I am in the middle of an ice cream cake competition...we were told to use only Rich's Bettercreme and cake gels. We are allowed to use the Luck's edible images and designer prints. When I use designer prints on ice cream cakes, the moisture from the ice cream and the Bettercreme creates bubbles and ripples and is not very smooth (especially after being in a freezer). I have put on the designer prints onto the ice cream cake itself, and I have frosted the cake with bettercreme first and then put the designer prints on, but the results are still the same. Because of this, I do not like to use them on my ice cream cakes.
Here is my question: I have seen pictures of the other cakes in the competition that have the designer prints on the sides, and the sides of the cakes are extremely smooth--too smooth in my opinion to have just ice cream or Bettercreme underneath. I suspect that there may be fondant or buttercream behind them, or maybe even styrofoam (all are against the rules), but I don't want to call anyone out on this unless I am sure they have broken the rules.
Does anyone have any advice or experience with this? Is there a way to get the designer prints very smooth and ripple-free on ice cream or Bettercreme that I am not aware of?
Thanks so much!