That is so funny, I have been wondering the same thing. I do the FBCT all the time and want to know also. Glad someone ask. I don't see why it wouldn't work, may take a while to dry hard.
I have done royal icing transfers. if you look in my pics, the clone trooper, the webkins and there might be another one, but those are royal icing transfers. I just outline and fill in with the RI and let it dry for several hours or overnight. hth
The Egyptian cake in my photos are RITs. One tip is to make sure they're completely dry, then take the parchment(or whatever you use) and slide it over the edge of the counter, pulling down on the paper to loosen it. Less breakage that way. Also, make sure that your icing is the proper flooding consistency. When you drop it back onto itself it should disappear by the count of 7, I believe. Someone correct me if I'm wrong on that. Hope that helps!
It's an old British technique. Try googling royal icing run outs and you'll find loads of stuff
It also knows as flooding. pipe the outline and any other detailed lines you need in stiff royal icing then add water to rest of the icing to thin it down. dont add too much!i judge by running a fork through the icing in the bowl and if the marks dissappear by the count of 10 its thin enough then just flood the outline. if you are colouring the icing do it before thinning the icing and if you are using more than one colour let each one harden for at least half an hour before you do the next one or they will run into each other.
hope this helps
Sounds just like the color flow instructions... what is the difference? Other than the ingerdient I mean?! 
what other types of color flow are there? what we learned in class last week was called color flow but it was with royal icing. Im confused =)
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