That’s a really great question. Unfortunately, I don’t have an answer. I googled, and all that comes up are the pre manufactured paper sugar sheets. Which, apparently can be frozen on a cake. Homemade ones are combo of corn syrup/glucose and coloured sugar. I would think the glucose would keep the sugar supple and preventing disintegration once thawed. But that’s an educated guess.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
