Can I put frozen buttercream transfers on the SIDES of a square cake?

This is entirely Dependant on how firm your butter cream is. Before doing many, test on a pan or plate. spread a thin layer of base icing, then apply a transfer and leave it for 30-45 min to come to room temperature, hold it vertically and see how it works...

The warmer your butter cream will be the more sugar and margarine it should have, the colder it can be kept the more butter it can have. When I make cakes that are large or heavy i stick to a 50/50 split between butter and margarine, but if i am making a simple single layer cake i normally do a 75/25 because the butter just melts so much nicer in your mouth. Also take into account what your colors are doing to the thickness of your icing, if they are liquid or paste you may have to thicken, and if they are powder you may have to thin them.

You keep them in the freezer, FLAT, in an air tight field that isn't enable in any odors. I surely have under no circumstances made them months in improve. i don't believe of i'd propose that both. I surely have made one per week in improve, and then iced up it for yet another week and it grow to be only advantageous. Buttercream icing will lose a number of its "richness" the longer it really is frozen. I continuously ought to "liven it back up" with some further butter style extract or vanilla style. i do not want my frozen buttercream transfers to loose style. my own own rule....in many circumstances i exploit them interior about 2-3 weeks.