I had a thought ( bear with me ) about making a FBCT stick to the fondant covered cake. What if I applied a layer of piping gel to the bottom (top) of the FBCT before I flip it over onto the fondant? I know that piping gel works for making fondant stick to your already iced & crusted cake, so would it work the other way too? Or do you think b/c this BC is non-crusting instead of crusting that the piping gel would just make a slimy mess? <shrug>

Is this for the top or side of a cake? If it's for the top, I would think that as it thawed, it would stick fine without the need for anything else. Someone else may have more experience that I do though.

Yes, it is for the top of the cake. I am just worried about it shifting around before it thaws &/or sticks itself to the top of the cake.

I just did this for the 1st time today and actually used a bit of corn syrup as a "glue"

What BC recipe did you use?

I use 2 lb PS, 1 C sweetex, 1 C butter, flavorings... humidity in FL is never on my side, I have to cut out some butter to shortning ratio some days. But never the less it transfered OK. Do you find one transfers better than another? Id love to find a better one for FBCT, I have a hard time in summer getting them to come off the parchment !

I have only ever used the BUTTERY recipe that comes with the tutorial here on CC. Not very impressed with the flavor or texture though. I think it is greasey & gross, so I make sure that I don't get a piece of cake with any on it. Positive side : it comes off the paper really well.

What is sweetex?