Originally Posted by leah_s
Icing paper - do you mean sugar sheets? Those are what Wilton offers. They can be cut with a or use the Wilton punches to punch out letters. Heck, I think the W sugar sheets actually cut already as letters that you just peel off the backing and place on the cake.
Rice paper (wafer paper) does not meld into the icing.
Well, that's what I need to know...I've googled how to transfer an image to a buttercream cake and so far everyone says 'icing paper' is best but not sure if it's the same as the Wilton stuff..which I find a bit too stiff and I don't think it comes in the color blue I'm using anyway.
I can't punch any letters out as there are no cutters or punches in this particular font and I will have to hand paint or draw them.
I've seen other posts where people say the rice paper 'melts' into the buttercream (not fondant) but wasn't clear on whether that meant on colored BC or not. I can see where it would 'disappear' on white BC. I suppose if the rice paper is thin enough it might show through to the colored BC and just look like a frosted piece of tape maybe. (thinking out loud here).
Anyway, if anyone has used it I'd like to hear from you!