Ok so I am doing my very first 2 tiered cake. Question #1: How do you use sugar sheets exactly, the directions are pretty vague. Do you lightly ice the cake and then put the sugar sheet on and that's it? it doesn't seem to blend with the icing very well, it is thicker (the sheet) than I thought it would be. Does it need to be misted with water after it is on the cake to make it "melt" into the frosting?
Question #2: how do I store ( I am working on it over a couple days), just keep in fridge? Also how do I transport it? I plan on having it completely done and then delivering it to the party. Will the buttercream not completely dry out? and the fondant decorations?
Here is the "test" cake I did. HELP!! Thanks!!!