Edible Wrapper for Butter Sticks

This is a great idea and I think it would work just fine for most savory recipes.  Scraping the butter off of the wrapper is a big pain for sure!  My first thought however, as a baker, would be when using butter wrapped in rice paper for baking.  As you may or may not know, baking is a science and different ingredients used interact with each other to make a cake rise or give it a certain texture or flavor.  Flour provides structure, eggs bind, baking powder and soda give it airiness, fats tenderize, sugar adds sweetness and liquids provide moisture.  Especially for cakes, the ingredients used need to be measured precisely, mixed correctly and in a certain order, and then baked as directed in the recipe.  They can be very temperamental and fail even when you have done everything right and have made it many times before.   Butter is used a lot in making cakes as the fat ingredient.  My concern would be that the added starch from the rice paper, or whatever else the edible wrapper is made of, might affect the balance of the ingredients causing a cake to come out differently (possibly even fail) than it would without the addition of whatever the edible wrapper is made of.  For most cake recipes, which you only add a stick or two of butter, one or two wrappers would be a pretty small amount and may not affect it at all.  In something like Italian or Swiss Meringue butter cream frosting, one batch has six sticks of butter!  All those wrappers could possibly change the texture or how it tastes.  I would certainly want to test it out before baking an important cake, say for someones wedding.  Of course, you could always scrape away!  

That's a very good point, baking is a science.  Not sure if any substance out there would do the trick.