The one FBCT cake that I've done turned out pretty well but I didn't like handling the frosting. The thinned frosting after it was frozen looked sort of like it was pock-marked. It just seemed like it should have a better consistency while I was using it and after it was frozen. I was wondering what recipes you all out there were using for the buttercream? I currently just use the simple Wilton shortening buttercream and thin with water. Do you have greater success with another recipe? I am restricted in my ingredients because of my son's food allergies to milk and egg. But was wondering if other people had better/smoother results.

I always use an all crisco buttercream, close to what the Wilton recipe. I've also used the Wilton recipe for the FBCTs.

You may have just made your icing too thin. You want more of a medium consistancy than thin when doing the transfers. Much the same you would use for other decorations on the cake.

I agree i do the same I use close to the wilton recipe with the crisco it has always worked nicely for me..

Oh, I thought the instructions for FBCT called for thinned icing? It would be great not to thin it. How do you get it to "flow" through the different sections without making the piping lines? Do you need to spread it?

Thanks for your help,
Maggie

After I put my transfer in the freezer for about 15 minutes then I flip it over and rub out the lines through the wax paper.

This is the recipe that SquirrellyCakes posted some time ago that I've never had a problem with:

1 c. shortening
1 c. butter
3 t. vanilla
4 c. powdered sugar

CountryStyle- I think you left out the liquid. How much do you use? (Will have to substitute out the butter, it's a milk no-no for my family)

TexasSugar- Do you flip it over onto the cake to rub it out? I guess you would need to be careful not to disrupt the outline lines?

The 3t. vanilla is all you'll need for the liquid. It actually turns out somewhat thin, which is what you need so you won't get too many of those wormy lines everyone talks about.