EDIBLE CAKE TRANSFER SHEETS RECIPES

Steps:

• Weigh the Ingredients - Carefully weigh out the corn syrup and sugar using a kitchen scale. Measure out the tylose powder.
• Combine Sugar and Tylose Powder - In a large bowl, use a sifter to combine the sugar and tylose powder. This will ensure that the ingredients thoroughly combine.
• Add the Food Coloring to Your Corn Syrup - Add your choice of gel food coloring to the corn syrup. Use a spoon or whisk to thoroughly blend the two.
• Combine the Sugar Mixture with the Corn Syrup Mixture - Mix all the ingredients together in a large bowl using a rubber spatula. Make sure all the color is evenly dispersed.
• Add Sugar Paper to Silicone Mat - Lightly grease your silicone mat with cooking spray or a neutral-tasting oil. Add your separators, if desired, and begin rolling out the sugar paper.
• Cut the Sugar Paper - Using a sharp knife or pizza cutter, cut the sugar paper into the shape you would like for your cake decorations. If desired, add any additional coloring or designs you want to the sheet.
• Allow the Sheets to Dry - Allow the sheets to dry at room temperature overnight, or for 6-12 hours. Drying time will vary based on the humidity. The more humid your house, the longer it will take to dry.
• Add the Sheets to Your Cake - Carefully add the sheets to your frosted cake. If you are having problems with the designs sticking, lightly mist the frosting. Frosting that is slightly wet will help the sheets stick better.

Steps:

• Preheat the oven to 350°. Store the frosting sheet in the fridge—flat, so it doesn’t bend or crease—until you’re ready to apply it. Make the Sheet Cake: Grease and flour a 12"-x-17" baking sheet with edges or jelly roll pan. In a large mixing bowl, prepare cake mix according to package instructions, using hot water in place of regular water (this helps make the cocoa powder bloom, increasing the flavor). Once the batter is combined, fold in chocolate chips and pour in an even layer on the baking sheet. Bake according to package instructions, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool. Make the Sugar Cookie Planchettes: Combine cookie dough and flour in a large bowl, using your hands to combine. (This helps the cookies hold their shape, so they won’t spread when baked.) Roll out the dough and cut it into triangular shapes with a hole in the center, like the planchette that’s used to point to the letters on a Ouija board. Place cookies on a parchment-lined baking sheet. Bake for 10 minutes, or until lightly golden. Set aside to cool. (Note: You can also wait until the cookies have cooled and hardened to carve out a circle using a knife, like we did in the video.) Make the Caramel Frosting: In a large bowl or stand mixer, beat butter until light and fluffy, about 2 minutes. Add powdered sugar, beating on the lowest speed until combined, then beat in milk, caramel, and salt. Pour caramel frosting on top of cake, using a butter knife to smooth into an even layer. Carefully peel printed frosting from its parchment backing. You may need to loosely drape it over a rolling pin to keep it from getting bunched up. (Or have a friend help you unpeel it and hold it straight.) Gently place it on top of the cake, centered, and use your hand to pat it down gently. Give it a few minutes to set, then serve with the sugar cookie planchettes.