I am thinking about doing a Thomas cake for my son's 2nd birthday. I saw a cake on another site which had a Thomas made of chocolate candy melts, and the baker said the technique was the same as FBCT. I have never done either, so I was wondering which would be the best option? Also, can something made from FBCT be made in advance and kept frozen? Would this be an advantage of doing it in chocolate?

Hey there homeslice! Welcome to Cake Central.

I read your post and I'm a big fan of chocolate transfers. I've never done FBCT 'cause they are usually large and for the tops of cakes, but it was a FBCT transfer document that helped me learn about chocolate transfers. I started a thread about Choc Transfers recently and here's the link. It includes a document that tatorchip helped me post with info about them. PM me if you have any questions. http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=671110&postdays=0&postorder=asc&&start=0

That tutorial was great!! Thanks so much for sharing!