Hi all! I did my first buttercream parchment paper transfer recently, and I had trouble with the black line work sticking to the parchment. I piped a Hello Kitty figure, let it chill in the fridge, and transferred it onto my cake cold. The black lines partially transferred, but didn’t unstick completely at any point, and didn’t unstick at all in a few areas. I expected to have to clean it up a little, but ended up retracing my figure completely in some places. (The photo is after cleanup.)

I was using black buttercream from my local baking supply because I’ve had trouble with my own not crusting reliably, but all I can guess is that it was the frosting consistency that let me down? What can I change for a better result in the future?

Thanks in advance!