I think I'm gonna have to try a FBCT for the first time..I have a hockey puck cake to do and she doesn't want fondant so that means black buttercream.Now it is just easier to cover the whole cake in black buttercream but then I can't use my projector for the logo ontop because you can't see the image on black icing...so I was think of making the logo but I use WBH icing and it doesn't freeze solid enough to peel off of wax paper...
Anyone have a good BC recipe that is good for FBCT.
Thanks
Laurel 
I use my basic all crisco recipe, pretty much like Wilton's recipe when I do mine. You could use IndyDebi's recipe, or even a recipe that is half and half butter and crisco.
Like you said, it just needs to be something that freezes solid.
Cake Central should come with a decoder wheel. 
What is FBCT?
Actually it sorta does. When you see the little dots under a word or letters, if you hoover your cursor over it it will tell you what those letters stand for.
FBCT stands for Frozen Butter Cream Transfer.
http://cakecentral.com/articles/73/how-to-create-a-frozen-buttercream-transfer
The above is an article about it, though everyone does them a little different.
Actually it sorta does. When you see the little dots under a word or letters, if you hoover your cursor over it it will tell you what those letters stand for.
FBCT stands for Frozen Butter Cream Transfer.
http://cakecentral.com/articles/73/how-to-create-a-frozen-buttercream-transfer
The above is an article about it, though everyone does them a little different.
Wow! Thanks so much, as this will help me out a lot... still trying to get used to all of the acronyms used around here. I appreciate the help. 
Actually it sorta does. When you see the little dots under a word or letters, if you hoover your cursor over it it will tell you what those letters stand for.
FBCT stands for Frozen Butter Cream Transfer.
http://cakecentral.com/articles/73/how-to-create-a-frozen-buttercream-transfer
The above is an article about it, though everyone does them a little different.
it also has a buttercream recipe that the author uses
Thanks everyone!!I'll check out some recipes listed in the article.
This is the recipe I use. If I am making a cake with a FBCT, I usually use this as an icing for the whole cake. It is delicious!
http://cakecentral.com/recipes/1602/buttercream-icing-for-frozen-transfers
Just made one today... http://cakecentral.com/gallery/2142328
Edited to add for Kiddiecakes:
I absolutely LOVE the WBH buttercream. I use it at every opportunity. Sad to say, most people I bake cakes for prefer the sweeter American buttercreams.
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