Can I effectively use IndyDebi's BC for a FBCT?

TIA

I don't see why not.

Probably not...

I've only done one FBCT, so I am by no means an expert. But from what I've read, you need at least 50/50 butter/shortening. Why? Because shortening doesn't freeze as hard, and it softens much more quickly when you take it out of the freeer, leaving you less time to work.

Every FBCT I have ever done has been with an all crisco buttercream. I don't feel the need to make a different icing for one part of the cake when what I make works.

There are many FBCTs in my photos.

I have used it and it has worked out well. Unfortunately I don't have the picture posted. It was so much fun to do.

FBCT - Frozen Butter Cream Transfer

You lay a piece of plastic wrap, wax paper or parchment paper over your design. Pipe your outlines and fill in with buttercream, then you freeze it. After it is frozen you can flip it out on your cake and have a picture of what ever you need.

This is a way to get a picture on your cake with out having to free hand.

Some examples of them from my pictures are...

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1212985 -

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=551473

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=78793

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=78790

Yes. I use my icing recipe for everything, meaning I don't have special icings for different techniques. One size fits all!

The icing worked perfect! I just LOVE your icing, IndyDebi - thanks for sharing- I use it all the time now...

I just had a bit of trouble with the technique, specifically the last 2 steps in the tutorial. Posted an inquiry, got some advice from fellow CC'ers and know what to do next time!

I got it from recipe section on this site!

Those are awesome TexasSugar! You've really got the FBCT thing down. I still have gotten a chance to use it, hopefully soon!

Thank you! They come in handy for me that is for sure. I so suck at freehanding things.

TexasSugar...how do you keep the BC's from smearing into one another? I'm trying to figure out how to do them and it's just not working for me!

Define smearing for me? Where are the colors smearing? On the top (the part that goes up on the cake?) or on the bottom (the part that goes against the cake?)

I have a question, I'm using a crisco and butter recipe..Is this ok for the FBCT? Also what do I use for the outlines? do I use a gel like Wilton's black gel in the tube? I would like to try this today so any help would be great.

Yes that icing will work for your transfer. I outline it in the same icing, colored black, that I am going to use for the rest of the transfer.

If I were to use Indydebi's BC, would I need to thin it out to do a FBCT? Or would it need to be thicker?

I use a soft medium. I'm not sure what consistancy Indy's recipe makes.

Thanks! =)

TexasSugar...I just want to say thank you for always sharing freely the things you've learned!!!

TexasSugar...I just want to say thank you for always sharing freely the things you've learned!!!

Ahh, you are welcome LuvLyrics. I try to help where I can.