I plan to make my first FBCT in a few weeks... I searched for FBCT and looked at almost all the results in the gallery. (to all of those whose FBCTs i oogled over.. bravo! so much beautiful work!) I read in a lot of descriptions that the ones that were really smooth (as opposed to looking a little more raised than the rest of the cake) that the whole top of the cake was a FBCT. most of these were smaller cakes (9, 10 inch, mostly round ones.) I was wondering if anyone who has done that has made a larger one.... My cake will be a 12"x16"... is this possible? I would love to cover the whole cake because i'd like to have the writing in it also.. look smooth and my writing on cakes is less than desirable! tracing would be good! As i have never worked with these, i'm not sure how hard they are to handle....
any advice or tips would be helpful!
I personally would not tackle a FBCT that large. I might do the image and you could trace the writing in royal icing and then put it on the cake.
ok... just an update, and neat idea i tried:
i practiced my FBCT today... i ma very happy with how it turned out. i only made an 8" round for the practice cake, but i did make the FBCT the whole top of the cake! i know this is nothing compared to a sheet cake, but now i know my limits! the picture i used for the transfer was a 8x8" square, and silly me iced the whole thing and stuck it in the freezer. didn't realize what i did until i took it out of the freezer an hour and a half later!knew that would never work, so i was very discouraged for a minute...
...then i thought i'd try to 'fix' it, since it couldn't hurt anything. i placed the pan i baked the cakes in upside down over the transfer and scraped all the extra off from around the pan with a putty knife, then took the pan off and 'smoothed' it with my finger, slapped another layer of BC on the back since it was kinda unveven, and popped it back in the freezer. a half hour later, i flipped it onto the cake, and it was perfect! (well, the transfer's a little sloppy, but it fit!) i just piped a border around the top and Voila! even my BF was surprised! (until i told him the filling was mocha... now i get to eat the whole thing myself!!!)
yay! now i just need to practice a bit more.... but i'm a lot more confident now!
thanks to everyone who gave me the encouragement! 
You shouldn't have a problem with your 12 x 16 I have done several and as long as it is good and frozen and about 1 /4 inch thick you will be okay. I usually leave my whole cake FBCT in the freezer overnight so I know they are frozen solid. I also use plastic wrap pulled very taught over the cardboard then taped . I flip it then cut the tape and lift off the cardboard then the plastic wrap. I think I get a smoother FBCT using the plastic wrap.
thanks! i think i'll try that next time! also, i'm only crumb-coating the top before i put the transfer on... there was way too much BC! not that we mind...lol! does anyone know if making the BC a little thinner will minimize the lines in the transfer? there's a lot of them.... i was scared to spread too much because i didnt outline anything... 
couldn't decide on a color. maybe i will outline in diff. colors, let it set a bit, then fill in the spaces and spread it around more? i think i just need to try again, but i can't make another practice cake til this one's gone!!! by the way, my first time making WASC... oh my gosh! it's so wonderful. even the picky BF actually said he 'loved' it!
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