Edible Icing Instructions

1. Prepare Your Cake or Surface

  • Make sure your cake, cupcake, or cookie is fully frosted and the icing is smooth. Buttercream or fondant works best.

  • Lightly smooth the surface to remove any bumps; this ensures the icing sheet adheres properly.

2. Cut the Icing Sheet (if pre-cut circles are not provided)

  • Use scissors or a sharp knife to trim the edible icing sheet to the shape or size you need.

  • For intricate designs, you can print the design first, then carefully cut around the edges.

3. Apply the Edible Icing Sheet

  • Place the icing sheet gently on top of the frosting.

  • Press lightly with clean fingers or a soft spatula to ensure it sticks evenly. Avoid stretching the sheet.

4. Smooth Out Bubbles

  • If small air bubbles appear, gently lift the sheet and press down again, or use a clean, dry brush to smooth out tiny imperfections.

5. Finishing Touches

  • Add extra decorations, piped borders, or edible glitter to make your creation pop.

  • Avoid refrigerating the cake for too long after applying the sheet, as condensation can cause wrinkling and damage the image.

6. Storage

  • Store your edible icing images in a cool, dry, and dark place away from direct sunlight and humidity. DO NOT store them in the fridge or freezer - the cold, humid air can cause the image to blur, fade, or crack.

  • Keep edible images in their original airtight plastic bag until use.

  • Lay image flat until use to prevent curling or deforming. Do not place heavy items on top of it. 
  • Cakes decorated with edible icing sheets are best enjoyed within a few days.

TIPS FOR BEST RESULTS

  • Avoid touching the printed side of the sheet.

  • Handle with dry hands to prevent moisture damage.

  • Fondant surfaces may require a thin layer of edible glue or water to stick.