I guess I will try the BCT method for a Rescue Heroes cake I need to do for next Saturday.I usually do a royal icing transfer but the last cake I did the grease in the WBH icing I really like to use started to bleed through the icing although it still looked good! I've tried a BCT before but the results weren't that good so I am willing to try again....I have seen a few BCT on othr peoples work and they look great! I want to try and eliminate the wormy look though when the icing is piped too far apart and it looked like worms...any suggestions to get it really smoooth? I know that another member suggested that you really smoosh the icing overtop of the back once you have finished the transfer but somehow it seems to me that would smear the whole transfer. I really wish I could just outline the transfer with gel and then fill in the colors but the WBH icing is so soft and non crusting that it will wreck the top of the cake and I don't want to resmooth it!!!

I would say first off, allow yourself enough time. Also, if you can use a crusting buttercream to do the transfer, I think that's a better way to go as far as bleeding and setting, etc.

I think the "smooshing" it is good. Also, if you use a crusting buttercream, you could sort of run you finger (dipped in cornstarch) over the lines to smooth.

I agree, I actually use a non-crusting buttercream and I let the transfer sit awhile, maybe a half hour or so, then I sprinkle icing sugar on it and then I smooth it down, using a gentle pouncing motion. Then I press down lightly with a spatula.
Hugs Ma