I love working with FBCT, but I end up trying to brush out creases where I have piped in the icing. I pop the pan in the freezer between colors, so I realize that it makes the icing harden immediately causing the rough finish. That being said, if I don't harden the outlines, won't they move or smear? Tips needed!!!

I have done a few this summer and I don't freeze it until I have it all done and I have not had any problems with the outlines so I think you shoud be ok.

I've done many a FBC transfers and I've never place it in the freezer until it was completely finished. Make sure your icing is the right consistency, and you have all your colors ready. Place the transfer in the freezer when it's completely finished.

I wonder if my consistency is too thick also. I do have a tendency to work with very stiff buttercream when piping. I'm surprised I haven't done in my hands and wrists yet.

I wonder if my consistency is too thick also. I do have a tendency to work with very stiff buttercream when piping. I'm surprised I haven't done in my hands and wrists yet.

When I do mine it is a soft medium. Thin icing sticks too much, but the soft medium also works well. Also instead of piping lines you want to let the icing build out away from the tip, keeping the tip buried in the icing.

I am also one that doesn't put my piece in the freezer until completely done.

I have found that if I allow the icing to crust then gently press the icing, it tends to do away with the line-look and then I apply another layer of icing on top before freezing.