Mickey on Ice-ing

I learned a new technique today called "Buttercream Transfer." It's an easy way to put just about any image onto a cake or cookie. I was fairly pleased with how the transfer turned out. I also tried two other new things within the cake itself that I didn't like: torting and whipped buttercream. The whipped buttercream was way too sweet and too grainy, clogging my tip as I piped the border. The torting allowed me to put too much icing within the cake layers, and I'm not a big fan of icing anyway — especially overly sweet icing. I think I'm going into a sugar coma thinking about it ...