Need advice! How thick should a FBCT be? I know this will sound very specific...but is it like 5mm or less or what? Because i just completed my first "proper" one and it "sticks" out of the surface a lot. Prior to this I had tried a FBCT with a soft icing, needless to say it was a mess .

I read people pipe around the picture to cover the space in between the transfer and frosting...but as you can see, i did a messy job of it. Should I be pushing the FBCT down into the frosting more?? Btw, this is a practice run, I've actually covered an upside down cake tin with frosting

I've read that SheliaF does the background also as the FBCT but if one dosen't do this, what's the trick to get it nicely laid on the frosting?

Thank you!

I'm probably in the minority here, but when I do bct's, I do not ice the whole thing in white afterwards. For instance, I would just do the black lining and then fill in the color and then just freeze that part. Sometimes it can get a bit tricky--but I haven't broken one yet.

For details like the whiskers on Masy, I would just pipe those on after I transferred onto the cake.

Also--I'm wondering if your transfer didn't "settle" well because it wasn't on an actual cake--but just a pan. How thick was the icing on the pan? Just a thought.

HTH!!

Lisa

I do the whole top of the cake, just like the upside down icing, if the cake is to large for that, i will do an area that has a boarder on it, like a retangle, then fill in the area around the picture with something, many times its cookie crumbs.

Excuse my slowness this morning....I don't quite get what is meant by "just like the pside down icing"?

Thanks you llj68! I'll have to try that.