Wednesday is my middle son's b-day. I finally get a chance to do a FBCT for the first time. I have some of questions before I get started. I know that these are silly questions... but want to make sure I do it right the first time.

1. I have my own crusting BC recipe that I would like to use. It's all Crisco. Can I use it for the transfer??

2. What tips do I use to outline and fill in with??

3. If I make it the day before...would it be okay in the freezer overnight??


TIA, ~Denise

Check out the tutorial on how to make a FBCT on this website. It tells you step by step how to do it.. I haven't done one yet, but doesn't look too hard..

Hi Cindy...thank you sooo much for your reply. I've read that...but she said to use 1/2 butter and 1/2 crisco. I was just wondering if anyone had ever used the all Crisco BC with it. She didn't mention what tips to use. I'm sooo new that I don't have a clue. I guess I'll start practicing now so I can be ready in time...heehee


Thanks bunches girl! ~Denise

P.S. I have a aunt that lives in Memphis. I've visited that way lots. First time there got to visit Graceland.

You are very welcom...I'm sure you can use the all crisco..Don't think it will make any difference.
On the tips, I believe I've read that most people use a 3 or 4 to outline and a 12 to fill in....Not positive, but that sounds right...I'm thinking of trying one too. I need to make some cakes for a bake sale and think I'm going to try a turkey to put on top of the cake....

I've been to Graceland several times, and it is really pretty neat...(of course the decorating is very tacky by today's standards)...

Good luck and post a pic when you finish...

Thanks Cindy! I'm going to try it and see how it turns out.

I totally agree about tacky...lol...but if my mom knew I say that I'd be in trouble. The king does no wrong!!...lol She still misses that man!

When I do FBCT I use my regular icing, which is all crisco. I haven't had a problem using it. Just make sure you are making your transfer atleast a 1/4 of an inch thick.

If you want a thinner outline, use a smaller round tip. Every time I have done it I have used various round tips, from 2 to 7. I don't think it is an exact science, so play around to get the looks you are wanting.

http://www.tracescreations.com/stepbystep/sbsbstrans.htm

Thanks for the tips TexasSugar!! I can't wait to get started! I think that tomorrow I'll do a small practice one.


I love your cakes!! They are wonderful!!
Hugs, ~Denise

Thank you!

Good luck with your transfer.