Ok I've actually scanned the various topic headings that have to do with FBCT - and nobody really came out and asked my question LOL
I have read numerous posts on the whole subject of high ration shortening- apparently it can't be bought in regular stores - the problem is I don't have any specialty stores anywhere nearby and or various reasons can't order online from the recommended online sources (most importantly being time factor LOL)
Leave it to me to not practice this first before doing the actual cake. Oh well, live and learn and I'm a LBFU person (learn by fucking up) LOL-
People mentioned they tried taking the FBC off the paper when they didnt use high ration shortening and it didnt come off well- I guess it'd be too much to ask how badly that would look (like a comparison photo lol- with high ration shortening looks like this - regular BC recipe looks like this )
Another question since I can't imagine doing the top of this cake any other way and it's for tomorrow. Are there ways of getting the thing of the paper like say laying it on the bottom of a warm cookie sheet? Or maybe having lightly greased the paper first?
Any suggestions? We all know that people end up doing creative things in the kitchen when they have to subsitute- since you are all pros, I'm wondering if you could give me some feedback on this. What are the ways to make FBCT work without using high rationing? And if anyone has photos of an FBCT they did without high rationing shortening, can you post the pic please?
UGH I Hate living in the boonies lol
PS i'm driving to the other side o the island today to go to the beach- gonna see i fI can zip to Michaels- wonder if anything they have premade would work?
HELP LOL
I've only used 1/2 crisco 1/2 butter recipe and have never had any problems. I also use the Wilton Parchment Paper and nothing sticks to that, not even royal icing flowers or color flow!
http://www.wilton.com/store/site/product.cfm?id=3E3174D1-475A-BAC0-5641A2B43D694CA0&fid=3E32DBB4-475A-BAC0-5228CA6225151595
I don't know a whole lot about FBCTs..I've done one so far just to try it out and I didn't use hi ratio shortening...here is the recipe I used..
http://www.cakecentral.com/cake_recipe-1602-ButterCream_Icing_for_Frozen_Transfers.html
I think it may even say not to use hi ratio. I made a gorilla and he didn't stick at all. I just followed that recipe and followed these instructions..
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
I hope this helps
I have done 2 recent FBCT. Both in my pics (Corona Bottle, Pirate). I have NEVER had a problem with them coming off of the Wax paper. Just rub the wax paper with a little crisco.. And that should work. If you look in my photos, I did the Corona Bottle label. When that came off the paper, it cracked in the middle. I let it sit and the icing warmed up and i was able to smooth it and it was FINE. Looked great actually. I just use the basic Buttercream recipe...
I did fbct for one of my shower cakes and I used crisco shortening. I used whatever the recipe was for fbct I got from this site. Just make sure that you make your transfer thick enough.
I also did the whole cake top and not just the picture. When I transferred it onto my cake I laid the transfer on my a large retangle serving tray, put my cake on top of it laid another serving tray on top of the cake and then flipped the whole thing.
I have done 2 FBCT's and I use generic store brand shortening. I never have a problem. You can look in my photos. It's the Toy Story logo and the duck with a crown. I also have never had the need to grease the wax paper. It just peels right off. I used the recipe here for the FBCT icing.
HTH
Like everyone else, I had absolutely no problem getting mine off the paper. I used parchment paper and I used a 1/2 crisco 1/2 butter buttercream. You can see my pic in the photos of John Deere.
I've only done one FBCT, and I used regular shortening for it. (used a 1/2 butter, 1/2 Crisco recipe) I had no problem with it being stuck to the waxed paper or anything. As long as you've built up a good layer of icing for your transfer and it's frozen solid (I let mine sit overnight), you can flip it over onto the cake and peel back the waxed paper.
If you have a GFS near you, ask them if they can order hi-ratio shortening (Sweetex) for you. That's what we did and they could order it for us. We then asked our local grocery store if they could order it for us from GFS since they get a truck from GFS once a week. Originally, GFS quoted us $62 for 50lb box of Sweetex. When we had the grocery store order it for us, they only charged us $58. It's definately worth asking them if they could order it for you, even if they don't stock it in the store.
Ihave done one cake with FBCT, it is in my photos, the winnie the pooh. I used an all shortening recipe and it works out just fine. I didn't find the need to put any shortening on the wax paper first either. The only thing that I did firure out is the time it is in the freezer. I actually let mine in overnight, than I saw that it was still a little soft. So I left it a few more hours and it worked out great. I like the look so much I figured that I would make a few more and add them to my photos. Will post soon.
Hope I could help.
Vic
freeze freeze freeze - that is the key.
WOW @ the responses, THANK YOU people, you ROCK , seriously ROCK BIG TIME 
Well it's now 3am and I just put the transfer into the freezer- so we shall see wht it looks like on the bottom 
I had fun doing it that's for damn sure for my first- it was a WEE bit finicky though: 
it would seem the last time I was out of town doing a cake I left my Wilton coupler etc at my bro's place 
so uh I bought a cheapo decorator bag kit for buck fitty at the dollah store HOLY well of course I couldnt use that because for a buck fitty you don't get much so instead of PIPING all the detail onto my transfer, I USED A FRIGGIN TOOTHPICK (well, about 20 actually LOL)
First time making the 1/2 crisco 1/2 butter- OMG I love the fluffiness 
- Every damn new thing I try/learn, I fall in love with. Is this what it's like? Cake decorator orgasm? LOLOL
THank you all for the advice 
- I shall post the Dora Jigsaw puzzle cake of course after the birthday tomorrow
LOL... Had to laugh at the buck fitty remark. I completely agree.. you get what you pay for. 
(my first decorating set was a dolla fitty set with the crappy plastic tips) What a difference a couple extra bucks makes! ( I now own the *SIX* dolla set of wilton basics from wally mart. 
) LOL
As far as the FBCT.. glad you got that worked out. I made my first yesterday and I'm absolutely THRILLED with how it turned out!!
I used 3/4 generic store shortening and 1/4 generic margarine (hey we live in a smallll town and it's further to drive to the "chain" stores. ) But anyhoo, it turned out fine as well. So glad our first tries turned out good or otherwise this would have been a b*tchfest about FBCT's. LOL Congrats on Dora turning out!
So glad our first tries turned out good or otherwise this would have been a b*tchfest about FBCT's.
LOL Congrats on Dora turning out!
Well not to point the Cake Gods in the wrong direction, but I'm not counting my eggs til they've hatched LOL Still have to flip it over onto the cake, and hope that it doesnt look like shit. The fun part was making up little bowls of every different colour I needed and following my directions I made about what to do first (for the layered look thing lol)
I have to get more icing sugar in an hour cause I have to do the frilly border thing still too. Egads I wish our Walmart was a 24 hour store
Am I the only one who hates that icing sugar is only sold in 2 lb bags? HELLO I'm gonna write a letter to whoever makes it and tell them how USELESS That is for cake people
Bj's wholesale ( I am sure that Costco and Sam's have it too) sell a huge bag. I believe that it is a 4 pound bag for $2.29. But I am sure that once we a realize that we need even more thna that we will b#@#$ about not having an even bigger bag. lolololo We should all invest in these copanies we can make good money, we alone keep them in business.
Vic
LOL I'm serious. How many times do you add a bit too much sugar so you add more liquid and then oops too much and oops I used up my last sugar. Well if I had a 10 or 20 pound bag Id never worry.
Thanks for the tip re wholesale- I shall check it out.
So get a load of this, the buck fitty decorating bag from the dollar store? The one i had to buy last minute because of not having my Wilton coupler/kit on hand and not wanting to spend like 8 bucks on a full plastic set from the store and then have all these damned decorating tips etc sitting in my drawer yeah so I know you're all going to be SHOCKED to hear this, but the buck fitty decorating bag? It split open all along the seam let's see, the first inch or two of doing the frilly borders/edges on the Dora cake LOL NOOOOOOOO that can't be, such exquisit quality
So THANKFULLY I had the black BC in a thick ziploc bag brought over from my house (My sister had none) so I got to remove the black from the bag, put it elsewhere, and then wash the plastic bag THOROUGHLY and reuse it for the pink LOL
My 'dream' at the start of this whole puzzl cake ordeal was to cut out the individual piece and ice them separately. Well in addition to all the logistics problems with that idea, my sister said she wanted me to use 'a fluffy icing' instead of the MMF Ive been using lately. Ok so I got to learn how to do an FBCT anyway. ! Very nice (dont mind the crack down the middle LOL)
So I started cutting out the cake pieces along the puzzle lines. Uh yeah note to self, to have done that BEFORE bringing the cake out cause 15 hungry kids dont have patience for that, so someone suggested ugh dont get that complicated, just cut up the pieces in squares - So i did lol
Thanks to everyone for the help and the ideas and pro advice- you guys all do rock I tell ya 
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