I've only done two of these, and I used the #1 tip to outline in black and any small detail areas. I used the #3 tip for the large areas. I did learn something when doing these, though. I had to put cornstarch on my spatuala whenever I was pressing the colors in to make sure they were all within the lines. The icing kept sticking to my spatula, and I was afraid I was messing up my hard work! I guess it was because of the humidity here in Louisiana. Also, I had to leave mine in the freezer longer than 1 hour for the same reason! Hope I've helped.
I actually use a #2 to outline most basic images. Primarily b/c the #1 is harder to work with due to carpal tunnel. they always come out fine. I sometimes use a #3 or even a #4 with really "cartoony" images. Just be aware that the black can (and usually does) run when the image condensates after you put it on the cake. I use a papertowel to gently absorb any excessive condensation if it occurs until it melts. I've left them in the freezer for anywhere from an hour to overnight depending on how much time I have. I might do the image while the cake is baking, then stick it in the freezer and decorate the cake the following day if I know I'll be rushed for time (I do have four kids from 3 y/o up to 13 y/o, so it's never really "quiet and uneventful" in my house till after 9PM, and even then it's a crap shoot).
Quote by @%username% on %date%
%body%