Tips on Storing, Handling and Applying your Edible Images
Images are printed on an actual layer of icing with edible inks. The icing is held together by a plastic backing sheet that you will remove before applying the image to your frosted treats. The frosting image only has 1 plastic backing sheet, once this backing sheet is removed, it is ready to be applied.
STORAGE: Keep your frosting sheet sealed in the ziplock bag that it comes in until you are ready to use it. Store flat on a shelf, at room temperature and out of direct sunlight. Shelf life of frosting sheets is about 24 months if stored properly.
Do NOT put the image in the fridge or freezer as it may cause the image to bubble up and dry out which will cause the image to crack.
CUTTING IMAGE SHEETS: If you ordered image sheets that are not cut or you need to trim an image you can easily cut them with a clean pair of scissors before you remove the plastic backing sheet.
WHEN TO APPLY: If you are using butter cream or any other harder frosting, the image can be placed on at your convenience, but not more than 48 hours prior to the event. Depending on how wet your frosting is, the image will begin to fade with too much moisture. If you are concerned about fading, place the image on the cake within an hour of the event.
HOW TO APPLY: Do NOT let water come in contact with the edible image before or after on the cake. The sheet will melt and ruin the print. Make sure your hands are clean and dry before handling the image. Your frosting should be fresh. If your frosting becomes dry, spray a fine mist of water over the frosting NOT the image, before applying the image to your frosted treat. If your treats surface is moist, do NOT add any extra moisture. Using too much water may cause colors to run and melt your image.
Edible images can’t be moved once applied. Plan where you want the image to be placed. Remove your image from the plastic backing sheet by gently placing it on a table edge or counter top with the image facing up and roll the backing sheet firmly over the edge of the table to loosen your image. Never pull on the image itself as it can tear.
Lay the edible image sheet on your frosted treat by holding ends and gently applying from the middle first to the ends. Gently smooth out the edible image making sure the edges are touching frosting. If the image bubbles after application GENTLY TAP (do NOT rub) the image. It will take 20-30 minutes for the image to melt into the frosting (could take longer) depending on frosting, so allow time and be patient. If you touch it, you may leave a fingerprint just like frosting does. Add a piped border or edge decorations of your choice to finish.
You can store the finished treat in the refrigerator to keep image moist and free of cracks until serving. Avoid extensive exposure to ultraviolet lighting. As with any food coloring, the image may fade over time.
You can apply to any colored frosting but keep in mind that dark colors (chocolate, etc) may show through the image. In this case I would suggest putting the image on a thin piece of fondant then onto your frosted treat.
Butter-Cream Frosting - Apply image right after icing the cake. Butter-cream icings will form a thin crust after 15-30 minutes. If butter-cream has formed a crust, spray with a fine mist of sugar water or brush corn syrup on buttercream icing before applying the image.
Whipped Toppings – Do NOT add extra moisture. Because of the high water content in whipped cream, you should apply the edible image as close to serving time as possible. Any type of frosting that has very high moisture content will tend to cause bleeding. A thin coating of butter-cream can be added where the image is to be placed to avoid bleeding/fading.
Ice Cream Cake - If applying the image to an ice cream cake iced with non-dairy whipped topping, Do NOT add any additional water. If you are applying the image directly to ice cream, it is best to allow the ice cream to "sweat" a little bit before applying the image, or mist the ice cream with milk before applying the image. If you are working with soft-serve ice cream you will achieve better results by applying image while the ice cream is soft, then freeze. If the image bubbles after application or during freezing, GENTLY TAP (do NOT rub) the image. If the decorated cake is frozen thaw slowly, preferably in a refrigerator. As with any food coloring, the image may fade over time.
Sugar Paste or Fondant – Use a small brush to apply water only where image will be placed. Water outside image area may leave a mark on your fondant (though tend to dry back to normal color).
Royal Icing – Its best to apply your image immediately after icing your product, since it has not hardened completely. If not, add a generous mist of water over royal icing before applying the image.
Poured Chocolate or Ganache - Pour icing over product then apply image while icing is wet. Let image set before moving.
Regular/Store Bought Frosting – If using store bought frosting or using frosting that has been stored in the fridge, take it out and blend in a bowl until it is soft and creamy. You may have to mist the top of layered frosting with sugar water to get it more moist for your icing sheet.
Frozen Cakes – Thaw slightly before icing to avoid cracking, then apply the image. If decorated cake is frozen thaw slowly , preferably in a refrigerator, uncovered to avoid running of colors and sweating.
Cookies – There are several ways to adorn decals to cookies. Regular icing, frosting, royal icing, or corn syrup thinned with a little water will adhere the image to most cookies.
Oreo Cookies – Apply corn syrup thinned with a bit of water to the chocolate cookie and place the edible image on top.
Hard candy lollipops – Lightly coat the lollipop with corn syrup thinned with a little water, apply the image on top.
Chocolate – Corn syrup, thinned with a little water, applied to the bar works well or heat the chocolate with a hair dryer for about 20 seconds. Apply the edible image on top.
TIPS & TRICKS:
Removal of sheets that seem to stick to backing sheet: Pull backing sheet over the sharp edge of a tabletop a couple of times. This technique will help to pop the image off the backing sheet.
If this doesn’t work, the humidity is too high. Exposure to high humidity may cause the frosting sheet to absorb moisture and stick to the baking, making them difficult to peel.
If you experience this do not try to peel the icing sheet away. It’s likely to cause tearing.
Try the Following:
Lay the sheet on a pan and place it in a warm dry oven at about 85F, for about 8-10 minutes after which the image will usually peel easily from the backing sheet. (This method really works best) or use a hair dryer on the front and reverse sides of the backing sheet. Dry it on high in circular motion for about 60 seconds each side. Do not dry it up close. Repeat if necessary until the sheet stiffens slightly. Then it’ll be easy to remove the backing.
Place the frosting sheet into a DRY freezer for about 30 seconds. In high humidity you may need to leave it in for longer, about 1-1.5 minutes. It should be removed immediately after taking it out from the freezer.
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