i've been checking out this site for a little while now, but get lost in some things and dont really know. I can guess a few abbreviations, like BC RI , but is there a legend somewhere, or key to them? my knowledge seems to be lacking in terms of all the varieties of frostings and such. can someone help? thanks in advance.

RBC= rolled butter cream
IMBC =italian meringue buttercream
SMBC= swiss meringue buttercream
fbct= frozen butter cream transfer
HTH = hope this helps
IMHO = in my honest opinion

Gonna go find the thread for you now


HTH

HTH
http://forum.cakecentral.com/cake-decorating-ftopict-2926.html

THANK YOU SO MUCH FOR ASKING!

awesome thanks so much now i just need to remember them all. LOL