Edible icing prints are one of the quickest ways to make a homemade cake look professionally finished, and you do not need any piping skill to use them. Here is the method we share with every customer.
What you will need
- Your edible print, kept flat and dry until the last moment
- Clean scissors or a craft knife
- A cake covered in fondant or firm buttercream
- A small clean brush and a little cooled boiled water
Step by step
- Cut to shape. Trim your print with scissors. Our patterns are seamless repeats, so you can use as much or as little as you like.
- Peel carefully. Lift the icing sheet away from its plastic backing slowly. If it feels brittle, leave it in a slightly warmer room for a few minutes.
- Position first, press second. Lay the print where you want it before pressing. Once it touches buttercream it will want to stay put.
- Brush the back lightly. On fondant, a whisper of water on the back helps it stick. Less is more. Too much water makes the colours run.
- Smooth out air. Use clean, dry fingertips to ease out any bubbles, working from the centre outwards.
A common mistake is over-wetting the print. The icing only needs the faintest moisture to bond.
Storing your prints
Unopened, edible prints keep for up to six months in a cool, dry place away from sunlight. Do not refrigerate them, as condensation is their enemy. Once opened, reseal tightly and use within two to three weeks.
Ideas to try
Cut small motifs for cupcakes, wrap a strip around the side of a layer cake, or layer different colourways for a meadow effect. Because the sheets are food safe and printed with edible inks, anything you can cut, you can use.
If you would like to see the full range of designs, each one comes in several colourways and two sizes.