I am with you Nikki1273, compliments all the time about the writting on paper. I have several "cheats" from Wilton, they offer pre-printed stamps ie. Happy Birthday, Congratulations etc., also make your own message stamps. These are rather small in size so they seem to get lost on a large cake. I will leave you with the old "practice makes perfect"! 
I also u se the presses (using them is not "cheating" ... it's using a tool designed for use in our trade, just like spatulas, icing bags, and measuring spoons) because my free lance handwriting is terrible.
Some tricks are to move your whole arm, not just your wrist, like you would with a pen. Thinner icing, so you're not squeezing as hard, making your hand shake. Thicker icing also tends to break in the middle of a letter (ewww, I hate that!). Let gravity do the work ... I dont' draw ON the cake, I hold the bag above the cake and let the icing flow down and fall into place. That one takes some practice but once you get there, it looks SO nice.
I happened upon a technique in a book that I can't remember the name of.
Using Microsoft Publisher on my computer, I type whatever I want to put on the cake, change the font, spacing, shape etc. to fit the size I need. Then I print it IN REVERSE. I put that backward message under clear acetate, pipe it with royal icing, and let it dry. When it's hard, I just press it into the cake and TA-DAAA, I have a pattern to follow.
I just keep the royal icing in the fridge and pull it out for the lettering. Since it's not actually on the cake, I just keep using the leftovers, and it works fine for that.
Sounds like a lot of steps, but it's really easy, and you're not limited by whatever stamps you might have.
I happened upon a technique in a book that I can't remember the name of.
Using Microsoft Publisher on my computer, I type whatever I want to put on the cake, change the font, spacing, shape etc. to fit the size I need. Then I print it IN REVERSE. I put that backward message under clear acetate, pipe it with royal icing, and let it dry. When it's hard, I just press it into the cake and TA-DAAA, I have a pattern to follow.
I just keep the royal icing in the fridge and pull it out for the lettering. Since it's not actually on the cake, I just keep using the leftovers, and it works fine for that.
Sounds like a lot of steps, but it's really easy, and you're not limited by whatever stamps you might have.
I do the same except I use a 00 tip and clear piping gel instead of royal icing
Clarifying my previous post:
When the royal icing hardens, you use it to press the pattern/writing into the cake and leave an indention that you fill in with the buttercream.
I usually print something out in a nice font, cover the paper with waxed paper and then trace the letters in chocolate. This doesn't work for ALL cakes, but that's what I do!
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