I went this weekend to my local Cake and Candy supply store and purchased a printed frosting sheet so I could play with it at home before I invest in a unit of my own. However, I have no idea what type of frosting (icing) I should use for the best results. Any recommendations from the pros?
TIA
Tee

Any icing works just about, however it needs to be flat and moist. Depeding on the brand of icing sheet, you will also need to make sure that you use a white icing. If your icing is not moist, you can dampen it with a damp paper towel or you can spray a mist of water on it.

Thank you - I played with my first cake this weekend and 'almost' love the results. I am having problems with my colors not coming out 'right'. I print on paper and the colors look GREAT - I print on the frosting sheet and my blue looks more green. Any ideas?

I bought my icing sheets from a local store. I think they are called KopyCakes in Torrance Calif.

The KK brand has a yellowish hugh to the paper, so you may see some of that. Try printing with paper setting to Matte and keep everything else on the defaults and see if that helps.

Hello!

I'm new not only to printing on cakes, but baking cakes... and frosting... period. I'm not much of a baker either by hobby or trade (yet) but I am making an art piece for a drawing class I am taking. I bought some supplies from icing images and the website and this forum have been very helpful

Just wondering if someone might post a basic, white frosting recipe that they have used successfully for printing with icingimages sheets & epson gold label ink? Yes... I'm that remedial... I have never made buttercream or fondant before. I read about the paper towel trick to get them smooth already so I hope that works...

I found some buttercream recipes but am a little confused... some of them have different ingredients, does this make a difference with how it reacts to ink?

http://allrecipes.com//Recipe/buttercream-icing/Detail.aspx has shortening

http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html no shortening

http://www.foodnetwork.com/recipes/food-network-kitchens/decorating-with-fondant-recipe/index.html is fondant better because it is harder?

If any of you have advice or links to other parts of the forum where this is discussed I would appreciate it ever so much