Keep your edible toppers photo icing in its bag until you are ready to use it.
Keep it flat and don’t put anything on top of it to risk spoiling it.
Keep it out of direct sunlight or the colours may fade
Edible Photos can stay edible for several months, but we recommend that you use within two weeks for the picture to stay sharp. Maximum shelf life is six months.
There are a number of things to do to make sure that all goes well.
You can use any kind of cake – fruit, sponge, chocolate, or your favourite recipe. Cake toppers can be any colour, but remember that your edible photo is made from very thin icing, so dark colours like chocolate may not always be suitable. Try white chocolate instead.
Your edible photograph can be applied to almost any kind of icing such as fondant, sugar paste, royal icing or butter-cream.
Prepare Your Edible Photo
Keep your edible photo in its plastic bag until you are ready to use it. Take it out of the bag before applying it to the cake to allow time for it to dry out slightly. This will make it easier to peel from the backing sheet.
Remove Your Edible Photo from the Backing Sheet
The edible photo should peel off easily – DO NOT FORCE IT! 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.
You could try placing the Edible Photo in the freezer for 30 to 90 seconds, then with the image facing upwards gently roll the backing sheet over the edge of a table counter. The image should pop off the backing sheet.
You could try the opposite and apply gentle heat, perhaps a hairdryer for a short period or put it on a baking tray in a warm oven (not hot) for a couple of minutes, or a fan oven with the fan on but the heat off, or hold it under lamp with a warm bulb.
Try steam over a boiling kettle or gently spray a fine mist of water over the top of the edible photo.
You will get better results if you peel the backing away from the icing, rather than the other way round.
Butter Cream Icing
Carefully remove the frosting sheet from the plastic backing and apply it to the iced cake by lowering the icing sheet down onto the cake from the middle outward, carefully and gently smoothing with either your hand or a small roller. Try to do this before the icing on your cake has had time to form a skin or crust. Store finished cake covered or in a cake box. Cakes can also be refrigerated or frozen.
Non-dairy Whipped Topping
Application is the same as for butter cream. Keep finished cake refrigerated.
Application is the same as for butter cream. Because of the high water content in whipped cream, you should apply the edible image as close to serving time as possible. Colours may run and the image may fade. To avoid this, you can ice under the edible image with butter cream or apply the edible image to a fondant plaque to protect it from the moisture of the whipped cream.
Mist the surface of the ice cream with milk or rub the surface lightly to soften it before applying the edible image.
Mist the royal icing with water and then apply the edible image. You can also apply the image before the icing sets but it may wrinkle as the royal icing dries.
Using water or piping gel, lightly moisten just the area where you want to apply your edible image. For smaller images, you can moisten the back of the image with piping gel before applying it.
Pour your icing as usual. Apply the edible image before the icing sets. Be sure your cake is level or the edible image may slide.
Edible images can also be applied to the surface of melted chocolate and candy melt.
Shop bought cake
If you have a shop-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 and blend in. Dampen the cake icing using a pastry-brush or a fine mist/spray, but don’t over-wet it. DO NOT WET THE PHOTO – this may cause the colours in the image to run.
Icing sheet has bubbled
Moisture has seeped up through the cake. Tapping down the bubbles with your finger can make them less noticeable. To prevent this, be sure your cake is completely cooled before icing it and applying the frosting sheet. Store your finished cake in a cool, dry place. If your cake is frozen when you apply the icing sheet, allow it to thaw slowly in the refrigerator. You’ll also want to avoid storing the finished cake in an airtight cake container at room temperature. An airtight cake container can act like a greenhouse.
Accidentally tearing the icing
DON’T PANIC! Just rub very gently with a dry finger and it will merge back together and the tear will disappear after an hour or so. After a few hours your picture will blend into the icing and look like it has been painted onto the icing. The time this takes and the results will vary depending on how dry your icing is.
If you have used a very dry topping, or if you need to serve the cake straight away then pipe some icing around the image to hide any visible edges.
Icing sheet has wrinkled
The cake has probably flexed. Use a sturdier board underneath your cake. This is especially important with large sheet cakes that have an icing sheet in the centre. Icing sheets become part of the cake so they will flex whenever the cake flexes. This can cause wrinkles or cracks to form in the frosting sheet.
Icing sheet has cracked or is damaged beyond repair
If your icing sheet has cracked or become irreparably damaged while it’s on the cake, a new icing sheet can be applied over the damaged one. Try to repair any cracks to the surface of the cake by filling them in with butter icing. Then, pipe over the damaged icing sheet and lay a new one over it smoothing gently with your hand or a small roller. If the crack was caused by a lack of support underneath the cake, you will need to add more support or the crack may reappear.