Ok...I tried the FBCT for the first time, using the tutorial as a guide (thanks CCC!) but couldn't figure out what tip to use to fill in! I ended up outlining with tip 2 and filling in with 5. After I filled in, I tried to use a small spatula to smooth it out, but didn't want to do it too much cause I didn't want the underneath to smear. When I just put it on my cake, you can see the lines where I piped it. Just wondering how you fill it in so you don't see all the lines?? You may be able to see it in the pic. Hope this made sense!!
This is what Iposted to someone awhile ago--this is how I do them and they turn out great:
--I use clear celophane to put my image on. Some people use the clear vinyl or wax paper. I found that celophane works great!
--Outline first in a medium to stiff consistency with a tip #2 (but that could be adjusted depending on the image design).
--put it in the freezer to chill. While waiting, I get my bags ready for fill.
--pull the image out of the freezer and do small detailed areas first (what the outline is still frozen hard. If there are a lot of small detailed areas, I may shove it back in the freezer a number of times.
--when I fill the larger areas, I use as large of a tip that I can for that area.
--Now, before I shove that in the freezer again, I take the taped image off the bottom of my plexiglass. I lift it over my head (don't really like flipping it over, cause I have had one fall off despite the fact that it was taped down... ) and then I take a tooth pick and swirl it around in each area to get rid of air bubbles, blend any lines left from the fill-in process and to make sure all of the icing made it to the edge of the outline. Sometimes it takes a lot of cleaning of the toothpick and using a new one for lighter colors vs. darker colors. After each area has been fixed, I make sure I smooth down any peaks left from fixing.
--Now at this point the image is filled with all colors, nice and fixed of a lot of the air bubbles and I don't have and streaky lines. I put it in the freezer again. While that is in the freezer, I prepare a bag of icing that I want to use as the base color (usually the same color as the cake, but not always) and put on a tip 10.
--take the image out of the freezer and then use that bag of icing that I just prepared, I outline the image again, I don't go over the edge of the original outline I did with the tip 2. I fill in the rest and then take my spatula and smooth it down and make sure it is level.
--The put in the freezer until I am ready to put it on the cake.
They key for me was that I didn't want a 1/4" thick or more FBCT image on my cake--I wanted it as thin as possible and I can get them to about 1/8" or less now. It does make them more fragile, so I take it right out of the freezer and stick it on the cake--no taking my time! Now I don't have this image so high and I don't have to add a border to hide any gaps. In my photo area, there is a 50th b-day disco pic and the body is a FBCT. You can't even tell that the background color that I put on was black. I hope that helps.
Thanks so much! That is a big help!! I think if I had used that method it would have turned out a LOT better. But not too shabby for a first try. It just happens to be my dog's b-day today so I did a cake with a tracing of his face I got from a picture. Luckily, he's not too critical! I tried to post a pic but it didn't work, something about wrong size. Oh well....Thanks again!!
Hey I did get the picture to post in my photos. It's the one that says My Dog Diesel. Check it out if you get a chance!
Hey! The cake looks great! You can't even see the lines in the pic! Good job!
thank you all of you ill be doing the bc method ill let you know how it went
I use a soft thin icing. Also something I have learned is that if you keep your tip buried in the icing as you are piping you don't pipe as many wormy areas.
I put mine in the freezer then pull it out after about 10 mins and filp it over then use my fingers to kinda press and smooth out any worms. I will also viva it after it is on the cake and has has time to thaw and crust.