AI made a wedding cake that was half Real Tree (sugar sheets) and half traditional wedding cake. I couldn't get the sheet to go smoothly over the edge of the cake and ended up having chocolate ganache drip over the edge. The effect was pretty, but now I have another order for that design and I want the sheet to go over. It looked elegant that way. But I don't know how to achieve that effect. Any suggestions?

Also I am wanting to try the foam roller technique for two cakes I am making this weekend. Is there any specific way you are supposed to prep the roller. Wash it?

Thanks in advance!!

Can you post a picture to help us picture what you are talking about? I think I may have an answer, but want to make sure I am understanding your question

A[IMG]http://cakecentral.com/content/type/61/id/3229318/width/200/height/400[/IMG]

I love how it's smooth over the edge

On the back of the icing sheet brush on enough water so its pliable but not so much it will melt the sheet. I would start by placing the icing sheet on the bottom of the tier and work my way up, smoothing it with my finger. when you get to the edge, you may have to trim the edges if they start to crinkle, meaning once you get to the edge trim the top of the icing sheet like a triangle so the point of the triangle sits in the middle of the top of the cake. Does this make sense? Hard to explain :-/

AJust one triangle or many? I was thinking that would work, but it would break on me, the water would definitely help with that!, and I was worried the pattern would make it obvious that it'd been patched