Just wondering how hard Chocolate transfers are and if they are done the same way as FBCT. I have done FBCT but they don"t seem as clean as ones I have seen here on CC (on mine the buttercream is kind of stripy) Maybe because my buttercream is too thick??? Anyway thanks for any advice I can get.,

This is a preview video of Sharon Zambito's Sheet Cake Secrets DVD, and she shows part of making a chocolate transfer for the top of her cake. I haven't tried the bc transfer, but chocolate and royal work very similar, except you don't thin out the chocolate like you do to flood with royal. You pipe the outlines, let them set, then fill in. If you google
"chocolate flood work", you will find many tutorials. HTH

Thank you that helps