Ok I made my first FBCT this weekend..... The CTR cake in my photo's....
Anyway I had issues with squigglies, but Ive read many a thread on that... so I think I know what I need to avoid that in the future....
I think Im doing it wrong or something though..... because I piped the transfer, someone said don't make it too thin, so it was probably 1/4 +/- inch thick maybe? Anyway so I was happy with it... but then when I put it on top of the frosted cake... because the FBCT is more frosting, and higher/thicker... I have this picture which sits above everything else, and not flat... does that make sense?
The picture makes a hump in the middle, its 1/4 inch +/- more frosting.... I piped stars all over the top to hide the fact that the FBCT was higher than the rest of the frosting, and that worked... but I don't want to do that every time.... My FBCT also cracked... I guess I want to know how you get the FBCT the same level, flat on the cake? Do you use barely any frosting? Do you put the FBCT on top of the cake after the crumb coat and then frost your final frosting layer around it?
Am I doing this wrong?
Ok, to avoid that "raised" fbct.....all you have to do is make the entire top of your cake an fbct.
I have a pokemon cake in my photos that I did this to.
I don't know if it shows the whole top of the cake, or the cakes & the ccc. But....what I had to do was draw a 6" circle around my fbct and then pipe my fbct and then pipe the top of my cake and then freeze, etc. and treat it as you would any ol fbct.
hth!
OK, can SOMEONE please tell this noob what FBCT is??! I keep seeing it and mumbling various combinations of what it MIGHT be.....so far I think the funny bumbling Cake Taker is the best.
FBCT= Frozen Buttercream Transfer.
See the tutorial here:
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
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