Cakes, cookies, chocolate-covered Oreos, and foam-based cocktails or drinks can be adorned with edible images printed on Icinginks Prime Edible Frosting Sheets. These incredible edible frosting sheets are compatible with all edible printers in the US and other countries.
With a thickness of only 0.40-0.50mm it can be used with all Icinginks edible image printers to produce stunning, high-quality images. It works well on cookies, buttercream, fondant icing, marzipan, and cream.
Frosting sheets are useful for a variety of applications.
- Fondant: Put the image in place by applying water with a brush. If you apply water outside the image area, you'll stain your fondant.
Cookies: Edible images can be attached to cookies in several ways. To apply image to most cookies, you can use edible glue, icing, frosting, or a thin layer of corn syrup mixed with a little water. - Oreo Cookies: The chocolate cookie should be brushed with corn syrup thinned with water and topped with edible images.
- Hard candy lollipops: Apply the image to the lollipop after coating it lightly with corn syrup diluted with water.
- Buttercream: It is best to place frosting sheets on top of buttercream frosting or whipped cream. The edible image should be applied as close to serving time as possible due to the high water content of whipped cream. Frostings which contain a high amount of moisture tend to bleed. To prevent bleeding or fading of the image, a thin layer of buttercream can be applied.
1 pack contains 20 sheets which can be printed using edible image printers and edible cartridges. With a printable area of 11" X 17", each edible frosting sheet has a slight vanilla flavor.
Made from only FDA-approved ingredients and certified Kosher by the Orthodox Union. In addition, they are vegan and free of allergens, gluten, nuts, soy, dairy, non-GMO, peanuts, sugar, and soy.
If stored in airtight zip lock bags, Icinginks edible sugar sheets have a shelf life of 12 months.
How To Use: Place the content under this tab “How It Works”
Be sure not to remove the plastic backing before printing. Thereafter place the frosting sheet for the cake into the printer with the frosting side up. Keep the printed sheet at room temperature for 10-15 minutes to dry.
- After baking, allow your cake, dessert, or cookie to cool. Then coat it with cream, fondant, or marzipan as per your liking. Remove the backing from the edible sugar sheet.
- Using a tabletop's sharp edge, slowly roll the image from the corners towards the center, releasing the image from the backing sheet.
- Ensure that the icing is moist when placing the image over the iced cake. As icing is moist, the image will blend seamlessly with the cake, making it a stunning topper.
- To stick the edible images they should be applied when the icing is moist but even if the edible sheets are not able to stick you can use Icinginks Edible Glue, cornstarch syrup, or piping gel.
Important Tips:
- Do not remove the plastic backing before printing.
- After printing the if the image on the frosting paper does not remove it from the backing paper follow the tips:
In case the plastic backing does not come off due to humid/moisture weather
- Use a blower-type Hairdryer (or any other hot air supply) on the reverse side of the backing sheet on high hot for 30-40 seconds.
In case the frosting sheet appears to be dry or brittle & plastic backing does not come off
- Holding the frosting sheets over a pot of steaming water so the steam can touch the reverse side of the plastic backing for a few seconds.
STORAGE
DO NOT REFRIGERATE. This may dry out the icing sheets and cause them to crack.
Simply keep the frosting sheets stored flat in the original white cardboard box within the silver bag sealed tightly inside the zip-lock bag in a cool and dry place. Keep out of direct light, Exposure to heat and light may affect the quality of your print. When it comes to print with the frosting pages, plan ahead of time and then store them in a big, Ziploc bag.
The printed icing sheet will last at least 6 months if stored correctly. Over time, you may find the color fades and the sheets become slightly firmer.
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Ingredients: modified starches (Distarch phosphate, Acetylated distarch adipate), maltodextrin, humectants (Glycerin), white
