2Nd Fbct And No Worms This Time, Woohoo!!
Decorating By coolchc21 Updated 26 May 2007 , 3:40pm by yummy
wow, really impressive! looks good enough to eat lol. well done you nailed it!
Looks great. Will you share how you got it so perfect? Mine always looks terrible.
Thanks, Melonie
Melonie, after I did my last layer, I stuck it in the freezer for 30 min. Then I took my wooden fondant roller and rolled all over it pressing the icing down. So it was stiff enough on the top not to stick to the roller, yet still soft enough on the inside to push everything down. I then stuck it back in the freezer for a couple of hours. 
Sandra, sometimes when you go to fill in with the icing after you outline, you can see the lines from your tip. My first one had quite a few. This time, I made sure I thinned the icing quite a bit, then used my roller to smooth out any lines that I had. I hope that makes sense.
u were smart picking the colors 4 this b/c i always end up getting stuck with red n black for my fbct ...
i am going to try this coming week, i was wondering if using this on a cake I assume you can cut cake normmally thru the transfer like it was buttercream icing right? I was thinking if did chocolate transfer it would have to "break" to cut. I need to make some baby blocks for about 10 days. Can i make these up and leave in freezer for a few days? cant wait to try, but scared at the same time
sltoklahoma, I'm afraid I still have not attempted the chocolate transfer, but I believe it would "break" when you cut it. The buttercream transfer just melts back down to normal consistency so you cut into it fine. I think they should be fine in the freezer for a few days.
wow that looks amazing! I have not attempted the FBCT yet I am anxious to try it though.
Thanks for sharing...I've been wanting to try a fbct.
Thank you so much for all the tips. 
I'm going to try one tonight. Have a great Holiday!!
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