Frozen Buttercream Transfer

While I can see the advantage of using a buttercream transfer over a color flow, I have to admit I like the outcome of color flow a lot more.

Things I learned this class: I hate frosting square cakes (I think all of us did); air brushing is fun but try different angles; and the buttercream, although frozen, starts to melt fast!

I would have never thought to use a leaf tip to make a ruffled border. Aside from my inability to keep it straight, it turned out super cute!

If you are interested in learning how to make your own transfer, check out these tutorials by Cake Journal or Kelly’s Journey to a Simpler Life. Both explain the process in step-by-step detail and have lots more pictures than I took! 

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