FBCT - Frozen Butter Cream Transfer
Color Flow - dries hard?? maybe like royal icing
( I have never done color flow, but my impression of it, is that it dries hard, however, I could be wrong)
The butter cream icing thaws out really fast, so you still have the butter cream icing consistency when you are done, instead of trying to break a tooth on biting into a solid piece of icing.
Also, from what I understand, there is a difference in technique. When doing a FBCT (or a chocolate one for that matter) you work backwards, piping the details you want on the front first then ending with all the backgrounds. You flip it over to put it on the cake (also means your template needs to be reversed). With colorflow you would pipe the background then the fine details and the top stays the top.
Anku,
Color flow does dry very hard and can be brittle! I tried the FBCT and it did not work well for me. Kudos to those who use it (it looks great!). I find that the chocolate transfer is better for me. IF you try the CT just note that you must purchase candy coloring because of the oil base. The water base in regular gel colors will cause the chocolate to seize.
Thread on color-flo, picture flow and chocolate transfers with tips on using candy melts/choc. chips:
http://forum.cakecentral.com/cake-decorating-ftopicp-878171-.html
HTH
Thankyou everybody for all the help and clarification. Now, I want to attempt FBCT and Color flow both! I was reading the instruction of FBCT posted on CC and am little bit confused when they say
"When you have finished coloring in your graphic, smooth the back while gently pushing without blending your colors underneath. This will settle your frosting into the grooves and create a smooth finished project
Does this mean I have to take the picture out from the cutting board and then smooth with the BC icing??? Does it have to be the color of the cake?? What should be the consistency of the icing when i'm doing the filling?
Thanks
while your FBCT is still on the paper you lightly frost the back of the transfer (it wont affect the front), you do this so the lines in the transfer will kinda meld (word?) together. Just use the same color that you frosted your cake with...if you use a light enough layer of frosting on your FBCT you shouldn't need any kind of border around your transfer. I use a thin to medium icing when filling in my outline, but a lot of people do different things.
(I hope I made sense)
HTH
Christi
Thanks christi! It surely halped. Actually my friend requested a puppy cake for her daughter's 2nd b'day and she has a photo of a puppy that her daughter's absolutely adores...so I'm planning the FBCT route.....never done it before but hey, there's always a first time right
!
Hope it turns out ok...
I have done both and have to say I prefer the color flow. Color flow is just like royal icing (consistancy and hardness), but dries shiney. FBCT is nice because you can cut through it and eat it like you would any bc decoration, BUT you can't get the color perfect like you can with color flow. There will always be fine lines in it. The color and smoothness is not perfect like it is with color flow. I'm not sure I'm explaining that right. HTH.
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