I'm having trouble with the fbct being smooth. On the top of my cake there are little imperfections. It's almost like airpockets. I rolled my fondant roller on both sides of it while it was frozen. What am I doing wrong? Please help. This is the second one I've done and they both had this. I can't get it to attach. You can look at in my gallery.

Use a Viva paper towel to smooth out.

When I do my transfers, I always freeze after the final coating and then take it out and place some wax paper over the back and then flip it over. I then remove the front paper carefully. I leave it out to thraw and crust over. Take the Viva towel and smooth it out; cover with wax paper and refreeze.

If I am doing it a couple of day before using, I place the transfer between to board covers and place in the huge 2.5 gallon storage bag and place in freezer.

Hope this helps you some

I think it is the nature of the FBCT to have at least a few of the the wormy lines. sometimes I will smoosh the icing down a bit with my finger into the smaller areas and before putting the final coat of icing on the back I have been taking a paper towel and using my fondant smoother to 'iron' the back and kind of push down on it to smoosh it all in. I am getting better, but I havent had one "perfect" yet. You can see mine in the gallery..the tractor (my first one...the most wormy lines) then the hibiscus (fewer lines) and then the little winnie the pooh smash cake (still a few....)

Thank you both. Great idea about the paper towel. Do either of you use the all crisco buttercream? The directions I read for fbct said to use real buttercream. I did half butter half crisco with out any meringue powder. It didn't crust at all. I think I might have been able to fix it if it would have. Let me know what you use. THANKS A BUNCH!

I use 1/2 butter to 1/2 crisco, no meringue powder and my icing does crust though.

I am looking forward to trying this technique. I love color flow so this is next.

Good luck!