Hello
I attempted my first FBCT last night. I outlined it and then filled it in. I didn't put a back layer on because I read a few posts that said it was fine without. Well, when I went to take it off the wax paper it cracked. The outline cracked and a whole piece of the transfer cracked off.
What am I doing wrong??

I have another one to do right now and I would like to know how to fix this before I try again.

Thanks in advance

That is why I do the back cover. With it a little thicker and frozen solid I haven't had on crack on me. I am starting to do them without the backing if they are small, but I have done ALOT of them now and kind of have a feeling for it . If you haven't done several I would stick to using the backing.

Thanks NEWTODECORATING

OK so just to make sure i know what to do, i do the outline first- freeze- then fill in the colors - freeze - then do the backing - freeze... Is this right????

You got it!! I would freeze the last time for at least 2 hours. That help with the cracking problem too. I have done it in as little as 30 minute though.

Thank you SOO much for the help. I am going to try again now. Wish me luck

well i made another one and it didn't crack or break - thank you NEWTODECORATING.

Now i'm wondering what technique to use so the frosting is smooth. I'll try to attach the photo so you can see what i mean....you can see where I piped frosting, like on the egg and dino face.

Based on your photo, it looks like you need to "pat down" the back side of your FBCT so that you can get rid of the worm holes. After I fill in the FBCT, I use my finger (covered with corn starch) and gently "dab" the back to smoothen out the image. After I finish patting it down, I freeze it to stiffen up the image, then apply the back layer.

Also, the consistency of your BC makes a difference when doing FBCT. I think the recipe is posted on CC somewhere. After you do a few of these, you'll get the hang of it.

GREAT JOB!!! Yes the consistancy of the icing plays a role in those squiggle lines. I use the recipe from here....Buttercream for FBCT. I thin it some with water. Also, after the transfer defrost and crust you can use a VIVA papertowel to smooth out the surface.

Your doing a wonderful job. A few more and you'll be a pro!!

Thanks everyone for your help. I completed my third FBCT in two days! On my third I used the recipe on this site and it came out much better then the first two. It cracked but it was only his hand and it was my fault because I was in a hurry. I attached the photo below. I'll keep up the practice and hopefully get better every time.

Wow I see your improving each time. I see less squiggles and a more smooth surface on George! Great job! Don't you love the buttercream for FBCT icing!

hi everyone. i am planning to do a buttercream transfer for the first time. the cake is for my cousin and it is for friday. do you think i can do the fbct on wednesday and live it in the freezer until friday? that will be ok? also , since iam new to cake decorating, i would like to know how i know when the consistency of the bc is right, for example when is thin, medium and stiff?for how long do i have to mix ?i will appreciate any advice. by the way , i never knew this site existed. i am so glad i found it. you guys are absolutely helpful, patient and very talented. congratulations!

When I discovered the FBCT transfer method, I used the recipe and tutorial on this site. At the time, I was still using my standard buttercream to ice my cake with. Rather than making two different icings, I thought I'd try to use the FBCT icing as my cake cover, too. NOW, I use the FBCT buttercream as my all-over icing, even when I don't do a FBCT. Everyone LOVES it! It is so nice and buttery without being TOO buttery. Easy to smooth with the Viva method and great for piping.

I also find, that the longer you beat this icing, (I usually go a full 10 minutes) it whitens up really bright. The three sticks of butter are really unnoticeable. Just an FYI.

I've frozen FBCT's for days and had no problem.