I Did It, I Did It! Praise The Lord!
Decorating By mistygaildunn Updated 14 Jul 2006 , 5:46am by SScakes
After much agonizing and terror, I finally braved up and tried the FBCT, and it worked. It was so much fun that after doing the 2 big ones, that I decided to do some smaller ones free-handed. Next time I know not to layer the base color on so thick though. Thanks for all of your alls help yesterday, especially to NEWTODECORATING. This site is awesome!
It turned out really cute! Thanks, it was so much fun. Now I just have to nerve up to do the MMF. We'll see.
Too cute!! You did a great job!! and try that MMF cause you'll love it!!
Oh my....how sweet it is....... wish my first FBCT was that fantastic!
Thanks you all. I just wanted to post this and say that it really IS easy, and maybe encourage someone who hasn't tried it yet to do so, it's so fun that even if you don't have an occasion to use it for, just make it up, or don't put it on a cake at all, but do try it!
Thanks for the boost of self confidence. That always helps. I'm usually so hesitant about anything new, until I try it, and then I either like it or I don't, this I LOVE to do, and have every intention on doing it a lot more. THanks to whoever thought of this idea of the FBCT!
Newbie here.... what does FBCT stand for? Is it some sort of transfer onto the cake? Also, does MMF stand for Marshmallow Fondant. I may get a few chuckles from this question but I'm really curious. Thanks!!
Not chuckling at all, FBCT stands for Frozen Butter Cream Transfer, and it's great, try it! Yes MMF stands for MarshMallow Fondant. You'll learn a lot here on this site, I had never heard of fbct until this site, I've come a long way baby! You will too, just keep reading and learning.
Thanks for the information!! I was actually pondering how to do a transfer for a bridal shower cake I'm making next week. I've only used the piping gel transfer so far (but I'm still new at this). Quick question - when using FBCT do you just gently lay it on top of the cake and press down? There is no chance of some of the icing on the cake coming up with your parchment paper? Is it easier to fill in the transfer by doing it this way? You're right - this site is wonderful. I enjoy reading through the forums just to learn new techniques. Thanks for sharing. By the way - your cake looks fantastic.
Just wanted you to know that I'm doing some research on FBCT here on this site (so you don't feel obligated to go into a long explanation). Have a great day. 
I'm not sure what you mean by no chance of the parchment paper coming up? You tape a pic to a cutting board, tape wax paper over that, then outline, fill, your looking at the bottom by the way, and then you let it set a few min.and press the icing down, they say spatula, I felt more comfortable using my fingers, it's just to make sure that it fills all of the nooks and cranny's. Then cover the entire transfer with what ever color icing your covering the top of your cake with. Freeze for 90 min and voila! Theres a thing on here by Dawn that I used to go by, much for informed and detailed than this.
Awesome FBCT's! Cake looks great. Love how you have them hanging from the vines.
I'm a big fan of FBCT's too. LOVE it when someone asks me to do one b/c in my former life, artist was one of the things I did well. I'm working on learning the MMF now. Did several cakes and did ok. Doing my biggest attempt next week (making a mountain with rock climbers). I'm excited yet nervous to do it too. I only do cakes for friends and close aquaintences or family, so I don't get that many orders. I'm not comfortable doing orders for just anyone yet. Maybe some day.
Your cake came out awesome! I love the little monkeys!!! Congrats on trying something new.
Tanya
Thanks so much for all of the kind comments,I have since tried MMF and it was fun to work with. I like this cake decorating stuff.
Be sure to make the border thick enough, I use regular icing, tinted black with cocoa and black Wilton icing paste. But make sure that it's thick and then it's a good idea to go around your black edge with the color of your base cake. Like if your logo is going on a white iced cake, outline your black edge with white, it blends in a lot better this way.
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