Frosting Sheets can become dry, brittle and separate from their backing. This can occur due to a number of reasons, the most common is prolonged or excessive exposure to heat or cold and frequent fluctuations in temperature (getting cold then warm repeatedly). Frosting sheets are affected very differently in different climates. Drying can even occur during shipping in certain climates.
If you find that your frosting sheets have become too dry to use properly, you can easily re-hydrate them by placing a moist paper towel behind the backing of the last sheet in the bag – be careful not to touch or drip on the front of any of the sheets with the moisture, then seal the bag tightly and let it sit for 12-24 hours. Your sheets should be moist, pliable and re-attached to their backings.
When planning to print on frosting sheets, it is best to first try out your image on 
plain printer paper in your edible ink printer. This will give you the ability to make changes to the size, color or quality of your image without wasting your frosting sheets. This is especially helpful when using frosting sheets with pre-cut shapes. You can take the time to make any adjustments necessary to insure that your images are perfectly centered in each cell or circle. Each printer is slightly different and often a small tweak may be needed to get things just right.
Regular paper will not compromise your edible ink printer at all, regular ink will. In fact, you can also use your edible ink printer as a general all-purpose printer with edible ink on printer paper, which is often more economical than using regular printer ink in a non-edible ink printer.
Take the time to get to know your edible ink printer with plain printer paper. The better you get to know your edible ink printer, the better your edible prints will be!
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New Chocolate Transfer Application For Use With All Types Of Dark Chocolates
Making Use of Frosting Sheets