Fbct- Newbie- Am I In Over My Head?
Decorating By whimsy_chick Updated 5 Jun 2008 , 12:55am by Sugar_Plum_Fairy
This idea may help you with not having to smooth background-coloured icing on the back of the transfer or worrying about how to get the FBCT onto the cake seamlessly (without having to do a border around it to "blend" it in to the top of the cake)
I read somewhere about someone who not only did the FBCT but also filled in around it to whatever size/shape the cake top was going to be, and then froze it.
Here's what I mean. Let's say you wanted to do a Mickey Mouse face on an 8" round cake. You would take your pic of Mickey and around that, wherever you wanted his face to be on the cake top, you would draw the outline of the 8" pan circle. You would place waxed/parchment paper over the design of Mickey and fill that in with the required colours to make his face. Then, around that you would use white icing (or whatever colour of icing you wanted to put on the whole top of the cake as your background icing) to fill in the remainder of the 8" circle. Pop it in the freezer.
So, in essence, you are making a FBCT of your entire cake top. On the day you decorate your cake, you just ice and smooth the sides. Take the FBCT out of the freezer, lay it on the cake, touch up where it meets the sides (which you will cover with a border anyway), and voila! That way, your actual FBCT and cake top are one unit - no worries about getting Mickey's face to sit nicely into the icing on the top of the cake or about putting edging around the transfer to give it a smooth finish. It's already flush with the cake top because of how you made it.
I have not had a problem with the black lines I used for tracing my pattern bleeding into the icing. Just use the same bc recipe for the transfer as you are for your cake, that way the icing edgeing you put on last will match your cake icing exactly.
Stop over thinking it.
You'll be suprised at how easy it really is.Whew- you are 100% right- slow down and BREATHE!!
Just checking in - How did you fbct come out whimsy-chick?
I have not had a problem with the black lines I used for tracing my pattern bleeding into the icing. Just use the same bc recipe for the transfer as you are for your cake, that way the icing edgeing you put on last will match your cake icing exactly.
Stop over thinking it.
You'll be suprised at how easy it really is.Whew- you are 100% right- slow down and BREATHE!!
Just checking in - How did you fbct come out whimsy-chick?
IMHO, it truned out awesome!!! I will upload pics later today from the video camera. I was really impressed and my guests were too. Thank you all so much for your help, I was so nervous.
I really enjoyed making it, it took me a lot longer than I expected. To do the fbct of Darth, I would guess took about 2hrs. I am sure with practice I will get faster.
I had no probs with bleeding colors and the colors looked seamless. Thanks again, you all are wonderful!!
The pic quality stinks- My digi is broke so I had to use the video camera to take pics. Sorry.
Hi, whimsy_chick!
Just wanted to say, "Welcome"! and sorry I didn't see your post earlier. Well now that it's all done, I want to let you know that you did an incredible job! It looks great! Can't wait to see your future photos.
Again, welcome to the board!
Thank you all! It's def not perfect, but I am so inspired to keep on doing these. My daughter has a girl scout ceremony on Saturday so I am going to make her a Girl Scout cake.
Thank you all so much for your encouragement!!! 
Hi
Do you use the half butter and half shortening for the buttercream like the directions recommends? Or can you use all shorteing?
How do you get it so smooth?
I to am attempting my first transfer this weekend. I am so nervous. I'm so afraid something will go wrong.
Hi
Do you use the half butter and half shortening for the buttercream like the directions recommends? Or can you use all shorteing?
How do you get it so smooth?
I to am attempting my first transfer this weekend. I am so nervous. I'm so afraid something will go wrong.
This is what I used and it worked great. http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html Good luck and don't forget to post a photo.
I'm worried about the half butter and half crisco because it's for a pool party (thei expecting 60 people. 
) so who knows where the cake will be. Will it be OK not in the fridge?
On your FBCT, do you use wax paper or parchment paper?
Thanks
I'm no expert, but I believe that Crisco, having a higher melting point, makes it a bit more stable than butter in the heat. I'm sure there are others here that can answer this better than myself, but that is my belief.
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