Would love some feedback on the use of Wilton sugar sheets. I'm one of those who, despite the use of various brands, loathe fondant. I'd really rather not pay for, use, or eat it. To get around this on an upcoming graduation cake, I'd like to cut my design from sugar sheets.
From my Wilton research, I see it's best for the buttercream to be fresh/soft so the paper like product will simply "melt" into the cake after sitting for a period of time (preferably the day before), making it almost imperceptible during consumption. I'm not sure I get the logic of 3D designs since they won't make contact with the buttercream, but as I'm not interested in that, I should be o.k.
Have you used them? Any tricks or tips for ensuring proper melting? Any bad experiences/mishaps? Pictures to share?