I have only dont FBCT previously, but I see a lot of people talking about royal icing transfers and color flow and how wonderful they work. Any tips or recommendations? I've looked for some tutorials but haven't found a great one yet. Also any specific recipes for either? Thanks

These might help:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=648450&highlight=rit : The link in the first post is dead, so start on page 2.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7135258&highlight=rit#7135258
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=709973&highlight=rit
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=720734&highlight=rit

First tip, make your RI the way its supposed to be made (mixed for 7-10 min). The first time I made a run out, I didn't make my RI the right way and when they dried they crumbled. Next tip, buy some plastic paper protectors. The royal icing basically falls off it when they're dry, and you can just stick your paper that has the design on it inside the protector.

Other than that, the tutorials posted should do the trick for ya!