Ok so this was my first attempt that FBCT! There are several things that I had problems with and was wondering if anyone had any advice for me:
1) I don't know if my icing was too thick or what (I used the one recommended in the article) but I couldn't really spread it properly once in was on... as you can see it stayed in the shape that I squeezed it out... 
I am not sure how to solve this problem... if I had made it less thick then would it have smoothed out better?
2) I had trouble also when I was trying to spread it with the outline coming up off the waxed paper... it would attach to the color that I was trying to fill it with and it just seemed to have trouble sticking down.
3) The outline broke off in a couple of places and I had to touch it up after it was on the cake. How thick do you make your outline?
4) Also the whole thing broke in a couple of places while I was trying to place it on the cake. It also majorly stuck to the bottom of the pan that I had it in... because the "grease" soaked through the waxed paper and made it stick so I had to stick the bottom in hot water in order to get it to release which kind of ruined some of the freezing part.... Anyways any tips are appreciated... hopefully I will get it a little better next time... also how long does it take you to do an FBCT... this one took my 4 hours! 
but I know that will get better with time!
Ok my pic won't upload right now but I will post it once it works!
IT SOUNDS LIKE YOUR BC WAS TOO THICK. I HAVE FOUND THAT IF I HEAT MY CRISCO, AND BUTTER TILL MELTED IN THE MICROWAVE THEN ADD THEM TO MY ICING AND MIX IT NOT ONLY IS IT EASIER ON MY MIXER BUT THE RIGHT CONSISTENCY FOR MY FBCT.
I USE THE #2 TIP TO DO MY OUT LINE, AND USUALLY ONCE I HAVE THE TRANFER DONE, I GO OVER THE ENTIRE THING WITH THE SAME COLOR ICING THAT THE BACKGROUND OF THE CAKE WILL BE TO MAKE IT EASIER TO APPLY AND NOT AS LIKELY TO BREAK. FBCT DO TAKE SOME TIMES BUT AS MY PICS SHOW THEY ARE MY FAVORITE. HTH
Seeing that you're Canadian, I think I might know what the problem could be (a little tidbit I learned in the Wilton class)... the ICING SUGAR!! Canadians use icing sugar - Americans do not (they use confectioner's sugar). Icing sugar has corn starch added to it, so, we have to add more water to our recipes. I'll use the Wilton class buttercream recipe as an example: the book calls for
1 cup Crisco
1 tsp. clear vanilla
2 Tbsp water
1 lb confectioner's sugar
1 Tbsp meringue powder
a pinch of salt
If using icing sugar, you have to adjust water to 3 tablespoons. Bottom line - confectioner's sugar and icing sugar are not the same thing!
Check to see if it is icing sugar that you're using. It might very well be the problem.
Hope this helps.
Seeing that you're Canadian, I think I might know what the problem could be (a little tidbit I learned in the Wilton class)... the ICING SUGAR!! Canadians use icing sugar - Americans do not (they use confectioner's sugar). Icing sugar has corn starch added to it, so, we have to add more water to our recipes.
i use C&H powdered sugar, and it does contain cornstarch.
Your fbct is really cute. When I make fbct I use a cake board that is covered with foil. Then I cover with wax paper. I never had a problem with sticking. After I out line my transfer, I will put it in the freezer until stiff and then fill in. I also refreeze between colors. Hope this helps.
Your first FBCT came out great!! Mine are still evolving 
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