Ok so I'm going to give this FBCT a try I will be making this logo for my husband's work and just going to make a round cake with the logo in the middle BUT I read the tutorial so i outline the pipe in the red icing then smooth the back then freeze? sounds too easy, but it is words won't the smoothing not work I will get icing everywhere anyways any tips will help
When I did my first one, I thought the same thing, and yes, when I smoothed it out some did smear, but not so much that you can tell. I did another onwe the other day and I let it crust alittle first, then gentley smoothed it out and it worked way better! Also, I noticed that the logo has sort of a cream outline, maybe try outlinging it in that color? Just a suggestion, hth. Good luck!
I know I think that might benefit me some I will make the cake about the same color to blend in the outline of the logo but then if I get red outside the line that's what I'm afraid of I guess quit being afraid and try it thanks for the tip
How do I print this logo in reverse or mirror image I checked and I can't find anything on my computer or am I doing this wrong?
When you print the image it should give you a "options" or a "preference" button click it and choose mirror image.
Is there anyplace on this site that explains what all these initials are? I can't for the life of me figure out what FBCT is.
Is there anyplace on this site that explains what all these initials are? I can't for the life of me figure out what FBCT is.
I believe FBCT is Frozen Butter Cream Transfer. I'm still new to this and sometimes the acronyms get to me too! 
http://www.cakecentral.com/cake-decorating-ftopict-2926.html
This is a list of the abbreviations.
you are so nice i got it though it was right under my nose thanks one more question what consistency should the icing be i'm guessing thin
I find that if I make it thin I get less of the squiggles and wiggles in the finished product.
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