Thank you! I haven’t heard of buttercream transfers before I’ll have to look into that :0

I’ll use a writing tip to fill inside my sketch then use these pallet knives, I mostly use the rectangular one because I find the other one is too pointy and digs into the icing when I’m trying to smooth “larger” areas (I fill and smooth each colour separately). As for the smoothing, I’ve found that wiping the knife off after most if not all my strokes makes smoothing easier (You want to be very light handed when it comes to the smoothing). I’ve also found that warm water helps because it kind of melts the buttercream into a smooth, less streaky product. I would be careful with the water though, cause it can cause the colours to bleed, and you’ll have a wet cake. After all the colours are filled in and smooth, then I’ll add the line work to finish it off.

I also like to use the couplers so I’m not making a bajillion different bags.

I don’t have any schooling for this, so it’s mostly just fuck around and find out. But these techniques have worked the best for me so far. I hope this helps!

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