Our edible images are professionally printed onto premium-quality icing sheets using food-safe edible inks. Following these instructions will help you achieve the best possible result on your cake or cupcakes.

Before You Begin

Your edible image will arrive as a full A4 icing sheet with your design printed onto it. The printed sheet is attached to a clear plastic backing sheet to protect it during shipping.

If your order contains:

• A round cake topper
• Cupcake toppers
• Individual icons or decorations
• Cake strips

You will need to carefully cut each image out before applying it to your cake.

We recommend using clean, sharp scissors for round or detailed shapes, or a craft knife and cutting mat for straight edges.

Preparing Your Cake

Edible images work best on a smooth, flat surface.

Suitable surfaces include:

• Fondant
• Buttercream (crusted or chilled)
• Ganache
• Royal icing
• Marzipan

If your icing has ridges, swirls or uneven texture, gently smooth it first for the best finish.

How to Remove the Backing Sheet

Removing the icing sheet from its backing is often the trickiest part, but it's easy with the right technique.

1. Place the icing sheet on a clean, dry surface.
2. Gently flex the sheet back and forth.
3. Starting from one corner, slowly peel the plastic backing away from the icing sheet.
4. Handle the icing sheet by the edges where possible.

If the icing sheet is difficult to remove:

• Place it in the refrigerator for 30–60 seconds to help separate the backing.
• Alternatively, warm the backing sheet slightly by rubbing it gently with your hand.

Do not force the sheet off, as this may cause it to crack or tear.

Applying to Buttercream

Buttercream is one of the most popular surfaces for edible images.

For best results:

• Apply the edible image to buttercream that has been freshly smoothed or lightly chilled.
• If the buttercream has formed a crust, lightly mist it with water or brush it very lightly with a damp pastry brush before applying.
• Position the image carefully.
• Starting from the centre, gently smooth the image outward using clean hands or a cake smoother to remove any air bubbles.

The icing sheet will naturally soften into the buttercream over the next few hours.

Applying to Fondant

Fondant provides the smoothest finish.

1. Lightly mist the fondant with clean water or brush on a very thin layer of edible glue.
2. Position the edible image.
3. Smooth gently from the centre outwards.

Avoid using too much water, as excess moisture can cause colours to run.

Applying to Ganache

Ganache should be smooth and completely set before applying the image.

If needed, lightly brush the surface with a tiny amount of water before positioning the icing sheet.

Applying to Cupcakes

1. Cut each cupcake topper from the sheet (this can be done ahead of time before removing the backing sheet)
2. Ice the cupcakes with buttercream or fondant.
3. Place each topper onto the icing.
4. Press gently around the edges.

For buttercream cupcakes, applying the toppers several hours before serving gives the best finish.

When Should I Apply My Edible Image?

For most cakes, we recommend applying the edible image 1-3 hours before serving for the best appearance. Applying too far in advance may allow excess moisture to soften the image, particularly on fresh cream cakes.

Images applied to fondant cakes can generally be done up to a day in advance.

Storage Before Use

Keep your edible image:

• Inside the sealed packaging until required.
• Flat at room temperature.
• Away from direct sunlight.
• Away from heat.
• In a cool, dry place.

Do not refrigerate or freeze the edible image while it is still in its packaging.

Moisture inside a refrigerator can damage the icing sheet before use.

After the Image Has Been Applied

Once applied to your cake:

• Cakes covered in fondant or buttercream can usually be refrigerated if necessary.
• Keep the cake in a cake box to reduce condensation.

Some slight colour changes from refrigeration are normal and usually disappear as the cake returns to room temperature.

Helpful Tips

• Always handle the sheet gently by the edges.
• Cut the images before removing the backing sheet.
• Use clean, sharp scissors or a craft knife.
• Work on a clean, dry surface.
• Position carefully before pressing down.
• Smooth gently to avoid trapping air bubbles.

Troubleshooting

My edible image won't come off the backing sheet.

Place it in the refrigerator for 30-60 seconds, then gently flex the backing sheet and try peeling again.

My edible image cracked.

Small cracks often become much less noticeable after the image absorbs moisture from the icing. Handle the sheet slowly and avoid bending it sharply.

There are air bubbles.

Gently smooth from the centre towards the edges using clean fingers or a cake smoother.

The colours don't look as bright as they did on my computer.

Edible inks naturally print softer than standard printers. This is completely normal, and colours often appear richer once the image has been applied to the cake.

My edible image looks wrinkled after applying.

This is usually caused by excess moisture. Minor wrinkles often settle as the image dries.

The image has become sticky.

High humidity or condensation can soften icing sheets. Store unused sheets in a cool, dry place and avoid exposing them to moisture before use.

Storage & Shelf Life

Your edible image has a best before date of 6 months from the date of purchase.

For best quality:

• Store flat.
• Keep sealed until needed.
• Store in a cool, dry place.
• Do not refrigerate before use.
• Avoid direct sunlight and humidity.

When stored correctly, edible images remain in excellent condition right up to their best before date.