attempted my 1st fbct last night.... it stinks. what tip do you suggest for doing these? also, what do they mean by putting a backing on? can i do a little freeze a liitle & not have it mess up? I have 3 due this week & would like to practice more before then.....any fbct help would be great. i have read the forums on this, but thought i would get more detailed answers if possible? TIA
I mainly use a 3 and 4 tip unless the picture is really small. I have used 1 and 2s before. I guess it depends on the details. I always outline with black, then it dries slightly before I begin filling in my other colors. I start with the smallest details-if it's a face, I'll do the eyes and facial features, then work up to the larger details. After that, I let it crust a few minutes if needed, make sure the lines are gone by patting them gently, then cover lightly with the background color or color on my cake (WHITE usually). I don't do this very thick, I just make sure it has a nice even layer. I press down GENTLY again, then put in the freezer for at least an hour. In the meantime, I ice my cake, smooth it, then flip the FBCT on-you have a minute to reposition it, peel of my waxed paper, and voila-done.
so how far in advance can I do these? I have a bratz, a cement truck, and uniqua (backyardigans) due this week... would like to get them all done before the Friday, how long is too long? Also when I put the icing backing on the FBCT do I add a another piece of Wax paper to keep it from getting freezer burn or weird tastes?
I usually outline in a 2 tip. If it were a small transfer or more detailed areas, I would use a size 1. I fill with a 4 or a 5 and bigger for the "empty" part of the transfer... meaning the rest of the cake top as I always make my transfers the entire cake top if possible.
Some people put a new layer over the entire surface to hold it all together FOR SURE, but I also think this makes it too thick and takes longer to freeze. I try to keep my transfers 1/4 thick or thinnger and I make sure it's even across the entire transfer as if I don't it will settle unevenly on the cake surface.
To keep my outline from smearing, I let it crust a bit (not too much or it will flake off) and I usually freeze my transfer for about 45 minutes. When I'm all done and the transfer has crusted (which takes a bit because first it has to come to room temperature) then I use the foam paint roller to smooth out any worming.
Melissa
After they are completely frozen, you can place them carefully either on a cardboard (still on the waxed paper I mean!!!) or something else that is sturdy and place in a ziploc freezer bag or tupperware container. I have done them several days ahead without a problem, but I slip them in tupperware or bag if it's more than 24 hours ahead.
so do you think your BC out to make it more pourable? When I did my 1st one, you could see the lines that were made with my moving the icing bag... any suggestions for a smoother look other than rolling afterward?
renkly - interesting option to use RI. Not sure but I know that RI starts to break down when it is put on BC (from the grease) so I'd be afraid of what it would do to my image. Plus, RI seems to be sort of brittle and I've never had a problem with my BC FBCT breaking or anything like that.
If you try us, be sure to let us know how it works!
You need to use fairly thin BC, that helps with the worming. besides rolling when it's all done, you can wait for it to crust before you freeze and with your finger (dusted with cornstarch) pat, pat, pat over the surface trying to get it work out the worms.
What else... Hmm... when filling in areas, don't lift the tip up, but keep the tip buried and move it around where you need to fill.
I do all these tricks and with the foam roller (just tried this on my last two) when it is ALLLLLL done and crusted is the best way I've tried yet to get it all smooth. I couldn't see ANY worming on the mouse or garfield and the ENTIRE top of the cake was a transfer.
Melissa
I have never done a FBCT but want to try one this week. I am sure this is a dumb question but what is the advantage over doing the same pattern in royal icing?? Is FBCT easier or better than royal icing???
Thanks for the help,
Renkly
To me, FBCT are easier to work with and take less time.
FBCT's to me are superior to RI because you can slice through them on your cake. And they taste good, too! 
Thanks everyone. That makes sense. I bet Royal icing would melt down and for sure it is too hard to cut through. You all do a wonderful job on the FBCT, so I will give it a try.
Thank you sooooo much for answering and sharing.
CC is the best!!!!!
Renkly
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