I'm new at the FBCT. My last two were too thick. Does anyone have any tips on how I can get it thinner, I'm afraid I'll mess up the colors. Thanks.
I do transfers myself (see phots) and I usually just make it thinner to begin with, not too thin but soft peaks. But if it is already done you could put it back in the blender and just add a little more milk or water what ever you used in the recipey, shouldn't bother with your colors. hth
Are you asking about the thickness of the icing you are piping with, or the thickness of the actual transfer.
As far as the thickness of the transfer, it has to be a little thick. If it is too thin it will thaw too fast and stick to your wax paper and not come off. If you want a flat top on the cake, you can make the picture part and just fill in around it in the color you'd ice your cake in, to the size of the top of your cake.