How to Use Edible Image Sheets
Simply peel off the backing sheet and carefully place the edible image sheet on top of the icing. Gently pat to remove any wrinkles or air bubbles. You should be able to slide the image over table edge to separate the sheet from the backing sheet in one. ** You can trim edible images with a sharp craft knife or scissors before applying to your cake.
TYPES OF ICINGS
Various icings can be used, however a very wet whipped cream or some non-dairy topping can cause the image to fade if left in the refrigerator. Buttercream icing, ganache and Pettinice (white plastic/fondant icing) works the best. Images can also be applied to white chocolate as a plaque. Lightly brush water/vodka onto the chocolate plaque or fondant before applying the image. If applying to dark chocolate icing, place a white coloured icing under the image for maximum effect.
Store your image airtight and in the envelope that it’s mailed in until application, otherwise it can dry out, crack or fade. You can store an image up to three months from delivery.
**HIGH HUMIDITY PERIODS
In periods of high humidity (70%+) we recommend working in an air conditioned environment or cool room to help remove the image from its backing sheet. If the sheet will not separate, place it in the freezer for 30-90 seconds, remove and immediately place on your cake. If you are frequently having issues removing Edible Images designs from their backing sheets, use desiccant packs for storage always.
Tapioca Starch, Corn Syrup Solids, Microcrystalline Cellulose, Sugar, Water, Glycerine, Canola oil, Polyglycerol Esters, titanium dioxide, algin, Potassium sorbate, citric acid, sodium bicarbonate May Contain: Soy lecithin. The inks used are edible food dye inks and are FDA and kosher approved.
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