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I have always enjoyed making and decorating cakes. My oldest is 21 and I’ve always decorated my kids a special cake for their birthday. Believe me my first cake that many years ago looked very amateur but I’ve learned so many different things in all these years. A skill comes from trial and error and I’ve had failures and successes. Really, one day I have a goal to take a cake decorating class. I would love to be taught different piping techniques and tricks of the trade.
I’ve only done a few fondant cakes and as beautiful as fondant is I pretty much stay away from using it. I always tell Paula “you’re the fondant expert”. I always chose to decorate with buttercream.
The thing about buttercream is you’re a little limited so I’m always looking for different ways to beautify my cakes the easiest way possible. When I saw this black and white damask frosting sheet clearance at Wal-Mart for $2 (an 8×10 sheet usually runs you $4) I wanted to give it a try on Lakley’s cake. You can find frosting paper at most of your crafting stores in the cake decorating section but online has the best selection.
There are many versions of edible paper and I know very little about it but I did learn a few things from trying this edible frosting sheet.
First, it was so easy and a super fast way to add colorful detail to my cake. This would be perfect for those who have never decorated before.
The sheets are just like working with paper. I chose to use it to boarder the bottom tier of my cake. I just used an x-acto knife and ruler to cut it. The frosting sheet was 8×10 and the cake was a 10x10x2 square. I used the size of my pan to figure out what size to cut the pieces. I wouldn’t recommend wrapping it with a square cake because it wouldn’t give you a straight edge. After sticking it on I thought you might be able to see the cut but it fit right together like a puzzle piece. A round cake would be even easier.
The paper has a backing sheet that you pull off after cutting your shape and stick it right to a coat of buttercream on your cake. I worried about it being vertical and sliding or falling off but it was quit the opposite. It stuck very well to the icing and could be maneuvered a bit. If you can use scissor you will have no problem using this.
So, here is the down fall. It really…really tastes nasty. I’m not surprised about that it is called “frosting PAPER”. Rip yourself a piece of paper and eat it and that is exactly the texture and flavor in my opinion. With that said, I would still use it again. When I eat a cake with fondant I don’t like to eat it either so I don’t think it is much different.
Bottom line…..I loved the detail it added and how easy it was to use. I would totally recommend trying it but plan on pulling it off when your ready to eat your cake.
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