Hello I'm posting this here because I'm not getting a response to the post I have elsewhere. I need some info on BC transfer I read some of the post on this subject but the questions I have havn't been cleared up 
.I need to know 1. when you freeze the transfer should you put it in a box ?( cake box..) 2. when you take it out wouldn't the transfer start to condense as soon as it hits warm air should I wait as long as i can before putting it on the cake by keeping it in the fridge? 3. can you use royal icing for the outline if you thin it out a bit or will it crack as it drys?
Thats all the questions I have I hope someone can help me . I'm doing this cake the first of april and need to know..
Thank You all for listening 
http://cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
Try looking at this. I have not done a FBCT yet. Hope it helps.
I just made my first FBCT this past weekend. I put it right in the freezer on the cutting board I had taped my picture and wax paper to. I did not put it in a box or cover it with anything. When I put it on my cake two days later, I took it out of the freezer and put it directly on my cake. I had no problems (outside of decorator error when I made the transfer 
I didn't use enough pressure to get rid of some of the lines).
I did not use a separate icing for the outline. I used the following recipe recommended by SquirrellyCakes for the whole FBCT.
1/2 cup crisco
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract
2 cups sifted before you measure it out, icing(powdered) sugar
No other liquid
Blend butter on low until softened. Add Crisco and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then color and apply.
It was a lot easier than I thought it was going to be. I did a Scooby Doo cake for my daughter using this method (in my gallery if you're interested).
HTH
Good luck and have fun!!
Edited to correct error. Mistakenly said I got this recipe from antonia74 when in fact it was SquirrellyCakes. 
Sorry about that.
PS3884--on your scooby-do FBCT, did you build up your frosting around it? It looks so smooth.
I found this post by SquirrellyCakes. This is where I found the recipe I posted above. It worked really well for me!
SquirrelyCakes wrote
Just go without about 1/4 inch of colours and top that off when set with some more icing of the colour of the top of your cake.
So I played with the icing until I got the right consistency and here is what worked for me. It also worked just fine for the black outlining, I didn't have to freeze it or dry it before continuing with the other colours. All I did was add black Wilton paste food colouring to a small portion of this icing, no special fudge icing or Wilton black icing ready-made or anything.
So you are going to follow the usual steps. You use a sheet of plexiglass or a board that can go into the freezer. You tape your picture on well. Cover it with waxed paper and tape it well too. I had my brother-in-law get a 16 inch square of plexiglass cut for me, I figure that would be about the biggest size I would ever use for anything, but you can get various sizes cut.
1/2 cup Crisco shortening
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract, I used the pure brown, but you will get an ivory tinge to your icing so you can switch to clear (the brown really does not affect any colouring except your white will be more of an ivory, but for eyeballs etc. it isn't noticable)
2 cups of sifted before you measure it out, icing (powdered) sugar
No other liquid and you don't need to dip your spatula in hot water or any of that stuff!
Blend butter on low until softened. Add Criso and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then colour and apply. I use a tip 3 for outlining and a tip 12 for filling it in. I don't use a coupler in my icing bags for this. You can use parchment bags with just a tip cut off the end or whatever. Let it set for a few minutes and dipping your finger in icing sugar or cornstarch smooth out. When all colours are done and set a bit, smooth out with a spatula and apply your backing and outlining colour. Again smooth out with a spatula, once set. Now I also covered the finished product in parchment paper, then inserted the whole thing in a green unscented garbage bag and froze it overnight. This morning I took it out, flipped it onto parchment, lifted off the waxed paper and then reinserted it with a piece of parchment over it, back on plexiglass and back in freezer as I don't need it until tomorrow. It is solid enough that you don't need the plexiglass on it to re-insert in freezer, I just did because I needed a flat surface as the freezer is pretty full! You could just put it parchment paper and all, into a freezer bag.
OH OK! Good Trick--I mean tip. I'll keep that in mind when I attempt it. I need 50 hours in a day. LOL Thanks!
Sweettooth, I don't know about freezing the royal icing. I have never tried it. I still have flowers in a box from my WC2 in my closet.
sweetooth2,
I will try to answer your questions as best I can,
1. It doesn't need to go into a box. First make sure you have enough room in your freezer to fit it. Use a stable flat surface, like a cutting board, flat cookie sheet, etc. to use for the transfer and then to place the entire thing in the freezer.Does that make sense?
2. When you take it out of the freezer, you'll want to make sure your ready for it right away. Don't let it sit out or in the fridge. I take mine from freezer right to cake. So be ready, don't rush peeling the paper off once it's on the cake, but you realy want to transfer it to the cake when it's really frozen.
3. I really don't see a reason to have to use royal. I wouldn't recommend it. Just use a tip 2 or 3, and make a nice outline. Make sure when you fill it in, you have your filling touch the outline. Sometimes when it's place on the cake, parts don't stick well, just make sure and keep your left over icing bagged up and make repairs as needed on the cake.
I hope that helps, I know it can be intimidating at first, but really once you get it down, it's really a great techique!
All this information on these transfers, I really have to try it this weekend, on a small scale of course. One question is do you always use black as an outline? What about outlining in a color same as the fill in (like for flowers), or does the black accent the picture more? Believe it or not, I was dreaming about tring this last nite......can you tell it has been on my mind? LOL!!
deb
Thank you all for your help.. this will be my first try at this and I hope your tips will help me 
hope all have a nice day 
FBCT are really fun and easy to make. I would second all of the advise that everyone has already given you. I use a cookie sheet to tape my waxed paper and drawing to and put that directly into the freezer. I, too, wouldn't use Royal as it would probably crack (IMHO). Good luck to you!
I just made my first FBCT this past weekend. I put it right in the freezer on the cutting board I had taped my picture and wax paper to. I did not put it in a box or cover it with anything. When I put it on my cake two days later, I took it out of the freezer and put it directly on my cake. I had no problems (outside of decorator error when I made the transfer
I didn't use enough pressure to get rid of some of the lines). I did not use a separate icing for the outline. I used the following recipe recommended by antonia74 for the whole FBCT.
1/2 cup crisco
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract
2 cups sifted before you measure it out, icing(powdered) sugar
No other liquid
Blend butter on low until softened. Add Crisco and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then color and apply.
It was a lot easier than I thought it was going to be. I did a Scooby Doo cake for my daughter using this method (in my gallery if you're interested).
HTH
Good luck and have fun!!
Is this not one of Squirrelly Cake's recipes?.
Cake_Princess - You are right, I am so sorry. I'll go back and edit my post. I made my Scooby Doo Cake with FBCT tips from SquirrellyCakes and Scooby Doo Cookies using antonia74's icing both for my daughter's birthday last weekend. I just mixed up the names when I posted this. I hope I didn't confuse anyone too much.
Sorry about that.
-Penny
Edited to add: Wow, I don't know where my mind was when I posted that. A few posts down, I actually gave credit to SquirrellyCakes by posting a quote from SquirrellyCakes where I had gotten those tips from. Thanks for catching my error.
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