I just made a FBCT of a unit logo, spent an hour and a half making it, it was beautiful...went to put it on the cake and it crumbled! 
I wanted to cry...literally...
I have never had this happen before.
I used Toba's Decorator's buttercream recipe...
what happened?
how sad for you! 
I have never used that icing before. My only thought is that it may have been too dry? but that is just a guess. How thick was your transfer, what texture was your icing, thick, medium or thin? That would totally suck! I make mine really thin, so thickness might not have much to do with it really. I would think it has much more to do with the moisture level in your icing.
the icing consists of 4 sticks of butter and a cup of crisco to 3lbs of confectioners sugar and 1/2 c milk
The FBCT wasn't way thick but it seemed so brittle. It didn't just crack it broke into four or five pieces.
I guess I won't use that recipe again...I learned my lesson the HARD way!
maybe i could put it back in the freezer and then put the pieces back together and see if adding another layer of icing fixes it.....
it really doesn't sound that different than my recipe...4 sticks butter, 2 pounds sugar, and water to desired consistency. I never measure it. LOL. I am surprised that it cracked so much. How big of a transfer was it? The bigger they are the more tendency they have to break apart.
I did a 8x8 round fbct in the all crisco wilton buttercream without any problem. I'm sorry that happened. I would have cried for sure, or stood and stared at it in shock/denial. I'm not much help though.
The recipe I usually use is all butter, maybe it IS too thin, I have never had a problem with that before....next time I will use my tried and true all butter recipe and make it a little thicker.....hopefully this won't happen again....I just hate learning the hard way!!! 
Quote by @%username% on %date%
%body%