What can I do?!?!?

it's not cold enough...how long has it been in the freezer???? I've had that happen but only when I didn't wait long enough.........if you let it freeze long enough it will actually release itself from the paper.......sometimes before you want it to!!! lol

20 minutes! i'm so impatient! I'll let it freeze longer, thanks!!

Question 2..........Do they work better when they are thicker. I like the looks better when it's thin, but the instructions on this site say to put a layer of white across the back. Should I do that?

20 minutes is not NEAR long enough. I try to make sure mine are in the freezer at least 12 hours and I prefer 24.

The FBCT is the thing that drew me into CC ... I thought it was the most awesome technique I had ever seen and couldn't wait to try one! I always put the white backing on all of them, too. I think it helps fill in any gaps we miss.

Except my last one ..... It was a Maxine and I didn't want her to look like a plaque ... so I gambled and it paid off and looked great! Here's the cake: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1290361 It looks like I cut her out!

If I have a lot of fine detail, I will do the outlines, then freeze it for a short period .. just enough to firm up that icing. Then add more detail ... freeze for a short time.

I ended up putting a backing on her and I'll leave it in the freezer overnight. Rats! I just hate leaving a cake around with my 3 children running in and out of the kitchen. Makes me nervous!

If you want the look of it being flat on the cake, take your cake pan and trace it on the waxed paper and fill in around the image with white or whatever your background color will be and make an fbct of the entire cake top! Then you just put it on the cake.......then once it thaws out, frost the sides and blend the two together. I go over mine with a foam roller too (melvira method) and it gets all the squiggles out!

If you want to use them real thin with out the backing on it, put it on the cake with the waxed paper then pop the whole cake inthe fridge until its solid then pull the waxed paper off it.

If the fbt gets too warm it won't release from the waxed paper and i find that i don't have to freeze any of my transfers although if my kitchen is particularly warm i will have to do as i described above and there are times i have had to peal the waxed paper off while the cake is in the fridge of course thats usually in july when the ac decides not to work.

This has happened to me before. Now I know how to avoid it.

I make my FBCT 5 days before the event (usually a Monday). When the time comes, i get my cake ready and open the freezer door, put the cake in, flip the transfer, put the cake right up next to the fan that blows the cold air in and leave it for 30 minutes. peel the waxed paper off when the cake is still in the fridge, leave for another 10 minutes or so. Take out and marvel in the glory that is FBCT!!

I ended up putting a backing of white on my transfer and left it for an hour. After supper, I flipped it out on the cake and it did fine. Thanks for all the extra tips!