I read in the FBCT tutorial that Dawn uses the wilton fudge or something, I don't have that. Do you all use anything else that I may have around the house already, the nearest Michaels is 30-40 min away, and Wal-Mart is limited to a small selection. This will be my first attempt, any help is appreciated.

I just use a medium consistency BC icing tinted either black or dark brown or I make chocolate BC.I think Dawn says she uses Vonn's canned chocolate frosting but we don't have that here in Canada!!

I just use buttercream colored darker than the pic.

Does it pull off from your wax paper? Any tips?

Once frozen the whole transfer pulls off very easily

I use BC, first darkened with cocoa powder, so it doesn't take so much black to darken it, then I use black Americolor icing. It takes very little after you start with a chocolate base.

I use thickened BC in black to pipe the outlines. Pulls away nice.

I use the Wilton coloring, because that's what I have on hand. Normally after adding the cocoa to get the brown base, I have to add corn syrup to keep it from getting so thick and drying out, should I do this for this purpose as well?

I use my regular (all crisco) buttercream icing, tinted black, or what ever color I want the outline to be.

Is the outline supposed to be thicker? Should I not add the corn syrup, or should I? I'm getting ready to mix a batch up, any hints for a first time FBCT would be greatly appreciated. I'm going on directions from the article by Dawn on how to do it, does anyone do anything differently that has good results?

Here is a post with a recipe in it by Squirrelly Cakes, if your scroll down it is partway down the page. She explains how she does it and it is a great recipe to follow for this method. http://www.cakecentral.com/cake-decorating-ftopict-11881-fbct.html

Wilma

Thank you for this.

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