The third time was alomost a charm. I worked on my FBCT last night and i put it in the freezer for about 6 hours. I really thought that I almost had it. However, I did not. This time, the image looked great, but when I placed it on the cake, some of the outlines did not peel off and then I realized that half the image was not firm and stayed on the parchment paper. What could I have done better? Left it longer in the freezer? Not used parchmant paper? Change BC recepi (I use 1 cup crisco, 1 tbs meringue powder, flavorings, water, poweder sugar. Please help, I want to succeed.
Thanks, Sharon.
I use the buttercream recipe from the tutorial by cali4dawn. She recommends using a very buttery bc.
Buttercream for Frozen Buttercream Transfers by cali4dawn
1c Crisco
3 sticks butter
2 tsp flavoring
2lbs powdered sugar,sifted 5 times
? Cream butter and shortening well
? add flavoring
? slowly add powdered sugar
? mix on 8-10 speed for approximately 5-10 minutes for smooth consistency
I also added a tblsp of meringue powder when I was sifting.
There is a recipe by squirrellycake for FBCT, I Dont think it is in the recipes, but somewhere in the forums. It does not crust, but it is a perfect consistency for FBCT.
the recipe is here, scroll down about half way
http://forum.cakecentral.com/cake-decorating-ftopict-45984-squirrellycakes.html+fbct
dodibug,
I love your quote!
I love Jim Gaffigan. He has a couple of stand-up specials on comedy central. If you get the chance to catch them he is too funny! He was here in town a while back and we couldn't go! 
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