Icing Sheets

Frequently Asked Questions (Q&A)

Q: How do I apply icing sheets to my cake? A: Icing sheets are very user-friendly. Simply peel the sheet off the plastic backing and lay it directly onto your frosted cake. The moisture from your buttercream or icing will help the sheet blend seamlessly into the surface after about 20-30 minutes, creating the appearance that the image was printed directly onto the cake. 

Q: How long do icing sheets stay fresh? A: One of the biggest benefits of our icing sheets is their long shelf life. When kept in their original sealed bag at room temperature, they can last for 12 to 24 months. There is no need to refrigerate them; in fact, we recommend storing them in a cool, dark place to maintain their flexibility.

Q: Can I use these sheets with any printer? A: You should only use these sheets with a dedicated inkjet printer (such as Canon or Epson models) that has been exclusively set up with edible ink cartridges. Never use a printer that has previously used standard office ink, as the residue can be toxic. Some sheets feed better on certain models, such as the Frostino feeding well on the Epson EcoTank models.

Q: Why is my icing sheet bubbling up after it's placed? A: This is caused from an imperfect surface which has tiny creases in the frosting, causing the air under topper to get trapped, when it tries to escape it causes that "bubble" effect. To prevent this, smooth out the buttercream as much as possible before applying the sheet.

Q: What do I do if the icing sheet sticks to the backing? A: High humidity can make the sheets sticky. If the sheet won't peel off easily, place it in the freezer for just 10 to 15 seconds (no longer). This momentarily hardens the icing, allowing the plastic backing to pop right off without tearing the image.

Q: My icing sheet is dry or brittle. Is it ruined? A: Not necessarily! If a sheet has dried out due to low humidity or freezing temperatures, you can "re-hydrate" it. The most common method is inserting a damp paper towel inside the bag of sheets and leaving it for 24 hours (you can also refrigerate for a couple of hours if you're in a hurry). Another method is to hold the sheet (still on the backing) over a pot of steaming water for a few seconds but do not let the water touch the sheet. 

Q: Why are my colors looking different on the cake than on my screen? A: Edible inks (food coloring) interact with sugar paper differently than standard ink interacts with bright white copy paper. This is especially prevalent in complicated neon colors. Pro tip: Increasing the brightness on your pictures can help get a closer match.