Edible icing sheets are paper-thin sheets of flexible, printable frosting that easily adhere to buttercream, fondant, chocolate, and royal icing. Icing sheets come with a plastic backing that helps keep the frosting pliable until you are ready to work with it.
Cutting icing sheets and wafer paper is as simple as cutting a piece of paper! Use scissors, a craft knife, paper guillotine, or paper punches. (see cutting guide)Icing sheets can be cut with or without the plastic backing still attached. You can also use a cutter, remove the icing from the backing sheet, and then attach it to a piece of rolled-out sugarpaste before cutting. This will give you a nice clean cut using cookie or sugarpaste cutters.
For best results, apply the topper to a cake at room temperature, not a cake straight out of the fridge, as this can cause the moisture to come up through the icing sheet.
Wafer paper does not have a backing sheet; it can be applied onto cakes really easily. Simply lightly moisten the back of the wafer paper or the surface you are applying it to using a fine mist of water and apply but don’t over-wet. Wafer paper does have a tendency to curl if it’s applied to wet icing. If being used on buttercream, apply it at the last minute or when the buttercream has formed a crust. Working from the center outwards, smooth any bubbles that may exist. A decorative piped edge can be added around the cake to hide the edge of the wafer paper.
Hint: Wafer paper can start to absorb the moisture from the buttercream, which can cause grease patches. This can be overcome by making a backing layer of roll-out fondant, which you apply the wafer paper to before applying it to your cake.
Our Icing Sheets are really easy to remove from the backing paper. You simply peel it off (when removed the back of your topper has a shiny surface) this is the icing ready to apply. Icing sheets will stick when directly applied to a ganache-covered or buttercream-finished cake. If using edible icing sheets to decorate a fondant-finished cake, first brush or spray the fondant or back of the icing image with a tiny amount of water, but don't over-wet it. This could cause the colors in the image to run. Hold the topper gently and place the middle onto the cake first, then smooth it out to the edges with the palm of your hand. If any bubbles or wrinkles appear in the photo, gently pat them out with DRY fingers. A decorative piped edge can be added around the cake to hide the edge of the icing sheet. (video tutorial)
Keep your topper in its bag until you are ready to use it.
Keep it flat and don't put anything on top of it to risk spoiling it.
Keep it out of direct sunlight or the colors may fade.
For more detailed instructions, check out our blog, "All you need to know about applying printed edible cake toppers" and our YouTube videos. Visit https://topcaketoppers.co.uk/blogs/news to learn more.
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