Last Minute Help With Fbct Needed
Decorating By springlakecake Updated 28 Jun 2006 , 5:23pm by springlakecake
I am about to do my first FBCT. I am nervous I am going to screw it up so I have just a few final questions. How long can it be left in the freezer? I read the tutorail and it said she has left it in as long as 24 hours, can it be longer? Also is it absolutely necessary to edge the transfer in the icing that you are icing the cake with? I have looked at some others in the gallery and it just doesnt look like some people are doing this. Is parchment paper a good choice over waxed paper? Any other tips would be appreciated. Thanks
Also should I do this all in Medium consistency?
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I have left my transfer in for longer than a week, just make sure it is wrapped well to protect from picking up smells and freezer burn. I didn't put the colour around my transfer and it worked out well. Another suggestion people have done is make the transfer the size of the whole top of the cake if you don't want a raised part on your cake. I like the raised up effect that the transfer gives. Don't be worried the transfers are very simple to do and alot of fun, sort of like colouring with icing. I used medium icing consistency with my transfer, you don't want it too thin or too thick or will be hard to do.
So i could just wrap it up after it has frozen-in what? plastic wrap?
I do my FBCTs on a cake board covered in wax paper. When I am done, if I want it to stay in the freezer for a while i lay a piece of Glad press and seal over it and seal all the air out.
Thanks everyone! I just did a John Deere Tractor this morning. I THINK it turned out pretty good, it was fun and pretty easy actually. It is in the freezer now, I hope it turns out as good as I think it did. Thanks for the help.
Merissa, please post a picture when you can. I have my first batch of buttercream (for frozen transfers) mixing right now. I am excited yet nervous. I would love to be able to do a John Deere for my nephew. I am thinking about doing the head of a horse or the outline of the US map. I want to do the map for July 4th.
I used the recipe on here for frozen buttercream icing but there sure is a lot of fat in that recipe. What recipe did you use?
darkchocolate
I just used my regular buttercream icing (in the article it just said to use a "buttery"icing meaning at least 50% butter-which is what I use anyway). So it was 1 stick butter, 1/2 cup crisco, about 4 1/2 cups of sugar plus vanilla, almond flavorings, and 2 T of heavy cream. So I hope it works! I will post my picture when it is done, it probably wont be until saturday or sunday though.
Dont be nervous (i was too, but really it was pretty easy, easier than color flow I think. ) I think mine turned out good (okay, so I cheated peeled the parchment from the cake circle and peeked when it was frozen and it looks good! I am excited to finish the cake!) Post yours too!
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