I would like to know the same thing, but your cakes are GORGEOUS!!!!
Here is what I do....I don't use special bc for doing FBCT, just my regular half butter, half crisco bc. Basically after I fill outline and fill in my transfer, I either take my finger with corn-starch on it, or the Melvira roller and lightly push down all the squigglies in my transfer (after it has crusted of course). I have tried to do it once the transfer is on the cake, but the squiggles never seem to want to smooth out completely. If you look at my pics, my Lightning McQueen I tried to smooth after it was in the freezer, and Dora I did before the Freezer, and it turned out much better. Hope that helps!
And I have used the Viva pt method after freezing, it doesn't smudge the image, but it can stick since it is coming out of the freezer and back to room temperature, so you have to be careful. HTH!
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