I see the abbreviation BCT a lot on Cake Central. I was wondering what it stands for. My guess is Butter Cream Transfer. I see a lot of cool ideas with pictures and a lot of the comments are how smooth the BCT came out. One in particular is a Hallmark Maxine cake that I just love. I am going to attempt one for my moms 60th birthday. I was going to use color flow, but the character will be hard and I want to be able to cut it. Is BCT a technique that will allow me to do this, if so how? Thanks for the help!

You got it! Some people go by FBCT (Frozen Buttercream Transfer). Here is tutorial about it: http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html

They are really easy! Have fun with it!

Check this out too: http://www.cakecentral.com/cake-decorating-ftopict-2926.html

It will make your CC life much easier to understand.

Wow thanks for the link GeminiKim I had no clue about some of them too so thanks.

You are very welcome. I was lost here for a while myself!