Instructions

1. Draw, paint, stamp, brush or print the edible ink design on the frosting sheet. The tools you use to apply the edible ink, whether a printer, stamp set or paintbrushes, should be reserved for food use only, which means using a separate printer or a separate set of brushes. Allow the ink to set up and dry before application so it doesn't smudge.

2. Frost the sheet cake with buttercream frosting and smooth it out as much as possible with an icing spatula. Dip the spatula in hot water periodically to heat the blade. A hot spatula melts the frosting slightly so it spreads easily.

3. Cut the frosting sheet to the desired size and shape to fit the sheet cake, if needed. Peel the plastic backing away from the frosting sheet.

4. Hold the frosting sheet over the cake, lining it up exactly as you want to place it on the cake.

5. Lower the frosting sheet onto the cake, starting at the center of the sheet and lowering the edges and corners last so there are no wrinkles or air bubbles in the frosting sheet. Rub the frosting sheet lightly with your hand to press out any air bubbles, if necessary.

6. Allow about 30 minutes for the buttercream frosting to absorb the frosting sheet and ink, making it a part of the frosting itself.

7. Pipe a border along the edges of the frosting sheet, using a border technique that matches any other borders on the cake. The border conceals the edges, helping to hide any imperfect cuts, and make the picture a seamless addition to the cake. The most common type of border is a shell border, made with a shell decorating tip applied with a hump motion and a continuous stream of frosting.