid says:

    Now I am going to do my breakfast, after having my breakfast
    coming again to read additional news.

  350. I doo trust all the ideas you’ve offered in your post.
    They are really convincing and can certainly work. Nonetheless,
    the posts are very short for beginners. May just you please extend them a bit from subsequent time?
    Thank you ffor the post.

  351. Neela says:

    Love the demo. Can I use wilton ready to use decorating tube icing for all the colours on my transfer ? I find it hard to get vibrant colours with my food colouring.

    An early reply is highly appreciated as I’ m planning to do a transfer for my son’s bday this Saturday.


  352. Dave says:

    Where can I get the turtle image?? also I have seen several videos of this.. all of them freeze transfer after first layer of Buttercream???? Or should I only freeze once after both layers??

  353. Faith says:

    I love this technique!! I will be trying it soon! Again, thank you Wilton!!

  354. […] used the frozen buttercream transfer method to create the pieces. I found pictures from Google and put them together like that in Photoshop, […]

  355. […] This was my first frozen buttercream transfer. It went pretty smoothly! This is the tutorial I used: […]

  356. Crystal says:

    That came out really nice can I have the butter cream recipes for that

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  358. Fashion bloggers have an answer to all your concerns.

  359. Lillie says:

    Hi, please give me the buttercream recipe that works best to make the buttercream transfer design. Thanks

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