Cake toppers
Edible Icing Toppers
Icing sheets are not paper but thin layers of icing that are on an easy peel plastic backing when received. Icing sheets are the preferred form of “edible paper” for use on cakes. Edible images are printed onto the icing sheet in highest quality making them vibrant in colour. Icing sheets also blend into the iced surface of a cake absorbing the taste and colour of whatever finish it is place on. Because of this, most icing types are suitable to use including butter cream, royal icing, glaced icing, fondant icing and fresh cream. The more wetter surfaces such as buttercream and fresh cream need extra care when handling to ensure colours do not run. See below for run down on each cake finish & best application. Icing sheets come in many different shapes and sizes or can be cut to desired shapes and sizes using sharp scissors or a craft knife.
ingredients & info
- High quality icing sheets will work with dry or wet surfaces, even ice cream
- Superior quailty print & easy peel from backing
- Great for use on fondant icing, marzipan, cream and butter cream etc
- Gluten free, Kosher certified and nut free. Suitable for vegetarians and vegans
Starches E1422, E1412, Maltodextrin, Glycerin, Sugar, Water, Stabilizers (E414, E460i), Food Colour E171, Emulsifiers E491, E471, Flavors, Acidulants E330, Preservative E202, Sucralose
Quality & care
Printed to a superior standard using edible ink/. The image is very sharp and vibrant and gives a professional look to your bake. Icing sheets should be stored tightly sealed in the grip seal bag provided to prevent them from drying out. Store flat out of direct light. Icing sheets do not need to be refrigerated.
They have a shelf life of a minimum of 6 months from date of purchase.
Applying Edible Icing
Royal Icing
Mist the royal icing very lightly with water and then apply the edible image. You can also apply the image before the icing sets but it may wrinkle as the royal icing dries.
Rolled Fondant/Marzipan
Using water lightly moisten just the area where you want to apply your edible image, place the image onto the fondant, adjust where necessary & smooth other gently with dry fingers. (wet fingers = runny images!
Glaced Icing
Pour your icing as usual. Apply the edible image just before the icing sets. Be sure your cake is level or the edible image may slide.
Butter cream
Handle your icing sheets with care using clean, dry hands.
If cutting out an image, do that while the frosting sheet is still on the backing and while it is still flexible. Use a pair of very sharp scissors or a craft. Before the icing on your cake has had time to form a skin or crust, carefully remove the icing sheet from the plastic backing and apply it to the iced cake by lowering the sheet down onto the cake from the middle outward, carefully and gently smoothing with your hand.
Finish decorating your cake. You can pipe over icing sheets but take care not to puncture the sheet with your decorating tip. Store finished cake covered or in a cake box. Do not refrigerate. Best applied right before serving as buttercream has moisture in which can make the icing sheet floppy. TO avoid this you could put your icing image on a fondant plaque prior.
Whipped Cream
Application is the same as for butter cream & Whipped Cream, because of the high water content in whipped cream, you should apply the edible image as close to serving time as possible. Colours may run and the image may fade. To avoid potential damage, you can firstly apply the edible image to a fondant plaque to protect it from the moisture of the whipped cream.
