was going to try a fbt this weekend and then started thinking: what happens after it's on the cake? Does it need to be refrigerated? Does it run or bleed into the icing? Or is freezing part is just for ease of putting it on the cake? Please, anyone know?
I never refrigerate my FBCT'S. They just thaw on the cake. I've never had one actually RUN, but sometimes, after a while, the black outline can blur a bit. Not much to be a problem, though.
It will be fine, it will sweat a little and soften up. I have never had one bleed. Mine always stick up off the cake alittle so I put a small border around the transfer for support on the edges. No need to put in fridge. Who ever thought of these was one smart cookie!!!!