Hi there! Has anyone used icing/frosting sheets with IMBC? I have a cake to do and don't like the really sweet taste of American buttercream with this particular cake. I have never made/used IMBC so am not sure I will hold up to or be firm enough for wrapping icing sheets around the sides. I need to be absolutely sure it would work since I have $64 invested in the art work and icing sheets. Thanks for you help!