Okay I am going to try and get brave and do a bct, but I'm not sure just how thin to make my icing. I have the recipe for the icing I think but if this is the right one it doesn't sound like it is thin enough, so question is how thin should it be? Thanks in advance for any help.
but dont make it too thick either.... a medium consistency is what you want, like Diane said follow the directions and you will do ok.... my first bct came out ok actually, but I didnt do the frosting layer thick enough.... the transfer came out wormy looking... was told it was too thick... and then Cali4dawn (I think it was her) told me to use a brush afterwards and "paint" out the worm look.
Dawn's tutorial is the best...if you've looked at that you're ready! This article has some great tips too...
http://www.webmall1.com/sweetdreams/frozbutter.htm
When filling in, your BC should be like writing consistency.
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