Fbct,trying For First Time, Question.........?
Decorating By dolfin Updated 14 Oct 2006 , 10:43am by jayla
My fear is "PLOPPING" the FBCT on top of the cake. The first and only one I did a few weeks ago seemed so fragile and it was fairly thick. Maybe it's just some irrational fear I was having (??). I agree with whoever said move quickly when you get the FBCT out of the freezer. Mine seemed to soften up pretty quickly between freezer and top of cake (so much so, as I said that Diego's legs came off). I was mortified when that happened as the party was in a few hours. This time I'm playing it safe and making sure it is done the day before. Oh, the lessons we learn !!
Chakki - Auntsushi here 
I was a little confused about this part of your instructions ......
The other thing I do differently, is I let the completed transfer sit for about 25 minutes, then sprinkle some icing sugar on top, then press down vertically, actually a gentle pouncing motion, to get rid of any squiggle worm effect until smooth. Then I put the final coat of icing on top, again wait the 25 minutes and sprinkle on more icining sugar and smooth with fingers again vertically down. Then I carefully smooth over with a spatula. then I sprinkle a bit more icing sugar on top, cover it with parchment paper and bag the whole thing, glass and all and freeze. I tend to freeze these overnight for up to two weeks.
**** When you say you "press down vertically", I'm trying to picture this. Ok, horizontally is left to right (like the horizon).....so I'm trying to figure out why it makes a difference if you press down on the transfer in a "horizontal" motion or a vertical motion......??? When you say vertical, you mean top to bottom?? Am I making more of this than I need to? Please don't think I'm a bein' stupid here. I really are a smart girl 
auntsushi, you are too funny. lol.
those were Squirrelly Cakes's instructions. i actually don't do that part. i have no patience to wait 25 minutes, and then another 25 minutes, after i spent probably an hour on the transfer already. haha.
but i think why she specifies pushing vertically down is, if your motion starts moving sideways, or horizontally, you could start distorting your transfer, know what i mean? like things start to slide on the wax paper. if you push straight down, you can maybe fill in some of the air bubbles. i don't do any of this pushing... i take my icing bag, stick the tip in where i see the air bubble and swirl it around until i get that little bugger out. i've read some people don't bother doing that, but after the transfer's been in the freezer, they take it out, flip it over and smooth it through the wax paper.
good luck!
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