Hi all, I just recently discovered this place and it is great and very helpful!! I do need some help though! I just did my 1st cake with rice paper and had a question. I could feel it and taste it when I cut through the parts with the rice paper. Is it supposed to still be so tough? And it would curl up a little on the ends. I brushed the back with some piping gel to put it on. Was that not the right thing to do? That was just my practice cake but I have the real one to do next week so any input would be great! thanks!

I usually just put the rice paper directly onto the buttercream frosted cake. If the buttercream has crusted, I mist it a little with water. The rice paper just "melts" onto the cake.

HTH