AI know that per Wilton, it is fine to freeze the sugar sheets but what happens when a cake with pieces of them on it thaws? Do the colors of the sugar sheet run at all? I'll be using the black sheets for spots on a cow cake and it may need to be frozen by the customer.

Thanks so much!

AYou run the risk of the color bleeding from condensation. Personally, I wouldn't use the Wilton sugar sheets. Have you tasted them? They are awful. They have a horrible taste and they are hard to cut. I used them on my nephew's cake and the kids were all taking them off. Every singe one ended up in the garbage. Black icing or fondant is a much better option.

AI agree!, easy to use but taste awful!