Is it wrong to eat Fernand Point's image? I don't know the answer to that, but I couldn't think of a better way to present his iconic dessert, a cake he named "Marjolaine" after his daughter. I didn't have a picture of his daughter, so Point would have to do. (If you do not know who point is, I recommend you look him up, or better yet, take a look at his book, the recently reprinted "Ma Gastronomie"... this is the old school in its purest form.) This is a classic picture taken of him in his heyday. I had a silkscreen made from it, then, using black food coloring, screened his image onto a sheet of wafer paper.
The wafer paper can also be flavored by spraying an intensely flavored liquid on it without saturating it (the flavors in the cake revolve around hazelnut, so I can see using Frangelico, a hazelnut liquor similar to Amaretto to flavor it, since the alcohol would evaporate faster than water), letting it dry (flat, to keep it from wrinkling), then applying the silkscreen.
I tried a different approach for the image below.
Instead of spraying it with a liquid, I smoked the paper with cherry wood, then, instead of using a silkscreen, used a rubber stamp and food coloring. The wafer paper suffers greatly in the presence of moisture, so I lightly coated it with cocoa butter, which helps it stay firm, and keeps the flavor of the smoke in. This particular image is used to garnish a dessert where all the components have been through the Maillard reaction, where smoke would make sense in a way (too much Maillard = burnt = smoke).