Edible print: icing sheet storage and application

Please note that the information provided here includes basic tips and general instructions only.

Edible prints are professional cake-decorating products with many possible applications. I cannot provide detailed tutorials for every technique or project.

It is the customer’s responsibility to research and learn the cake-decorating techniques required to achieve the desired result. Many free tutorials and step-by-step guides are available through Google and YouTube.

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Wafer Paper

WAFER SHEET STORAGE: Store for up to one year in a sealed zip-lock bag, away from direct light and humidity.

Curling may occur in humid conditions. This does not indicate spoilage or affect the taste or freshness of the wafer paper, although it may affect handling and appearance.

WAFER SHEET APPLICATION: Application methods vary depending on the project. Please refer to online guides or YouTube tutorials for instructions suitable for your specific use.

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Icing Sheets

Icing sheets are food products and should be handled accordingly. Keep unused sheets sealed and protect them from direct light, freezing temperatures, excessive humidity, very dry air, and prolonged exposure to extreme heat. Normal warm-weather conditions are generally acceptable when the sheets remain properly sealed and protected.

Once printed, icing sheets are at their best when used within 1–2 weeks. They may be stored for up to 4 weeks if double-bagged, double-sealed and kept unopened. Double-bagging service is available when placing your order.

All shipped orders are double-bagged by default to compensate for the additional storage time during transit.

I always recommend selecting a pick-up date as close to your event as possible. Your order will be printed the night before your pick-up date to ensure freshness.

ICING SHEET STORAGE:

Keep your icing sheet in its original heat-sealed, reclosable bag until you are ready to use it. Once the bag is opened, use the print promptly.

Immediately reseal any unused portions in the same reclosable bag to prevent drying.

Keep the image flat in a cool, dry location away from direct light to prevent fading.

Do not store in the freezer or refrigerator.

During winter: Prints may crack or shatter if frozen. Protect them from freezing temperatures during pick-up and transportation.

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FINISHED CAKE STORAGE:

Once the image has been applied to a stable, low-moisture surface, the cake may be stored in a dry household refrigerator. For moist frostings or fillings, follow the surface-specific instructions below and avoid prolonged refrigerator storage.

Humid commercial walk-in refrigerators may cause the colours to run. Placing the cake inside a cardboard box can help reduce humidity and absorb condensation.

Your edible image can be applied to most homemade or store-bought cakes, including cakes covered with buttercream, royal icing, fondant or sugar paste.

For regular frozen cakes, thaw the cake completely before applying the image. Ice cream cakes are an exception; follow the separate instructions below. Once applied, the image cannot be repositioned. Handle it with clean, dry hands and avoid water drips.

The print may be cut into any shape using scissors, blades or paper punches.

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ICING SHEET APPLICATION:

Start with clean, dry hands. Choose the exact position for the image before applying it, as it cannot be moved afterward.

If the frosting surface has dried, apply a very fine mist of water. The surface should be slightly tacky, not wet, as too much moisture may cause the colours to run. Clear piping gel or clear corn syrup may also be used as an adhesive.

Place the image face down on a clean, dry surface and slowly peel the backing sheet away from the image. Hold the image with both hands and place it face up directly onto the cake. Gently smooth it from the centre toward the edges using your fingertips or a clean, dry foam brush.

If bubbles appear, gently tap the image. Do not rub it. After application, the sheet will gradually soften and merge with the frosting. Avoid touching it once it begins to soften, as fingerprints may remain.

A piped border may be added around the edible image if desired.

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BURN-AWAY CAKE TOPPER INSTRUCTIONS:

  1. Apply the icing sheet: Apply the icing sheet directly to the top of the cake, following the icing sheet application instructions above.
  2. Pipe a tall border to create an air gap: Pipe a sturdy frosting border around the edge of the icing sheet. The border must be tall enough to create space between the layers, approximately 1.5 in / 4 cm.
  3. Add the burn-away wafer paper: Place the wafer paper on top of the piped border so it rests on the border and does not touch the icing sheet. Pipe another border around the edge of the wafer paper to secure it and help keep the burning paper away from the icing sheet.
  4. Burn to reveal: Using a long lighter or long match, ignite the centre of the wafer paper. Allow it to burn away naturally. Do not leave the cake unattended while the paper is burning.

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BEST WAY TO WORK WITH CUPCAKE OR COOKIE TOPPERS:

You may cut the circles with scissors or a paper punch of the same diameter. A faster and more precise method uses a thin layer of rolled fondant or gum paste and a plain cookie cutter.

  1. Roll out a very thin sheet of fondant, approximately the thickness of 1–3 playing cards. You may also use gum paste, a fondant and gum-paste mixture, or fondant mixed with Tylose/CMC powder for faster drying and better shape retention.

  2. Using a wide foam brush, apply a very light layer of clean water to the fondant. The surface should be evenly moist and slightly sticky, but not wet.

  3. Place the entire icing sheet with the printed circles onto the rolled fondant. Smooth it gently to remove air bubbles, then leave it for approximately 5 minutes so the layers bond.

  4. Using a cookie cutter of the same diameter as the printed circles, cut through both layers at once. The thinner the fondant, the cleaner and sharper the cut edges will be.

  5. Apply the cutouts directly to your baked goods, or let them dry for an hour or overnight to make them firmer and better able to hold their shape. Once firm, they may also be placed upright on cupcakes.

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GENERAL INFORMATION:

In general, icing sheets perform best on firm, smooth, stable, low-moisture surfaces. High-fat coatings such as buttercream or white chocolate often provide an effective moisture barrier; however, the stability and moisture content of the surface are more important than fat content alone.

Condensation, high-moisture frostings, and moisture migrating from cakes or fillings may cause the image to soften, wrinkle, bleed, or deteriorate. When working with moist surfaces, place a firm, low-moisture barrier between the dessert and the printed image. Suitable barriers include buttercream, fondant, white chocolate, or another stable, low-moisture coating.

In these cases, prolonged refrigerator storage is not recommended. For best results, apply the image as close to serving time as practical and protect the finished dessert from condensation and excess humidity.

Both high and low humidity can affect the printed image. Always keep it inside its sealed reclosable bag.

Cake frosting may be any colour, but the icing sheet is very thin, so dark frosting, such as chocolate, may show through the design slightly.

APPLICATION SURFACES:

Buttercream-frosted Cakes: Apply the image immediately after icing the cake. American-style buttercream forms a thin crust after approximately one hour. If a crust has formed, apply a very fine mist of water before placing the image.

Moist Creams, Frostings and Desserts: Natural whipped cream, cheesecake, cream-cheese frosting, pastry cream, custard-based creams, mascarpone-based creams, low-fat frostings, and other soft milk- or cream-based coatings may contain enough moisture to cause the printed image to soften, wrinkle, bleed, or deteriorate. Place a firm, low-moisture barrier underneath the image, such as a thin layer of buttercream, fondant, or white chocolate. For best results, apply the image as close to serving time as practical and avoid prolonged refrigerator storage. Protect the finished dessert from condensation and excess humidity.

Fondant / Sugar Paste: Using a small brush, apply a very thin layer of water, clear corn syrup, corn syrup diluted with a small amount of water, or gum glue only to the area where the image will be placed. The surface should be slightly tacky, not wet. Excess moisture may leave marks or cause the image to wrinkle, while too little adhesive may prevent it from sticking properly.
White shortening may also be used. Apply a small amount to the fondant or to the back of the image, then gently remove any excess with a clean paper towel. This method provides a clean, smear-free application and may allow the image to be removed later with less damage to the fondant surface.

Royal icing: Apply a fine mist of water before placing the edible image.

Poured white chocolate or ganache: Apply the image while the coating is still wet, then allow it to set before moving the item.

Whipped toppings (non-dairy): Do not add extra moisture. Apply the image directly only when the topping is firm and stable.

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Ice Cream Cakes: For the most reliable results, apply the image to a smooth, thin layer of buttercream on top of the frozen cake. A firm, low-moisture non-dairy topping may also be used.

Icing sheets may be applied directly to frozen ice cream; however, a thin buttercream layer provides a more consistent surface and helps protect the image from excess moisture.

  1. Freeze the cake until completely firm.
  2. If using buttercream, apply a smooth, thin layer where the image will be placed.
  3. Remove the icing sheet from its backing with clean, dry hands.
  4. Place the image onto the frozen cake and gently smooth it down without rubbing.
  5. Return the cake to the freezer and keep it frozen until needed.
  6. Store the cake in a cardboard cake box to protect the image from frost and condensation.

Important:

Do not add water, milk, or other moisture before applying the image to an ice cream cake.

Avoid applying the image directly to soft or very moist whipped cream, as excess moisture may cause the colours to bleed or fade. If the cake has a whipped-cream topping, place a thin layer of buttercream underneath the image.

Store the cake in a cardboard cake box. Avoid plastic bags or containers that may trap condensation against the image.

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DIFFICULTY REMOVING THE IMAGE FROM ITS BACKING / IMAGE TOO SOFT OR BRITTLE:

The moisture level of an icing sheet is not constant and may change depending on the freshness of the print, storage conditions, and the surrounding humidity.

IMAGE IS TOO SOFT: Freshly printed sheets may be softer and more flexible because printing adds moisture to the sheet. Allow the image to rest uncovered in normal room conditions for approximately 5–15 minutes before attempting to remove it from the backing. High humidity may have the same effect, causing the image to feel moist, stretchy, or sticky. If this happens, move the sheet to a drier environment if possible; an air-conditioned room is usually dry enough. You may also use a hair dryer on the reverse side of the backing sheet for approximately 30–40 seconds, or place the sheet in a very cold, dry freezer for only 10–15 seconds and remove it immediately. Do not leave it in the freezer longer.

IMAGE IS TOO BRITTLE: Low humidity can cause the opposite problem. Dry air, especially in a heated room during winter, may quickly dry out a sheet left uncovered on a table, making it brittle and prone to cracking. If the image feels dry or brittle, place a slightly damp cloth or paper towel inside the closed bag without allowing it to touch the image. Check the sheet periodically and remove the damp material as soon as the image becomes flexible again. Do not leave damp material inside the bag for an extended period.

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To order, please visit EdiblePrintMontreal.ca