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Has anyone ever used different kinds of mediums to fill in outlined pictures on your cakes? Like thined marsmallow cream? Ganache? Cooled melted chocolate mixed with sweetened condensed milk? I have some pictures to do on a graduation cake (like the school logo) and first thought I would do frozen buttercream transfers, but would really like them to have more of a puffed look instead of a flat look. Just wondering if anyone has a good technique to use. Don't want to make something hard like royal icing or color flow. Would rather it be soft enough to cut with the cake. Any thoughts would be appreciated!! Thanks, Jamaw