Wafer Paper Pattern Sheets

These sheets may be used flat on any cake, cupcake or cookie. It may be applied to fondant, royal icing, ganache, firm glazes, buttercream, chocolate or any other icing or frosting that sets fairly firm. It is translucent so it is best to use on white or light colored finishes. 

Here are a few tips and tricks to keep your sheets in tip top shape until your big event. As long as you stick to these top tips your sheets will keep for 6-9 months. 

• Keep them sealed in their packaging until you’re ready to show them off. Extended exposure to the open air can cause them to curl. If they do curl, don’t worry, you can flatten them by leaving them under a flat, heavy object overnight.
  

• Keep them cool, but do not refrigerate or freeze. 
  

• Keep them dry! Moisture will cause them to disintegrate or melt.
  

• Keep them in a dark place out of direct light. Edible ink is more sensitive to light than standard ink and will fade if exposed to light for an extended period of time. 
  
  

BUT FIRST...

• Read the instructions in full and decide which application you will use. 
  

• Have all of your tools ready! 
  

• Add your pattern sheets as the last step in the decorating process. Remember not to refrigerate or freeze the dessert after the sheets have been applied as condensation will cause the ink to run. 
  

• It is not recommended to use on unfrosted cakes, cupcakes or cookies. 
  

• For better stability when using on buttercream, apply wafer paper to a piece of thinly rolled fondant before placing on cake.
  

• Apply buttercream or royal icing border around edge of image for a more finished look.
  

• Gently apply a thin layer of piping gel to top of photo for a nice shine. 

Tools/Materials:

• Small, sharp scissors 

• “Glue” : Piping gel or thinned corn syrup*

• Small, flat paint brush

• Scoring tool (optional)

• Weight: flat, heavy object (cutting board, book, his comic book collection, etc.)

*To thin corn syrup add a few drops of water of better spreadability. When I say a few drops I seriously mean a few! If you use too much water the wafer paper will dissolve.

CAKES & CUPCAKES: Apply a thin layer of “glue” with a small brush to the back of the image taking care not to tear the paper. Edges may curl up while glue is setting, so it may be necessary to keep pushing them back onto your dessert a few times. When applying flat to fondant covered cupcakes, you may turn the cupcake fondant-side down after applying to hold edges down as it dries, about a half hour. 

COOKIES: Apply icing to cookies as desired and allow to dry completely. Apply a thin layer of “glue” with a small brush to the back of the image taking care not to tear the paper. Press topper gently onto icing. Sometimes the edges will lift off the cookie in the drying process and may need to be pressed back down. You may turn the cookie icing-side down after applying to hold edges down as it dries. About a half hour.

WHAT IS THIS?

Your wafer paper pattern sheet is made with edible ink and wafer paper. Wafer paper is made of potato starch and olive oil. Your toppers are vegetarian, vegan, gluten free, dairy free and kosher. They are a nut free item but they are not made in a nut free facility.