Hi all, this is my first post, and first week on CC. I am dying to make a BCT, and was wondering what was the best BC to use and technique. I did find an article on it but experiences are always best! Thanks 
Thanks to all of you that have guided me, I hope to post a pic of the one I eventually make! 
I never even knew about FBCT until I found this website and I LOVE them!! That's how I did the football cake in my photo's along with the going away cake (SC as a golf course)....that one was my first try 
I followed the tutorial on this website...just search for FBCT and it should come right up. Also there should be links to other discussions on there about icing consistancy and such if you still have questions.
Hope this helped!
You'll love the techinque!!
Chrissy 
I just did my first one this week (sorry, no pics up yet) and it was so much easier than I expected... and lots of fun too!! The recipe for BC that I used was provided as a link in the instructions on this site and worked great... I'm thinking that it freezes more solid because of the high butter to crisco ratio, but I could be wrong. I highly suggest that one!
I've always used the 1/2 crisco, 1/2 butter recipe. It works great for me, I haven't had any problems (well, except when I made the transfer too thin, but that was my own fault, not the icing).
http://www.cakecentral.com/cake_recipe-1602-ButterCream-Icing-for-Frozen-Transfers.html
I always use this recipe and it works fabulously!!
Quote by @%username% on %date%
%body%