Image size: 3 strips per A4 sheet

Each strip is around 5.5x25cm

Easy to cut out with clean, dry and sharp scissors.

Ink: Edible food coloured ink

Image substrate: Icing sheet or wafer paper

Ingredients of Icing Sheet: Starches (E1422, E1412), maltodextrin, glycerin, sugar, water, stabilizers (E414, E460i), dextrose, emulsifiers (E435, E471), food colour (E171), flavours (vanillin), preservative (E202, E330).

Ingredients of Wafer Paper : Water, Potato Starch, Vegetable Oil ( Olive ).

Please note due to the nature of the icing sheet or wafer paper, images will never be as bright as on your digital device.

Minnie Mouse Edible Cake Wrap Cake Strip Cake Wrap-around

$14.95

Substrate

Design

Quantity

Icing Sheet:

It is a thick layer of white icing make by sugar like fondant icing with sweet and vanilla taste. It is less transparent and capable to produce higher quality of printing. Compare with Wafer paper, it is easier to remove from the backing paper from the icing sheet and have better print quality.

Wafer Paper:

It is made by potato starches, water and oil. It is thin and very close to a normal paper. It is half semi transparent.
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. Icing sheets can be cut with or without the plastic backing still attached.

For best results applied 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.

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 colours 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.

Minnie Mouse Edible Cake Wrap Cake Strip Cake Wrap-around

Frosting Icing Sheet VS. Wafer/Rice Paper

How to apply wafer paper and icing sheets

How to store your edible photo topper?

Shipping