For this homemade My Little Pony cake I did a frozen butter cream transfer. For best results use a butter cream recipe that is 1/2 butter to Crisco – it peels from wax paper easier.
I got the picture off the internet and taped it to the back of a metal baking sheet. I then taped a piece of wax paper over that. I used Wilton black in the tube for the outline using a #2 round tip. Think of this process as layers. Start your outline with the small details first. When the outline is done place in freezer for at least 30 min. Take out and fill in outline like you are coloring in a coloring book.
I used a #3 or #4 round tip to fill in. When all was filled in I put a layer of icing on the back of the transfer and around the edge. Make sure the backing and edge are the same color icing as what your cake will be. Press gently with spatula to press icing in small areas. Place back in freezer until completely frozen (about an hour). Remove from baking sheet, slowly peel off wax paper, and place on cake as desired.
Put a border around transfer to cover edge and decorate as you want. The great thing about FBCT is that it can be done in advance. This is a huge time saver!!!!