Wafer Paper Butterflies

Your wafer paper butterflies are here! Sweet! Here are a few tips and tricks to keep your toppers in tip top shape until your big event. As long as you stick to these top tips your toppers 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 toppers as the last step in the decorating process. Remember not to refrigerate or freeze the dessert after the toppers have been applied as condensation will cause the ink to run. 
  

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

• If your images have been shipped in two pouches (one marked “Flipside Prints”), one set is a mirror image of the other. 
  

Tools/Materials:

• “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.

SINGLE-SIDED BUTTERFLIES

Wafer paper butterflies may be used flat on any cake, cupcake or cookie. They 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. 

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 the cake 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.

THREE-DIMENSIONAL METHOD: For a more three-dimensional look. The single-sided butterflies may be bent slightly down the center (the body of the butterfly) so that they do not lay flat on your dessert. To do this, gently apply some “glue” on the backside of the butterfly body, along the fold line, with a small brush. Carefully bend the butterfly down the center so that the wings are lifted, be careful not to crease completely, as this may crack the wafer paper. Press the body portion onto your cake, cupcake or cookie. A small dab of additional “glue” may be necessary to get the butterfly to stick well to fondant.

DOUBLE-SIDED BUTTERFLIES

Double-sided wafer paper images will easily stand up in buttercream and have your design showing on both sides. 

If you have decided to use double-sided images, match each image with its flip side counterpart. Working with one pair at a time, paint the entire back of one side with “glue”. Press the two images together, back to back, and gently slide until the edges match. Once the paper is pressed together, it will slide around easily for about 20 seconds. Work quickly to get them aligned properly. Press firmly to make sure they are completely stuck together. For best results, place glued images under your “weight” for 2-3 minutes. 

After removing them from under the weight, and while still damp, gently bend up the center fold line to raise the wings. Be careful not to crease them in the middle as they may crack. They are now ready to apply to your dessert!

If you assemble your toppers ahead of time, the edges may start to separate a bit. If this happens, dampen the edges very lightly with a small brush dipped in water and press them back together.

WHAT IS THIS?

Your topper 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.