Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I don't have a lot of spare time to experiement.The options I can think of are:make my own cookies and press them in to the cookie - either beforebaking or more likely after baking but while still warm and softplace the rice paper circle on top of a pre-baked cookie or small flat-topped cake and pipe some form of icing or frosting around theedge to hold it in placepile butter cream icing on top of a small cake, press the rice paper circle onto the butter cream icingWhat I ideally want is to be able to do this the day before they are needed, so as well as being held properly in place, I also would like the rice paper not to go soggy / curl up and the ink not to run or leak out of the rice paper.
[EX A]: How can I attach printed rice paper decorations to cakes / cookies?

[EX Q]: I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.There is a lot of reason to make a roast such as a prime rib at low temperatures since the inside of the meat will cook close to the same speed as the outside making an even color and temperature to the meat.However, cooking something at 200 degrees for 3 hours will ultimately cook it through and through which is the purpose. But, does it make a difference if the actual temperature of the meat goes past the boiling temperature? Would it be better to cook it in a 170 degree oven since the steam pressure raises the temp to perhaps something just under boil?
[EX A]: If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?

[EX Q]: There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or powdered chocolate, and butter.I've been making it my whole life using Brazilian ingredients (especially condensed milk) and it has always come out with a shiny caramelized texture, as follows:I have just moved to Portugal and the results from using the local condensed milk are sightly different in texture: it's a lot more grainy (as if it had flour added) and less shiny.As from the products labels, it seems that the local condensed milk has more proteins per serving. It makes sense, since I thought that those grains could be small curdles of protein. Also, by having a smaller ratio of sugars, it could be that less caramelization (which is important for the texture) occurs.So, before I start experimenting and wasting food, I would like to know if anyone knows a way to make this work.My first guess is to increase the ph a bit by mixing some baking soda before heating as it may inhibit the formation of curdles. On the other hand, maybe just adding more sugar could help, but these things already are damn sweet, it seems wrong to put even more sugar into it!Any insights on this?
[EX A]:
Making brigadeiros in Portugal similar to the ones in Brazil