What are some pros and cons of FBCT? (For example, does it sweat, or run, or separate after it thaws on the cake or anyother con regarding it? If it sweat, does it affect the frosting it is placed upon........) Pros are needed as well....
I have seen the tutorial also in regards to the application method. Are there any extra tips regarding that? I am making a football jersey and I figured that it would be easier to use the Frozen ButterCream Transfer method since fondant was asked to not be used. If anyone have any suggestions regarding how to make it smoother in appearance (w/o the appearance of all the squiggle lines) or any other tips I welcome them graciously!
Here's a thread which has FBCT/CT, Edible Image Plaques and Photo to Sketch help: