Usually when I see cakes with the fancy lines going up the sides, they tend to be unfrosted. When using cake transfer sheets, do you have to scrape the sides of the cake first and if so, what is the proper technique. Also, can you use transfers on a frosted cake or is it better aesthetically to put it on an unadorned cake. Tips and suggestions please. I am trying to learn how to decorate with a simplistic but elegant touch.