spongebob-bday1

Love it!! I find FBCT break easily, would never attempt a full surface one. any tips?

@melanie2010 -- I'm still perfecting this technique (this is only the 4th full surface FBCT I've done). I've made slight changes to ABC recipe and application each time. Best tips so far are...level, crumb coat, ice sides, and chill cake before applying top surface FBCT image -- make your own icing, use 2:1 ratio of butter to shortening, add meringue powder for crusting, thin with milk -- color your own icing, allow deep colors to rest before piping -- thin first layer icing to almost runny, thin second ...

@melanie2010 -- thin first layer icing to almost runny, thin second layer to spreading consistency -- freeze sheeted image +3 hours -- support frozen sheet from bottom when flipping over (I spread my fingers out and lay sheet across palm and forearm), slide support out from under image gently laying sheet on cake surface -- position image by gently tugging wax paper edges (do not lift sheet by opposite edges/corners else sheet may bend/crack).

Thanks for the help!!