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Here are instructions to do the Frozen Buttercream Transfer method.

The first images below is the actual article from the Jan/Feb 1996 issue of American Cake Decorating Magazine- You should subscribe!!

Now, here are written instructions to do a Frozen Buttercream transfer, as per the "Holly Levin Method": 

Frozen buttercream transfer is a method of transferring your art to your frosted cake. You are making a buttercream "plaque" to apply to your cake. It is similar to the more familiar method of transferring a design to a frosted cake with gel on waxed paper, and filling in the design with a star tip. It is also comparable to run-in sugar design work, and it will make a beautiful reproduction of your art in buttercream on small as well as very large cakes.

To begin, use a piece of 3/8" non-flexible Plexiglas that will accommodate the size of your art, and will fit into your freezer. Using a piece of clip art or other not copyright protected art that you wish to transfer to your cake, cut the art to fit the Plexiglas and tape to the bottom of the pane. You want to be able to look through the Plexiglas and see the art clearly. Cover the Plexiglas with a piece of waxed paper or food-safe clear cellophane, and securely tape it at the corners. Be sure there are no bubbles or ridges. I use cellophane, as it allows for a clearer image.

Using a fine round tip, such as a #1 or #2, begin to outline your art. Start with most difficult sections, or those with the most detail, such as facial features. It is much easier to take off and begin again when you have not completed most of the piece. When you have finished outlining the art, you are ready to fill in each section with color. Using thinned buttercream, fill in each colored section completely with as steady a flow as possible, as if making run-in sugar pieces. Complete all of a color before moving on to the next. When you have filled in your entire piece, lift it off of your work surface and look through it to see if there are any empty spaces, or holes in your work. Fill these in with frosting.  

Place the piece into the freezer for 10-15 minutes to firm up the frosting. Remove the plaque and using a #8 tip, outline the outside edge with white frosting, or whatever color the top of your cake is decorated in. Fill in the rest of the piece with a thin layer of white frosting and smooth the entire piece so that it is even and there are no bumps or holes. Freeze for up to an hour. For very large pieces, you may want to freeze overnight to ensure that it is quite solid. 

Frost your cake, leaving off the top border. Allow the icing to crust for a few minutes. Remove your frozen buttercream plaque from the freezer and working quickly, remove taped edges of the cellophane. Turn the frozen piece over onto your hand and place it on top of your cake. You now have a beautiful, precise image transfer in delicious buttercream, and your customers will be amazed at your artistry!

Frozen buttercream transfers can also be used for lettering and numbers (be sure to reverse your art before you make your plaques!), or for small pieces to be applied to the side of your cake. You can make several pieces in advance and freeze them for later use. Enjoy this new way to make fabulous cakes! 

Instructions by Holly Levin

AND, here's some Handy-dandy tips from Teresa regarding F.B.C.T.'s- Thanks Teresa!

Hi everyone--
I do a transfer almost every week. You can check out some of my pictures at: www.crawfordscreations.com or http://community.webshots.com/user/tdcrawford. You’ll find examples in Birthday and Special Occasion Cakes.

Tips:
1. They can be done way in advance and will last indefinitely. I either wrap them in plastic wrap and place in a pizza box (long term storage), or just in a zip bag.
2. I use acetate sheets or transparencies whenever possible. They're a little sturdier. However, the cellophane works great.
3. Try the glass cutting section of your home improvement center for the Plexiglas. They usually have small pieces that were left over from other customers cuts. They sell them for almost nothing. REMEMBER--make sure it will fit into your freezer.
4. Your buttercream needs to be crusting buttercream. Piping gel or corn syrup should not be added to thin. They don't freeze well.
5. When thinning--think writing consistency.
That's all that I can think of for now. I've never had a failure with this method. I think the Plexiglas is safer and more versatile. I've done them as large as 1/4 sheet size.
6. You may find that using a light box is helpful. It eliminates shadows that can make outlining difficult. It will also help you make sure that you have filled in the outlined area completely.
I hope you will let me know how you do!! Have fun, Teresa

These are some pics of actual transfers I have done. I find it to be a very useful method! Tracy

Please Note: The cake pictures posted below on this frozen buttercream instructional page were baked, iced & decorated by me, Tracy Brown. You are free to make any of these cakes yourself, either an exact copy or with any changes you see fit to make. You can also print out a copy of the picture for your own reference. HOWEVER, you are not free to use the photos of my cakes on another website without identifying them as mine, with a link back to this site.
That's just not nice.

Please read the page on Copyright Laws before you sell a licensed character on a cake, for your own safety...