My transfers seem to want to break into pieces when i flip the frozen transfer onto the cake. i have only been using all shortening and no butter in my icing and not covering or protecting the transfer in the freezer. do you think that the butter plays the role in hardening the transfer more appropriately? also do you think that the condensation from the freezer is making the transfer softer than normal? thanks so much for your help! i have to do one for sunday and would...