How can I make the BCT smooth with the rest of the cake? Just push it down in the frosting or what? Any tips will help. I have a cake to do this weekend with a 9 inch x 6 inch BCT to do and this is only my second one. The first one was really small and for family and wasn't smooth with the cake.
Any tips?
Thanks,
Crystal

Please help me

Well, I just asked someone that entered a great picture of a cake with one on there and they said they did the WHOLE top and sides as a BCT. I am going to try doing that. But please send me some more tips if you have any. I really want this cake to be perfect. Well, you know - as close as possible to perfect.

I am afraid I am not much help but maybe someone else will be along soon.

My BCT's are always 1/4 inch raised off the surface of the cake. I make the BCT backround the same color as my cake and after it is on the cake I go around it with a 12 tip. Kind of under the edge of the BCT to fill in the space and blend it better with the cake top.

I have done this on both of the cakes in my photos.

I also did two large ones that were the size of the cake top and did just a boarder to hide the edge.
Sorry I haven't uploaded those pics yet.

Thank you. I may just have to do that. I'm going to practice a lot before I do the actually one. I am going to try it your way and the other way (doing the whole top of the cake).
Thank you for your help.

Someone here did a pokeman(?) cake and it was great, you couldn't even tell it was a transfer. I think they said they did the whole thing as a transfer which, like you said includes the icing. I have never tried this but it makes sense. I'm not sure how big you'd want to chance making the tranfer though. You could just come out on the tranfer a couple of inches with icing and them work on smoothing that into your icing once it's on the cake. Make sure to post when you've done it. Love to see it.