I have seen some really good Fbct on this site. How are you guys making it look almost like an edible image. I have seen some where they don't have to put the border around it....I really hate the border thing.

Also what are you using to outline...I am using the Wilton Black in a tube and it just doesn't seem to blend well if I use it to fill in. I'm thinking that maybe I should just use it to outline and if I need black to feel make my own buttercream.

Also should the bct use thin consistency so that it will blend well or what are you guys doing. I really like this technique right now since I don't own an edible image thing(yet) and I want to perfect it until I get one.

thanks in advance,
tilisha

anybody

to avoid the border i make my bct the size of the cake. so, if i'm doing an 8" round cake, i would make the bct an 8" circle, putting the actual picture in the middle and including the background in the bct.
hope this helps

It took me about 4-5 FBCT to get them to turn out the way I wanted, my first few either were not smooth or needed a boarder because they were so thick!!!
I make a buttercream recipe that is 1/2 butter and 1/2 shortening as the butter freezes well. I just color some black to use as my outline I don't use anything special. I make my icing a thin consistency, not runny but very smooth and thin as it flows well and doesn't leave any wormy looking lines in the trasfer. I make my transfers about 1/4 inch thick and freeze for at least 1 hr. I have the cake all ready then flip the transfer over onto the cake right away as it will thaw quickly and that is what makes it break.If it does break it is not usually a big deal I just take a tooth pick and spread the icing back together and no one knows the difference.

Good luck, I love doing FBCT's

FBCT--I'm not familiar with these. Can someone explain what they are to me?

Thank you for the information! I have never heard of this term either. I appreciate the reference to the article.

Yes, that is an interesting technique. I'll have to try it out sometime soon.