Icing sheets

Keep your icing sheet in an airtight bag at room temperature until you're ready to use it. Don't let the water come into contact with the edible image before or after it's on the cake.

1. Decorating Cakes

To decorate a cake, first make sure the surface is cold, stable, and smooth. Frost the cake with buttercream, ganache, fondant, or other suitable frostings. If the image is not pre-cut, use scissors or a sharp razor knife to cut it to the desired size. Once you've removed the plastic back sheet, determine where you want to place the image on the cake, as the image will be glued instantly. Brush a small amount of melted chocolate or cocoa butter on the backside of the image before placing it on the cake. Make sure your hands are clean and dry at all times.

2. Decorating Cookies

To decorate cookies, first, flood them with royal icing or fondant and let them dry completely. Then cut the icing sheet to size or use pre-cut images. Apply piping gel on the top of the dried cookie or on the back of the edible image using a food-only paintbrush. Gently apply the image to the top of the icing and smooth out any edges. Be sure to wipe your hands with a damp-dry towel to avoid getting them sticky.

3. Decorating Cupcakes

If you're using buttercream frosting, you can apply the images to the top of the cupcakes without any isolation. However, if you're using other types of frosting, like mascarpone or cream cheese, use gum paste or fondant. Cut out circles using a silicone mat and plastic rolling pin. Glue the images onto the circles using piping gel and let them dry for one to two days depending on the humidity in the room. You can also use this method to make vertical cake toppers by gluing the wooden stick on the back with piping gel or fondant edible glue.

4. How to make a cake topper

Materials Needed: Icing sheets, Gum paste, Bamboo stick or toothpick, Edible glue or Pipping gel, Small paintbrush

Rolling pin, Small knife or fondant cutter, Parchment paper, or silicone mat.

Instructions:

Knead the gum paste until it's soft and pliable. Roll it out on a clean surface dusted with powdered sugar to your desired thickness (usually about 1/8 inch). Make sure it's large enough to accommodate your design. Place your template on top of the rolled-out gum paste. Use a small knife or fondant cutter to carefully cut out the shape of your cake topper.

Remove any excess gum paste around the edges. If your design includes printed elements, cut out the corresponding shapes from the icing sheets. Use a bit of edible glue or water to attach the icing sheet pieces onto the gum paste cutout. Smooth out any wrinkles or air bubbles. Insert a bamboo stick or toothpick into the bottom edge of the gum paste cutout. You can dip the tip of the bamboo stick in edible glue or water before inserting it to ensure it holds firmly. Place the cake topper on parchment paper or a silicone mat in a cool, dry place to let it firm up and dry. This may take several hours or overnight, depending on the humidity.

Once the cake topper is completely dry and firm, you can add additional details using food-safe markers, edible paints, or colored dust. Be creative and enhance the design as you like. When your cake topper is ready, gently insert the bamboo stick into the top of your cake. Make sure it's secure and well-balanced. The cake topper will stand upright on the cake. Carefully transport the cake topper and cake to your desired location. Present your beautifully adorned cake topper to your guests, and enjoy the admiration it receives!

Remember to handle the gum paste and icing sheets with clean, dry hands to prevent sticking or tearing. With a bit of patience and creativity, you'll have a stunning cake topper that adds a personalized touch to your cake masterpiece.