SquirrellyCakes is the BEST! 
I know most of us already knew that but today I have a NEW love for her!!!!!
I hate doing FBCT although sometimes forced too. Well, after reading some old posts I found where she had posted her own recipe and tips for making these boogers. I tried it out last night, the recipe was great, wonderful consistency and it colored great. This morning I put the transfer on my cake and cringed as I began to remove the wax paper (which is always the true test and moment of truth for me). And VIOLA! PERFECT! No tearing, sticking, nothing! Easy as pie...uh, or CAKE! 
This will be my one true recipe for FBCT!!!THANK YOU SQUIRRELLYCAKES!!!!!!
<picture me holding my glass high>
Cheers! I couldn't agree more!
Here's a recent post started by Wilma (like she said, thanking SC too!)
which includes the recipe. And a FBCT = frozen buttercream transfer
http://cakecentral.com/cake-decorating-ftopict-11881-buttercream.html+transfer
Heehee, just saw this and figured I had some new squirrel loving friends who had finally realized just how clever these little guys are, and how easy they are to love. So I was thinking, they were finally getting the respect they deserve, imagine my surprise when...
First of all, that cake is perfect! Your transfer is also perfect, good for you kiddo! HHmn, I think I might have to go to you for pointers, it looks far more perfect than mine do!
All credit is due Cali4Dawn for her technique! You know, I had done a similar technique about 20 some years ago. When I saw her tutorial I thought, I used to do something similar but not with as good results. So I noticed a lot of people were having trouble determining the consistency of icing they needed. Since I needed to come up with a cake and the only way I could do it was with a transfer, I decided to play with icing to get a consistency I could work with. So that is how the icing recipe came into being. I found it was useful for new folks trying out transfers so they would know what type of consistency they needed. I figured, if they could get the consistency downpat, they could use whatever icing they wanted and know it would work.
And it seems to work out great for a lot of first-timers. I love the tutorial here though, in the old days we didn't put that extra backing on the transfer and it really is a good thing when you don't know how thick to make a transfer so it won't break.
Anyway, it is just wonderful to see people having success with these transfers, I love it when someone tries something new out and it works well for them. We all need that to get a little confidence in ourselves!
Kudos to you kiddo and thanks everyone for your kind words!
Hugs Squirrelly
Your cake looks terrific! Doesn't it feel great when something really "works"? Congrats!
Exactly, doesn't it? I don't want anyone thinking this is the only icing recipe that works because it isn't. But if you are scared to try a buttercream transfer because you don't know what consistency of icing will work, this will give people a good idea and then they can thin down their favourite recipe to a similar consistency and be fine with it. For me, I just kept seeing people post on Wilton and all of the sites about their consistency and I figured, since I was a second time around, haha, newbie with this, if I found something that would work for me, it would give people an idea of the texture they were going for. Because sometimes it is like pastry, nobody can quite tell you how it should feel until you can actually feel it and with this recipe, you don't feel like you are guessing on the texture.
Hugs Squirrelly
Heehee, just saw this and figured I had some new squirrel loving friends who had finally realized just how clever these little guys are, and how easy they are to love. So I was thinking, they were finally getting the respect they deserve, imagine my surprise when...
First of all, that cake is perfect! Your transfer is also perfect, good for you kiddo! HHmn, I think I might have to go to you for pointers, it looks far more perfect than mine do!
All credit is due Cali4Dawn for her technique! You know, I had done a similar technique about 20 some years ago. When I saw her tutorial I thought, I used to do something similar but not with as good results. So I noticed a lot of people were having trouble determining the consistency of icing they needed. Since I needed to come up with a cake and the only way I could do it was with a transfer, I decided to play with icing to get a consistency I could work with. So that is how the icing recipe came into being. I found it was useful for new folks trying out transfers so they would know what type of consistency they needed. I figured, if they could get the consistency downpat, they could use whatever icing they wanted and know it would work.
And it seems to work out great for a lot of first-timers. I love the tutorial here though, in the old days we didn't put that extra backing on the transfer and it really is a good thing when you don't know how thick to make a transfer so it won't break.
Anyway, it is just wonderful to see people having success with these transfers, I love it when someone tries something new out and it works well for them. We all need that to get a little confidence in ourselves!
Kudos to you kiddo and thanks everyone for your kind words!
Hugs Squirrelly
Yo Squirrell you want me to change your avatar's chef hat to a crown now??? LOL...
Uuhhh no, but I could drink a Bloody "CAESAR" or several right about now. You buying?
Hugs Squirrelly
I think you should be buying Squirrelly!!! I'll start driving now!! LOL
What is a bloody "caesar"? Sounds like it could be really good or something gone very wrong!!
Bloody Ceasar is a drink made with (if i remember correctly) Clamato juice and vodka, with some worcestershire sauce, tabasco sauce, lime or lemon juice and a celery salt rim (similar to a Bloody Mary which is just tomato juice instead of the clam/tomato mix) You can also make a VIrgin Mary/Ceasar if you omit the booze, but where's the fun in that? LOL
Uuhhh no, but I could drink a Bloody "CAESAR" or several right about now. You buying?
Hugs Squirrelly
What is a bloody "caesar"? Sounds like it could be really good or something gone very wrong!!
A new twist on Shakespeare? Haha!
Hugs Squirrelly
I think you should be buying Squirrelly!!! I'll start driving now!! LOL
If you drive, I will buy, haha!
Hugs Squirrelly
What is a bloody "caesar"? Sounds like it could be really good or something gone very wrong!!
Bloody Ceasar is a drink made with (if i remember correctly) Clamato juice and vodka, with some worcestershire sauce, tabasco sauce, lime or lemon juice and a celery salt rim (similar to a Bloody Mary which is just tomato juice instead of the clam/tomato mix) You can also make a VIrgin Mary/Ceasar if you omit the booze, but where's the fun in that? LOL
Exactly, you might as well have a V8 instead!
Hugs Squirrelly
Hey Hey Hey,
Listen, I am also huge fan of SquirrellyCakes.
I didn't try FBCT but I tried her Butter cream-icing recipe and it is now my forever recipe. Without this BC I dont even think to frost my cake.
I tried it for my family once and now I made my daughters birthday cake and our anniversary cake and frosted with this BC and decorate also.
My friends just love the icing and u know what I just got one of my friends twins birthday party cake order and she will pay for that.
I didnt told Squirrelly because I got this order few minute back.
All credit goes to SquirrellyCakes, Thanks Thanks Thanks.
Nitu
Well now wait a minute! I don't have that recipe!?! Share????????? 
Oh thank you!!!! For the compliment and the recipe!
mamafrogcakes,
Receipe is in last post on this page.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=10239&postdays=0&postorder=asc&&start=30
Thanks
Nitu
I really grew to like Bloody Marys when I lived in New Orleans (it's basically a rule there-you have to drink ) I especially like them with a bit of Tony Chachere's (a cajun seasoning) Dat a do ya'!!
Dodibug - I'm with you cheri', I grew up drinking Bloody Marys and Paps Blue Ribbon Beer.
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