Wafer Papers
Premium Wafer Paper & Edible Rice Paper
Stop guessing and get the perfect grade for your project. As the preferred choice for professional sugar artists, we stock the industry's most versatile range of thicknesses. Whether you are creating the viral Burn-Away Cake reveal or rigid stand-up toppers, we have the exact sheet you need.
NOTE: No Edible Printer? We can print the images for you! Order Custom Burn-Away Prints Here »
Quick Selection Guide: Which Grade Do You Need?
- 0.27mm - 0.30mm (Standard O Grade): The number one choice for the Burn-Away Cake trend. It burns the fastest and cleanest. Also excellent for very delicate flower petals.
- 0.40mm (The "Do-It-All" Grade): HIGHLY RECOMMENDED. The perfect middle ground. It offers the flexibility of standard paper but with added durability so it doesn't crack as easily. Great for printing, flower making, and general decoration.
- 0.60mm (Double Thick / DD Grade): Sturdy and opaque. Best for printed menu cards, heavy-duty structures, and stand-up toppers that need to hold their shape without fondant backing.
Need bulk quantities? Check our Bakery Packs below for discounted pricing.
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Product Information: Edible Wafer Paper Sheets
Wafer paper (often referred to as "Rice Paper") is a natural, starch-based edible sheet made from Potato Starch, Water, and Sunflower Oil. Unlike frosting sheets, it contains no sugar or gluten, making it a neutral-tasting option for sophisticated cake designs.
Available in multiple grades (0.3mm, 0.4mm, and 0.6mm), our paper is the industry standard for creating the viral Burn-Away Cake effect, edible flowers, and architectural cake toppers.
Why Choose Ink4Cakes Wafer Paper?
- Food-Safe & Simple: Made from premium food-grade ingredients. Vegan & sugar-free. Kosher certified.
- Humidity Resistant: Holds its shape better than fondant or icing sheets in warm climates.
- Structural Integrity: The perfect medium for "standing" elements like feathers, sails, and butterflies.
- Neutral Flavor: Adds texture and visual impact without altering the taste of your dessert.
- Long Shelf Life: Designed to last 12+ months when stored in a cool, dry place.
- Versatile: Can be cut, punched, airbrushed, or printed on with edible ink.
Pro Tip: Wafer paper hates water! When applying to buttercream, ensure the icing has crusted over, or use a barrier (like chocolate) to prevent the paper from melting prematurely.
Frequently Asked Questions About Wafer Paper
What is the difference between Wafer Paper and Icing Sheets?
Wafer Paper is a starch-based sheet (potato starch) that is slightly translucent, stiff like cardstock, and has no plastic backing. It is best for flowers, stand-up toppers, and the "burn-away" effect.
Icing Sheets (Frosting Sheets) are sugar-based, opaque white, and flexible with a plastic backing. They dissolve into the cake and are better for high-resolution photo cakes.
Which side of the Wafer Paper should I print on?
Wafer paper has a smooth side and a rough (textured) side. For the best print quality, we recommend printing on the smooth side. However, we find that the textured side catches fire easier for the burn-away effect.
Which thickness should I choose for Burn-Away Cakes?
For the best burn-away effect, use the 0.30mm (Standard Grade). It is thin enough to burn quickly and cleanly without leaving heavy ash residue. If you need slightly more durability for handling, the 0.40mm also works well but may burn slightly slower.
How should I store my Wafer Paper?
Keep it dry! Store wafer paper in its original sealed bag at room temperature. Do not refrigerate or freeze the paper, as humidity will cause the sheets to curl or melt. Properly stored, it has a shelf life of 12+ months.
Is Wafer Paper Vegan and Gluten-Free?
Yes. Ink4Cakes wafer paper is made from simple, natural ingredients: Potato Starch, Water, and Sunflower Oil. It is free from gluten, dairy, nuts, and eggs. Kosher certified & Halal.
Can I put Wafer Paper on Buttercream?
Yes, but use caution. Because wafer paper dissolves in water, you should apply it to buttercream only after the icing has crusted over. For fresh whipped cream or moist cakes, we recommend coating the back of the paper with a thin layer of cocoa butter or white chocolate to create a moisture barrier.
