What Is A Royal Icing Transfer? Compared To Bct
Decorating By jdelectables Updated 16 Nov 2005 , 2:08pm by denise2434
Hi, all~
What is the difference between a royal icing transfer and a fbct? How do you do it?
Thanks!
Julie
Hi Julie,
I use both techniques for different reasons. They are very similar in technique. There are instructions on this site for doing a FBCT. With royal you do not need to reverse the images because you are going to peel the paper off of the back and place the image on the cake. You need to let the Royal image dry for at least 24 hrs and then carefully peel off the back trying not to break your image.
Personally I find that "I" can do more detail with royal icing transfers than with BCT and I find it less messy, easy to clean up and you can do any picture out there.
If you look at my cakes, most of them are done with Royal transfers and a few with FBCT.
In England these are known as royal icing run outs. it's a very well known technique over here(BCT's are unheard of). If you google royal icing run outs you'll probably find quite a bit of info. Basically you pipe the outline and use thinned icing to fill in. We dry it under a lamp to give a nice shine. Because you're not going to flip the image you can pipe as much detail as you like onto the run out pieces. You must let them dry throughly before trying to remove the paper. The other advantage is that once they're dry no matter how much you handle them they won't melt so you have longer to position them on your cake
I'm going to jump in here with some questions if that's okay?? Do you have to let your outline, say I do it in black, dry for amount of time before you start filling in?? Also should your royal icing be runny like for cookie fill-ins or should it not be runny at all?? Hope that I'm making sense...lol
Thanks, ~Denise
Do you mean the F in FBCT?? It is Frozen Buttercream Transfer.
~Denise 
These royal icing transfers seem just like what I call colorflow - a wilton term. Same idea, check out the Wilton catalogs for instructions. I use both FBCT and colorflow, I like how the FBCT blends right in with the cake and you don't have to make a batch of colorflow or royal.
Sorry Denise, let me try to answer your question... You need to start out with regular consistensy icing for the outline. Then thin your icing quit a bit. If you pick up your spoon from the bowl and let the icing run into the bowl, the ripples from the icing being poured in should be gone by the count of 5. Does that make sense? I don't let my outlines dry before filling in.
Thank you maddog!! I really apperciate it!! Love your cakes!!
Hugs, ~Denise
I'm going to jump in here with some questions if that's okay?? Do you have to let your outline, say I do it in black, dry for amount of time before you start filling in?? Also should your royal icing be runny like for cookie fill-ins or should it not be runny at all?? Hope that I'm making sense...lol
Thanks, ~Denise
yes let the outline dry. Also if you're icing 2 sections next to each other let one dry under a lamp for 10 mins before icing the section next to it. This prevents colours running together. I use a piping consistency for the outlines and thin it down to get a runny icing for filling in
Thank you MissBaritone!! I can't wait to try one. I recently tried my first FBCT and it wasn't as easy as I thought it would be ...it kept breaking on me. 
I'm going to try it again soon though.
Thanks bunches...hugs, ~Denise
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