Could someone please tell me how to do a FBCT or even a BCT I keep seeing so much about. It looks fun and I want to try it on a birthday cake I have coming up. Do you make them yourselves or is it something I have to buy. 
Thanks
Tonya
go to the articles tab, and under "how to" there is a full set of instructions for fbct which are really good. i would have cut and pasted it for you, but not sure how to do in a forum 
http://cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
This should be it. I haven't done one yet, but really want to. Maybe next week. 
Thanks for the information. I was wondering however, instead of actually coloring in the picture could I use tiny stars for the larger pieces and color in the smaller details.
Thanks a bunch
You could, but the stars will be flattened against the surface you're working on, remembering that it's the bottom surface that will show on your cake, not what you see on the top. You could always go back and star tip it once it's on the cake if you want to give it more dimension.
I was wondering about this method too, thanks for the link. For anyone who has done it, is it pretty easy to do? The article makes it LOOK easy, but just wondering! Also for anyone who knows, when you put icing all over the back (over the completed image) is it thinned down quite a bit? I would worry that I'd mess up the image.
"I" think it's one of the easiest techniques there are that gives an incredible result, but others have had difficulty with it. I would not thin the icing down at all. There's really no need. The icing on the back is to give it more depth so it won't break as easily. I've done a lot of these cakes since I learned this technique a little over a year ago. A lot of the ones I've done are posted in my photos.
I LOVE this technique! I don't thin down my icing when I put it over the back, however, my icing is at a thinner consistancy for the rest of the transfer. It makes it easier to fill in and "seep" through the small spots. I have done a few of these now, and I think it's an easy way to get a desired image on your cake. Good luck and have fun with it. Once you do it, you will love it! I'm very new to cake decorating, and these have given me some added confidence.
I think it is very easy to do. I have just started doing cakes and this was the first thing I did. I don't have pictures of it yet since its for my daughters birthday next month and all I've done is practive ones. But I"ll post a pic after the party. I love doing this and can't wait to do it again.
Tracie
Thanks for the info-Should the consistency be about medium then to do the filling in? Also when you smooth the icing on the back (before you add the icing all over the back) is it supposed to smear it a little, or would that mess up the front? Do you think this technique looks better than color flow?
I tried a FBCT for the first time wed. night. I ended up smearing it when pushing it down, but figured i was "smoothing" way too hard. So, that would be my tip, do VERY gentle smoothing. This is definately going to be something i will try again! IMO i think color flow looks better, but the FBCT can just be cut right along with the cake, can be done quickly, and is ready quickly, unlike color flow. I think the choice of which to use would depend on kind of cake used. I will only do color flow if i want my pieces to stand up, which the FBCT does not.
Here is a tip on smoothing the back of FBCT. Don't use your spatula. Dip your fingers in powdered sugar and gently pat it down.
Thanks for the advice, I cant wait to try soon!
I love doing the transfers, I have alot of them in My Photos...check'em out.
Good luck...have fun 
I tried this for the first time last month. I like it better than the color flow. I do have a couple of tips. Don't make it to thick. Start with something very simple, first. I have a picture of it in my "photos". Because it was suppose to look like a gargoyle statue the "holes" (where I didn't smooth it out well) made it look great.
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