Frequently Asked Questions
frequently Asked questions
How long will they keep for?
Our icing sheets have a shelf life of 3-6 months but we recommend you use them within 1-2 weeks once they have been printed and keep stored in its Ziploc bag. If you order in advance we will hold your order back and post out 1-2 weeks before your event. So please tell us date required by when you place your order.
We now dry out each sheet in the oven before posting to help you remove them from the backing sheet, as humidity and hot/cold weather can effect our icing sheets. If you are still having trouble please scroll down for some more tips to help with this.
How do I store the Edible Cake Topper until I am ready to use it?
Icing sheets can be printed in advance and then stored with the plastic backing on until ready to use in the zip-loc bag provided to prevent them from drying out. As with other food colourings, edible images can fade if overexposed to UV light. So store in a cool dry place out of direct sunlight. Do not open until you are ready to apply to your cake or cupcakes.
Icing sheets do not need to be refrigerated; doing so will damage the colours after prolonged amounts of exposure.
Can I use fresh cream instead of icing?
For fresh cream don’t place the topper onto the cake until just before serving, or the image may bubble or if left for long periods of time disintegrate into the cream.
Fresh cream is not the best cake topping to use for edible images and should really try to be avoided, the water content is too high. We recommend stick the printed icing sheet to a rolled out piece of sugar paste first, this then stops the cream touching the icing sheet. The icing sheet can’t go in the fridge so the topper will need to be added last minute.
How do I apply the topper?
Try to make sure the icing on the top of the cake is as flat as possible, if you have slightly rounded edges the edible image may not sit properly on top of the cake and the edges will wrinkle.
Make sure your hands are completely dry when handling the topper. If you wet the image side of the topper the colours will run.
For all toppers and cupcake toppers that require cutting carefully cut the topper to the desired shape using a pair of clean, dry, sharp pair of scissors or sharp craft knife BEFORE removing from the plastic backing.
Lightly dampen the icing using a little water on a pastry-brush or by spraying with a fine mist until your icing (sugar paste ) is tacky not wet. This will allow the topper to stick to the cake and begin bonding with the icing.
Then peel your icing topper/s from its backing sheet but take care around the edges and not pull to hard as the sheets are really thin.
To apply it to your iced cake hold the topper gently, and carefully lower the Icing sheet down onto the cake, from the middle outward, carefully and gently smooth with the palm of your hand to remove any air bubbles.
If any bubbles or wrinkles appear in the photo gently pat them out with DRY fingers.
After a few hours your picture will blend into the icing and look like it has been printed onto the icing. The time this takes and the results will vary depending on how dry your icing is.
If you have used a very dry topping or if you need to serve the cake straight away you can pipe some icing around the image to hide any visible edges. But it may not have the intended effect of bonding with the topping.
We recommend our icing sheets are stuck to dry icing like sugarpaste, if using a moist icing like buttercream its best to place on top last minute or stick to a thicker piece of sugarpaste first. DO NOT place your icing toppers in the fridge, or put on a cold cake, as this will create condensation making the icing sheets melt. The finished cake should be stored at room temp in a cake box not air tight container, which will make the icing go sticky.
I can't remove the topper from the backing plastic, what do I do?
If it is sticking to the backing sheet, this is probably due to the temperature and humidity in the room. If you have problems with removing it, place the icing sheet in a fan oven on 40-50c for 30-60 seconds to dry the sheet out, let it cool down and if it still won’t peel put it back in, also use a pallet knife to ease up the corner or bend back the backing sheet a little. Repeat if necessary, this is very rare as our sheets are designed to be ‘Easy-Peel’ sheets. But take care to store your topper correctly and away from high temperatures and humidity. You can also try drying with a hair dryer.
If its hot and humid its best to use our icing toppers early in the morning straight from the bag when its cool and then keep the cake cool until eaten. I would also use the oven method especially if your topper has a lot of dark ink on it like black etc.
What ingredients are in your products?
Icing sheets
Water, Starch (maize) Dried Glucose Syrup, Glycerine, Sorbitol, Titanium Dioxide, Vegetable Oil (rapeseed) Cellulose, Polysorbate 80, Vanillin, Sucralose
Our Icing Sheets:
- High quality icing sheets will work with dry icing the best.
- Smooth white finish which results in brilliant print finish
- ‘Easy-Peel’ Meaning they are easy to remove from backing sheet
- Gluten Free
- Suitable for vegetarians and vegan
Our thin icing sheets are Allergen Free, Gluten Free, Dairy Free, Nut Free and suitable for vegetarians and vegans.
Wafer Paper / Wafer Card
Potato Starch, Water, Sunflower Oil and Maltodextrin.
Edible Inks:
Black Ink: Water, Ethanol, Humectant: E422, Colouring: E151, E122, E133, E102, E110 Emulsifier: E433.
Yellow Ink : Water, Ethanol, Humectant: E422, Colouring: E102, Emulsifier: E433.
Cyan Ink : Water, Ethanol, Humectant: E422, Colouring: E133, Emulsifier: E433
Magenta Ink : Water, Ethanol, Humectant: E422, Colouring: E122, Emulsifier: E433
Not got the answer you were looking for? Please get in touch via our Contact Form and we’ll do our best to reply the same working day. Or, why not use our instant chat below!