Edible Cake Toppers & Wraps - Icing Sheet Ingredients:

Water, Corn Starch, Corn Syrup Cellulose, Corn Syrup, Oil, Glycerin, Polysorbate, Vanilla, Artificial Color, Citric Acid

Edible Dessert Toppers - Icing Sheet Ingredients:

Edible Wafer Toppers - Ingredients:

Potato Starch, Water, Palm Oil

Edible Ink - Ingredients:

FDA Approved food colors

1. Prepare Your Cake

You can have any kind of cake - fruit, sponge, chocolate, or your favorite recipe. Bake and decorate your own cake or buy one already iced from a bakery or supermarket. You may ask your baker to apply the edible topper for you.

Your printed edible photo can be applied to almost any kind of icing such as fondant, sugar paste, royal icing, buttercream or glace icing.

The icing on your cake or cupcakes should be white as the topper is made from very thin icing and darker colors like chocolate may not always be suitable. Try white chocolate instead.

If you have a very wet icing, ganache, or a covering with high fat content (such as cream cheese) then we suggest you make a backing plaque from rolled out fondant or sugar paste. This should be about the same size and shape as the topper. Place the topper on the plaque and put this on your cake top. Otherwise you should apply it just before serving the cake, before the photo has time to absorb the moisture or the fat.

2. Prepare Your Edible Photo

Keep your topper in its plastic bag until you are ready to use it. When ready, take it out of the bag, with a sharp pair of scissors, cut off white border around the cake topper, then peel off the backing sheet. The backing sheet should peel off easily.

3. Remove Your Edible Photo from the Backing Sheet - DO NOT FORCE IT!

The topper should peel off easily. If it is sticking to the backing sheet, this is probably due to the temperature and humidity in the room. Leave it out of its bag in a dry room for about 10-15 minutes and it should peel off easily.

4. Apply Your Edible Photo Topper

If you have a store-bought cake or the icing on your cake has dried or formed a crust, a little moisture will help the photo attach to the icing. Dampen the cake icing using a pastry-brush or a fine mist/spray bottle with water, but don't over-wet it.

DO NOT WET THE TOPPER - this may cause the colors in the image to run, and ruin the image.

Hold the topper gently and place the middle onto the cake first, then smooth it out to the edges with the palm of your hand.

If any bubbles or wrinkles appear in the photo gently pat them out with DRY fingers.

5. Your Finished Cake

After a few hours your picture should blend with the icing and look like it has been printed onto the icing. The time it takes to blend into the icing will vary depending on how wet your icing is when the edible image was applied. A frosting/icing with more moisture will get quicker results.

Note* If you have used a very dry frosting/icing or if you need to serve the cake straight away you can pipe some icing around the image to hide any visible edges.

TROUBLESHOOTING -

PLEASE NOTE: If the topper does not peel off easily, leave it out of its bag and check it every 10 minutes. Do not leave it overnight or let it dry out as it may become brittle and crack. This process is faster in a warm room with air-conditioning or central heating.

STORE EDIBLE TOPPERS AT ROOM TEMPERATURE. DO NOT REFRIGERATE OR FREEZE BEFORE USE, AS THIS WILL CRACK THE IMAGES.

BUTTERCREAM - If it has formed a crust or appears dry, spray with a fine mist of water before applying the edible image. If bubbles appear on the surface, GENTLY TAP TO REMOVE (do not rub) the image. APPLY EDIBLE IMAGE about 24 hours before dessert is eaten. NON-DAIRY WHIPPED CREAM TOPPING - When using whipped cream, since it is a thin substance, we suggest adding a bit of non-dairy creamer to your whipped cream to thicken it. The edible image can fade after a few hours (when placed in the refrigerator) as with whipped cream the edible ink will sink down into the cream. We recommend applying a thin layer of white buttercream icing on top of the whipped cream where the edible image will be placed to seal out the water. Do not add the icing to the edible image as it can cause the colors to bleed and ruin the edible image, only apply to the topping itself to the cake. APPLY EDIBLE IMAGE about 2-3 hours before dessert is eaten. ICE CREAM CAKES - If applying directly to ice cream, allow the ice cream to sweat, or mist the ice cream with milk before applying the edible image, to avoid cracks forming in the cake, then you apply the edible image. If bubbles appear under the edible image during freezing, GENTLY TAP TO REMOVE AIR BUBBLES (do not rub) the image. Apply edible image about 12 hours before dessert will be eaten. GUM PASTE - Apply a thin layer of piping gel or water (no puddles) with a small paintbrush only where the edible image will be, then apply the edible image. If the gum paste is tacky, the edible image may adhere without piping gel or water. FONDANT - Apply a small amount of water (no puddles) with a small paintbrush on the area prior to placing the edible image to ensure it adheres properly; the edible image will not blend into the fondant as it will with other toppings, so it is totally touchable when it’s dry. While the cookie and edible image may appear to be dry, when we placed the cookie in the bag, the moisture made it stick to the bag. It’s best to let dry overnight. BE CAREFUL TO NOT GET WATER OUTSIDE THE IMAGE AS IT WILL LEAVE A MARK ON THE FONDANT OR GUM PASTE.

The recommended size for chocolate covered Oreos is the 2 inch edible circles.

PLEASE MEASURE YOUR OREO COOKIE MOLD CIRCLES, AS SOME MOLDS MAKE THE CIRCLES SMALLER THAN 2 INCHES.

Here's a easy "How to apply edible toppers on Oreo cookies" Tutorial.

Step 1: Lay edible toppers face down in the Oreo cookie mold or cupcake trays with cupcake liners.

Step 2: Melt the chocolate until smooth. You can add oil to chocolate to thin it, if preferred (optional),

Step 3: Funnel the melted chocolate into a squeezable bottle for easy pouring.

Step 4: Carefully add enough (preferably a 1/4 inch layer) of chocolate in the mold to cover the edible image.

Step 5: Then place the cookie in the chocolate and press down gently.

Step 6: Add more chocolate over the cookie to completely cover it.

Step 7: Tap the tray on a hard surface a few times to even out the chocolate and release air bubbles from the chocolate. Then, let them set until hard.

Do each cookie in these same steps until all done.

TO REMOVE: Place the cookie mold in the freezer for 10 minutes, then remove and flip mold upside down on wax paper and the cookies will fall out of the molds.

*If you chose to use a cupcake tray instead of a cookie mold, you would line each slot with a cupcake liner, then follow Steps 1 through 7.

Then to remove cookies from the cupcake tray, you would remove the cupcake liners, and viola, you're done.

Using the cupcake tray versus a cookie mold would change the edge of the cookie to a ripple effect versus a straight side and is also easier clean up.

Another way to make Chocolate Covered Oreos:

Dip your cookie in the melted chocolate, shake off the excess chocolate and place on wax or parchment paper. Place the edible image on top of the melted chocolate, gently smooth to make sure the edible image is level and the edges are touching the chocolate. Add edible colored sprinkles for a festive appeal. Let it dry before toughing. Sprinkles will not stick to the edible image.

The edible image will not blend with the chocolate, but instead sit on the surface and it will be touchable after it dries.

Frosted Cookies

Frost the cookie with frosting (white buttercream* is recommended), then place the edible image on top of the frosting, gently smooth with dry fingers to make sure the edible image is level and the edges are touching the frosting. Add edible colored sprinkles or an icing border for a festive appeal. (optional)

Royal Icing Cookies

Frost your cookie as usual. Place the edible image on top of the icing and gently smooth out making sure the edges of the image are touching the icing. Add colored edible sprinkles for a fun effect. LET DRY OVERNIGHT.

CAUTION: We have found that royal icing takes at least overnight to dry, the longer the better. While the cookie and edible image appears to be dry, when we placed the cookies in the bag, the moisture made it stick to the bag.

Frosted Cupcakes

Frost the cupcake with frosting (white buttercream* is recommended), then place the edible image on top of the frosting, gently smooth with dry fingers or a flat bottomed cup to make sure the edible image is level and the edges are touching the frosting. Add edible colored sprinkles or an icing border for a festive appeal. (optional)

Square Iced Cookies

Pipe your cookie along the edge of the cookie. Let the piped edge dry before adding the center icing. Place the edible image on top of the icing (before it dries) and gently smooth out making sure the edges of the image are touching the icing. Add a colored colored icing border for a fun effect. LET DRY OVERNIGHT.

CAUTION: We have found that royal icing takes at least overnight to dry, the longer the better. While the cookie and edible image appears to be dry, if placed in treat bags to soon the moisture from the icing can cause the images to stick to the plastic.

DRINK TOPPERS

When dropping the topper onto the drink

hold it parallel to the surface and drop

it so that only the back side touches

the liquid. Getting the front of the wafer

wet can cause ink to bleed into the drink.

- Please note the toppers may curl immediately upon

contact of moisture, they will flatten out once

the topper has become fully saturated. Care must

be taken not to get the top wet.-

CUPCAKE TOPPERS

Frost your cupcake using buttercream icing. Simply stick the topper vertical into the frosting. Decorate with sprinkles (optional)

We recommended using the edible image within 2-3 weeks of purchase to ensure freshness and bright colors.

Once you receive the edible image(s), please keep sealed tight in the original ziplock bag and cardboard envelope it comes in. During the dry months the topper can crack if it loses too much moisture. If the icing sheets feel cold place them in a warmer area before handling. In humid months store in a cool dry area such as a cupboard or drawer. Keep all images out of UV or Direct Light as in can cause the images to fade.

DO NOT REFRIGERATE OR FREEZE, as this will damage the edible image(s).