A new fellow is starting work tomorrow and I wanted to give him something to remember his first day by. I made a rather elaborate FBCT starting with Wilson black icing and buttercream dream.
It stuck HORRIBLE and marred the surface of my 4" high 8" square cake...three layers with simple syrup and lemon curd. Urggg!!!!
Can't tell you how mad I was! 
I redid it with plastic wrap instead of wax paper (as others had suggested. I also put it on one of those air-flow cookie sheets.
As advertised, the plastic wrap did not stick and worked like a charm.
Now the interesting part...the cookie sheet froze that puppy solid in only about 30 minutes...it was stiff as a life sentence! It went on smoothly this time and came off like a dream.
Thought everyone should know about the pan!
Hey thanks for the tip - been toying with doing a FBCT for a cake this weekend, may just try this. One question - did the plastic wrap wrinkle up when you put the icing on it? How did you keep it from wrinkling? (okay two questions)
When doing fbct,I use refridgerator magnets to hold the plastic wrap in place on the pans.
First I lay my picture on the pan,then I put plastic wrap over top and use small magnets to hold it in place.
i've never done a fbct and i've been trying to gather ideas from here this sounds like another good tip.
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