Fbct...why Can I Not Get It???

Decorating By RaquelR Updated 20 Jun 2009 , 10:52pm by motherofgrace

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RaquelR Posted 18 Jun 2009 , 10:30pm
post #1 of 13

I need help!!! I just did one on monday for my husband on monday and it was HORRIFIC! I was mortified with my end result!

I used the wilton (no butter) white butter cream and I watered it down a little with milk.

I used a #1 and #2 circle tip for the outline on waxed paper. I froze it for about 20 min.. and filled each section using a #2 or #3 tip freezing after each section. when completed, let freeze for about 2 hours or so. When I put it on the cake... only parts of the transfer came out... the colors were running into each other... and it was just like taking melted candy off a wrapper!!

My husband still loved b/c you could see what t was supposed to be.. but i was mortified and upset!!

What did I do wrong?? I have watched and read so many tutorials.. i dont kow what else to do!! my sons b-day is next month and this was my planned method for his cake.. but now I am not so sure.... any help is soooo welcome!!!


12 replies
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CakeMommy3 Posted 18 Jun 2009 , 11:10pm
post #2 of 13

It didn't come out because you used a no butter recipe. You have to use a buttercream recipe that is all or mostly butter. I tried it with the shortening buttercream just to see what would happen, and it all crumbled and stuck to the waxed paper.


I have used this one and it came out really well. I would say your technique sounds really well. I make mine and I didn't freeze between each color, but I don't see how that would hurt. Good luck!

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noyhoward Posted 18 Jun 2009 , 11:29pm
post #3 of 13

Wow,good to know.I usally make my own buttercream but I thought that I would try Sam's butterctream.I did a cake yesterday trying to do a transfer but did not work & didn't understand why.I've done it before with homemade buttercream(w/butter) & it always worked.Now I know that it needs butter.Thanks for the info.

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bellsnbows Posted 18 Jun 2009 , 11:36pm
post #4 of 13

Sorry for your frustration! I do FBCT all the time, and I do not use any butter in my buttercream. I have to let mine freeze overnight or at least 5 or so hours before I put it on the cake. Comes off just fine after that! Hope that helps!

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ljdills Posted 18 Jun 2009 , 11:37pm
post #5 of 13

I always use Sam's buttercream and I haven't had any trouble with my FBCT. I usually will add a little piping gel to whatever color I am using for the outline, but other than that I don't make any other changes to the buttercream. If the colors are running together maybe your buttercream is too thin. I also do not freeze between steps. Sometimes I may let the outline sit for a few minutes to crust, but usually I don't even do that.

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millionairess Posted 18 Jun 2009 , 11:40pm
post #6 of 13

That happened to me once as well even though i used butter in my butter cream. I noticed that if the consistency is not stiff enough , it tends to not come off the plastic. However i do let it freeze overnight if possible. HTH

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indydebi Posted 19 Jun 2009 , 12:59am
post #7 of 13
Originally Posted by CakeMommy3

You have to use a buttercream recipe that is all or mostly butter.

Not true. The only BC I've ever used is all crisco.

I have better luck with parchment. It releases much better than it does on wax. I also let mine freeze overnight or 12+ hours.

Did you put a backing on the image? This helps tie the image together (although I have done one without a backing, but I had to work really carefully.)

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bfranzen Posted 19 Jun 2009 , 2:31am
post #8 of 13

I just did a FBCT this afternoon (my second one!) and I used plastic wrap instead of wax paper, on the advice of several threads that I read. I used a half butter/half shortening recipe and I only froze for about 45 minutes and it was fine--the wrap peeled right off! I'm sorry yours didn't turn out--I was a nervous wreck about mine turning out since it was a cake for a new customer!


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chellescountrycakes Posted 19 Jun 2009 , 7:08am
post #9 of 13

I too have wondered what I do wrong. i cant get one to work for anything. have used saran wrap, wax paper and parchment.

I use a 3 stick butter/ 1 cup crisco BC and it breaks, it literly breaks to peices. OR it doesnt come off at all. sometimes BOTH.

I dont know what I am doing wrong. I have frozen and not frozen, I have greased the paper with crisco, and not, I have put a backing on it, and not.

My goal is now just to get a semi decent outline of the transfer and fill it in by hand. Thats all I can fiqure out to do. Both my beer can and the my little pony cake were transfers gone wrong that I got maybe 1/8 of the transfer on and did the rest freehand.

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Juds2323 Posted 19 Jun 2009 , 7:32am
post #10 of 13

I've never done a fbct. I fell in love with the pin prick method and have yet to have an instance where I wanted to try a FBCT over it. But then again, most of mine haven't been too detailed. The don, dodger and cabrini cake in my pictures were done with the pin prick method.



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Shelly4481 Posted 19 Jun 2009 , 3:10pm
post #11 of 13

A too use all shortening recipe and never have problems. I don't freeze between steps, that may be part of the problem. Freeze for at least 12 hours works best. I also put them on a flexible report cover, bought at a office supply store. Wash it first, put picture in sleeve and work away, comes off very easy. Don't give up, you'll figure out what works for you.

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RaquelR Posted 20 Jun 2009 , 10:43pm
post #12 of 13

Thank you all so much for your advice and words!!

So freezing is not neccessary in between colors??? I will try this next time. I have another coming up for my moms bday in July.

What is a backing???

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motherofgrace Posted 20 Jun 2009 , 10:52pm
post #13 of 13

this is the one i use, ive only dont it twice, but its worked great both times



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