I have done several bc transfers and I just can't seem to get the frosting smooth. Any advice? It always seems to come out with lines through it. I have tried to smooth it down, but that doesn't help. I have tried several different ways of putting the icing on but they all come out the same. I am doing two this weekend for my neices and would like them to turn out better then the rest have. Please help. Thanks for any advice in advance. 
instead of smoothing with the spatula (like in the tutorial) I lay a piece of paper towel over it and smooth with the fondant smoother (like the viva method) over the back to smoosh it all down. Now I am not saying that I got all of the wormy lines out, but it works pretty good.
When I try to smooth mine out the outline seems to move/spread. Am I doing something wrong??? I have only done two but will be doing a few more before I get my arm for my projector. Then I hope on to bigger and better decorating...
Mel,
I did my first one today. I used a 3 tip so it had a good bit of icing on it. After the buttercream had dried about 10 min., I used a piece of typing paper and laid it on top and rubbed lightly. It's not perfect but I thought it turned our pretty good. You can look at it in my pictures. It's the Mr. Incredible cake.
I've done several FBCT and have had no trouble with lines or ridges. I usually use medium consistency buttercream for the outline and then thin it down to a thin consistency for filling it in. The thinner consistency allows the buttercream to flow together more smoothly without lines and ridges. I've never used any paper towels or smoothing methods between layers. I do all my fill-in colors and when I'm done, I usually do one final layer in the same background color as the cake color. Then I light press down with a spatula to make sure there are no air bubbles or lines. I try not to make mine too thick. They are usually about 1/4" to 3/8" thick. I freeze them for 1-2 days before removing from the waxed paper and placing on the cake. Several of them in my photos are Clifford, Winnie the Pooh, Kermit, and Cat-in-the-Hat. Hope this helps.
Just as KraxyKross mentioned, make sure the buttercream flows so a thin consistency is good. If too thick, you will have lines visible in your picture.
Like Kathy, I don't seem to have a problem. I use a thin to medium buttercream and basically bury my tip as you would do for color flow or chocolate transfers. If I have any lines when I turn it onto the cake, I wait a few minutes, rub it with a Viva and that's it. I think I had a few lines in the first one, but it was a half sheet complete transfer, so there was a lot of filling in. Just use your tip as you would use fabric paint.
Quote by @%username% on %date%
%body%