Here is what to consider when doing an edible print. Leave a comment

I need edible printing! What to consider when doing an edible print.

  1. The Size of the Paper ,

We only print on two sizes A4 or A5, but that’s not the end of it. Before you decide on the size you want to print  on consider the following.

  • The size of the cake.
  • The Height of the cake.

On an A4 paper you can only manage to get up to maximum of 8 inch round. So if I have a 10” cake the 8” round picture will fit perfect and allow a 2” space to decorate the border.

Secondly the image itself, if I have an 10” round cake I cannot choose a picture that will cover a full A4 sheet, without having to loose part of the image.

Same thing applies when you printing images that will be stuck on the edge of the cakes, most cakes are 5” high.

  • The type of paper

There are essentially 2 type to choose from, either wafer paper (sometimes known as rice     paper) or icing sheets (otherwise known as frosting sheets or sugar sheets). We often get asked what’s the difference between the two and which should I choose ?

Wafer paperis made from potato starches, water and oil. It closely resembles a card. We   mainly stock 0.65mm wafer paper Icing sheets are a thin layer of white icing pressed onto a plastic backing paper to allow feeding through a printer. The backing sheet is peeled off before applying the icing onto a cake.

            Which is the best Product to Print onto? Wafer Paper or Icing Sheets?

Icing sheets – The smooth, bright white finish of icing means printed images are very clear and they achieve the best possible printing results. It’s really important to remember the image you’re printing from must be of high resolution. If the image is poor quality the printed result will be poor quality too – no matter what you’re printing onto!

Wafer Paper– The thicker wafer paper tends to be used for stand up cakes toppers unsurprisingly because of it’s ability to ‘stand up’ when inserted into a cake.

When you need the image to be lying on the cake especially on cakes covered with butter icing or whipping cream its advisable to put a thin layer of fondant below the wafer paper to reduce the moisture from the cream to be sucked up on the wafer paper.

Wafer paper is also cheaper to print on.

How do you Apply Wafer Paper and Icing Sheets onto Cakes?

Wafer paper can be applied onto cakes really easily. Simply moisten the back of the wafer paper using a fine mist of water and apply. There’s no backing paper to remove, you just print and go. Wafer paper does have a tendency to curl if it’s applied to wet icing. If being used on buttercream always apply them at the last minute or when the buttercream has hardened or put a layer of fondant below the wafer paper. Another downside of wafer paper is it doesn’t tend to mould into fondant icing.

Icing sheets are really easy to remove from the backing paper. You simply peel them off! Once printed, again icing sheets are easy to apply. Simply spray your ready iced cake with a fine mist of water and press the icing sheets gently into place. Unlike wafer paper they are easy to cut through and mould into fondant icing easily.

How does Wafer paper taste compared to Icing Sheets?

The wafer paperis flavourless. An advantage of it’s lack of flavour means it doesn’t affect the flavour of the cake you’re applying it to.

Icing Sheets tend to have a very slight vanilla flavour. However, as the icing is generally absorbed into the cake any taste is not usually noticeable.

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