I made my first FBCT and it came out just ok, however, when putting it on the cake it was thick and stood out like a sore thumb. How do you get around this issue?

The best thing is practice..Alot of practice.. Mine did the same thing.. You need to make sure that when your adding your icing to your images that you dont put to much... BUT when this does happen to me, I just add a border around it.. Good Luck!

The best thing I found is to put a small border around the FBCT. Most people tell me they like that the image is raised off the cake some. It really makes it stand out. There are some examples in my photos.

I'm with you, I don't care for the raised effect the FBCT's usually have.....so what I do is put a thin layer of icing on top of my cake and then transfer the transfer (lol) and then spread extra icing around it making the level of the icing on top of the cake the same thickness as the icing.....then I let it crust over (bout 10-15 min. or so) and go over it gently with a viva paper towel, being careful not to smudge the transfer but just go around the edges of it blending it with the rest of the cake. Here are a couple of my cakes with transfers so you can see how they look when they are smoothed...also you could pipe the outside of the transfer the same size as the top of the cake, making the entire top of the cake a transfer.


http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=KHalstead&cat=0&pos=1

If it is a 10" inch or smaller cake I combine the FBCT method with the upside down icing method and do the whole top of the cake as a transfer. I have a side by side freezer that is why I only go up to 10". I think bigger than that would get clumsy.