Handling Printed Icing Sheets
Icing sheets should be stored FLAT in their sealed packaging, in a cool, dry place until required. Stored this way they have a 6-month shelf life from the date that they are received. Never refrigerate or freeze your icing sheets.
Removal of backing from icing sheets.
Our Sheets are very easy to remove from their backing paper. Simply peel the rectangular clear plastic backing away from the topper. Once the backing is removed the back of your topper has a shiny surface this is the icing ready to apply, do not try and remove it. The only backing on a round topper is the clear rectangular plastic sheet (which comes off so easily it is occasionally left in the bag).
There is no round backing to remove directly from the back of round toppers.
For best results icing sheets should be used on cakes which are covered in a white rolled fondant.
To apply to a fondant covered cake, first brush or spray the fondant or the back of the topper with a tiny amount of water (or if possible, an icing sugar and water solution). If using water be careful not to over-wet the topper it as this could cause the colours in the image to run or bleed.
Hold the topper gently and line it up on the cake, then lower it into position, smooth it out from the centre to the edge (if using your hand to do this, make sure your hand is dry and clean). If any bubbles or wrinkles appear on the icing sheet cake topper gently pat them out with your fingers. You can, if you desire, pipe a decorative edge around the cake to hide the edge of the icing sheet.
Icing sheets will stick when directly applied to a ganache-covered or buttercream-finished cake. Ideally allow this to get to a tacky stage (but not set) and then apply.
Icing sheets will not stick directly to a cake which is covered with buttercream that has already set. If the butter cream has formed a crust, you will need to moisten the frosting by either smearing a light coat of butter cream or a light spray of water (be careful not to over moisten).
If the icing sheet is applied to frosting which has high moisture content such as whipped cream, it may cause the colour from the printed cake topper to run or bleed into your frosting. The following will help avoid colour run or bleeding:
1. When applying the icing sheet to a cake covered in whipped cream apply a light coat of buttercream to the back of the icing sheet this will form a barrier between the whipped cream and the icing sheet.
2. Roll out a thin layer of sugar paste and smear it with a light coating of buttercream, lay the icing sheet on top and cut round the icing sheet and the sugar paste. The icing sheet along with the sugar paste can then be applied to the cake.
Once the topper has been applied do not place in the fridge or cover the cake in a sealed container.