Recipe For Fbct?

Baking By patton78 Updated 29 Mar 2007 , 8:00pm by patton78

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patton78 Posted 29 Mar 2007 , 5:52pm
post #1 of 6

What BC recipe do you use when making a FBCT? I saw the one here on CC but was wondering if anyone had a differant recipe that works well. Thanks!

5 replies
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TexasSugar Posted 29 Mar 2007 , 6:05pm
post #2 of 6

I use my regular all crisco (modified Wilton) buttercream when doing the transfers. I don't see the point of making a seperate icing for it when what I use for everything else works just fine.

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awolf24 Posted 29 Mar 2007 , 6:06pm
post #3 of 6

I use this recipe for everything - cakes, FBCTs, etc. I happen to use salted butter and 3/4 c of hi ratio shortening (Sweetex) but the 1 c regular shortening works fine also. I never have any problems with bleeding when I do FBCTs (but I do recommend using Americolor gels) and they don't stick to the wax paper at all.

http://forum.cakecentral.com/cake_recipe-1948-Butter-Cream-with-real-butter-for-decorators.html

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patton78 Posted 29 Mar 2007 , 7:27pm
post #4 of 6

Okay thanks, I was wondering if I had to use a recipe that had some butter in it. Also, what consistency of BC is best for making an FBCT?

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JanH Posted 29 Mar 2007 , 7:35pm
post #5 of 6

Here's a FBCT thread that has a different recipe:
(Part Crisco, part butter.)

http://forum.cakecentral.com/cake-decorating-ftopict-2845-.html
(See squirrellycakes post)

HTH

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patton78 Posted 29 Mar 2007 , 8:00pm
post #6 of 6

Anyone else use an all crisco recipe for a FBCT with success?

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