Outlining A Fbct??

Decorating By Kate714 Updated 6 Dec 2006 , 4:22am by Puglady

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Kate714 Posted 5 Dec 2006 , 11:16pm
post #1 of 16

I have done a couple of FBCTs, and always have a problem with my black outline running into the other colors. I added meringue powder, but that hasn't solved the problem. Yes, I have been using Wilton, not Americolor...don't have any Americolor black right now. Is there anything I can do to avoid the black running? Is it difficult to do a FBCT without doing an outline in black? that's probably a dumb question...

here's a link to a family crest I have to do for a cake, and plan on doing a FBCT.

http://www.heraldry.ws/html/martin.html


thanks!

15 replies
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boosqmom Posted 5 Dec 2006 , 11:28pm
post #2 of 16

Use the Wilton black icing that you buy in a tube. I use it and it does not run at all.

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MomLittr Posted 5 Dec 2006 , 11:29pm
post #3 of 16

That is some crest - can't wait to see it done! Have you tried using the Wilton black icing in a tube? I have not done FBCT yet, but being so little black would be used, maybe that is an alternative. Has anyone else tried this?

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shelbur10 Posted 5 Dec 2006 , 11:29pm
post #4 of 16

I always use Wilton black to outline, but I use quite a thick bc, have never had any problems.

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Steady2Hands Posted 5 Dec 2006 , 11:30pm
post #5 of 16

I'm not much help but here are 3 suggestions:

1. be sure to not put anything directly on the cake, like Saran Wrap.
2. leave the cake uncovered so it will crust.
3. don't let the cake sweat. It will do some sweating while the FBCT is thawing but after that try to keep it away from heat to prevent further sweating.

I hope this helps.

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Kate714 Posted 5 Dec 2006 , 11:41pm
post #6 of 16

thanks for all your suggestions. I will try to pick up some of the Wilton black in a tube...last time I checked, they were out icon_mad.gif I hope it is not too difficult...I don't think my friend will care if all the little lines on the moon, etc., are there...she's not that detail oriented icon_biggrin.gif

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Rambo Posted 5 Dec 2006 , 11:50pm
post #7 of 16

I always make my black with Chocolate BC. You don't need as much paste coloring so I think that must be why mine doesn't bleed.

Just my 2 cents.

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Kate714 Posted 5 Dec 2006 , 11:52pm
post #8 of 16

oh, didn't think of that!! that's a good idea as well.

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sweetbaker Posted 6 Dec 2006 , 12:39am
post #9 of 16

As Rambo mentioned, start with chocolate buttercream as your base to make black. I even had problem with Wilton's black gel running.

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Puglady Posted 6 Dec 2006 , 12:43am
post #10 of 16

Hi, what's FBCT? I'm new is there anywhere I can go to find out what all the acronyms everyone uses? Thanks!!

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Kate714 Posted 6 Dec 2006 , 12:45am
post #11 of 16

FBCT = Frozen Buttercream Transfer. There's a tutorial here on CC on how to do one under the articles section I believe.

thanks!

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shelbur10 Posted 6 Dec 2006 , 1:58am
post #12 of 16

puglady, there is a thread of all the commonly used acronyms on CC... i think it is in the general forum

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luvincake Posted 6 Dec 2006 , 2:07am
post #13 of 16

Kate,

I used the generic fudge icing in a can on my Tinkerbell cake. I ONLY did it for the outline, because in the tutorial that is what was suggested. Maybe worth a shot. And mine didn't run. HTH

Ann

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Kate714 Posted 6 Dec 2006 , 2:13am
post #14 of 16

the Wilton choc. buttercream? I read that too, but I wasn't sure what generic fudge icing she was referring to icon_confused.gif

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luvincake Posted 6 Dec 2006 , 2:46am
post #15 of 16

No it wasn't the wilton choc buttercream. It was actually the wal-mart brand of canned icing. That is the only thing that I use canned icing for.

Ann

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Puglady Posted 6 Dec 2006 , 4:22am
post #16 of 16

Thanks for bumping the acronym thread. I'm on my way to view the article on transfer method now. icon_smile.gif

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