Icing sheets and wafer cards are both edible materials commonly used in cake decoration, but they have some differences in terms of composition, appearance, and usage. Here's a breakdown of the key differences between the two:

ICING SHEETS:

1. Composition: Icing sheets, also known as frosting sheets or edible paper, are made from a combination of starches, sugars, and other edible components. They are typically very thin, flexible, and have a smooth texture.
2. Appearance: Icing sheets are usually white or off-white in colour, and they can be printed with vibrant, high-resolution images using food-safe inkjet printers. This allows for intricate and detailed designs to be transferred onto the sheet.
3. Texture: Icing sheets have a slightly glossy finish and a pliable texture, which makes them easy to adhere to cake surfaces.
4. Usage: Icing sheets are commonly used for creating photo-realistic images, logos, and intricate designs on cakes and cupcakes. They are often used for special occasions like birthdays, weddings, and corporate events.
5. Application: To apply an icing sheet to a cake, you generally peel it off a backing sheet and gently place it onto the frosted cake's surface. It adheres to the cake due to the moisture in the frosting.

WAFER CARDS:

1. Composition: Wafer cards, also referred to as rice paper or edible rice sheets, are typically made from rice starch, water, and edible colours. They are thin and relatively fragile.
2. Appearance: Wafer cards are usually semi-translucent and have a slightly textured surface. They are not as suitable for intricate printing as icing sheets.
3. Texture: Wafer cards have a more delicate and papery texture compared to the smoother texture of icing sheets. They are less flexible and can be more prone to tearing.
4. Usage: Wafer cards are often used for simpler cake decorations, such as adding a layer between cake tiers, creating simple shapes, or adding a delicate touch to certain designs.
5. Application: When using wafer cards, they can be attached to the cake by gently moistening the backside of the wafer with water or a small amount of edible glue. This allows the wafer to adhere to the cake's surface.

In summary, icing sheets are more suitable for intricate designs and photo printing, while wafer cards are often used for simpler decorations and delicate accents. Your choice between the two will depend on the specific design you're aiming for and the level of detail you want to achieve on your cake.

Edible icing sheets, also known as frosting sheets or sugar sheets, are thin (approx. 0.7mm), flexible sheets made from a combination of sugar, corn-starch, water, and other edible ingredients. They are commonly used in cake decorating to create custom designs, patterns, or images on cakes and other confections.
Edible icing sheets are typically white or off-white in colour and have a smooth, printable surface. The ink is well absorbed by the icing sheet, allowing for vibrant and detailed designs.
These sheets are safe for consumption and do not affect the taste of the cake. They are often used in conjunction with buttercream, fondant, or other frostings to create a polished and professional-looking cake design. Edible icing sheets are a popular choice for birthdays, weddings, and other special occasions where personalized designs are desired.
It's important to note that edible icing sheets have a limited shelf life and should be stored in a cool, dry place in their original packaging until use. They are sensitive to moisture and heat, so it's crucial to handle them with care to avoid any damage or distortion.
Overall, edible icing sheets provide a convenient and versatile way to add custom designs and images to cakes, making them a popular choice among both professional and home bakers

To safely store icing sheets and ensure their longevity, follow these guidelines:

1. Keep them in their original packaging: Icing sheets come in sealed, airtight packaging to maintain their freshness and prevent moisture absorption. Leave the sheets in their original packaging until you are ready to use them.
2. Store in a cool, dry place: It's crucial to store icing sheets in a cool and dry environment. Exposure to heat or humidity can cause the sheets to become sticky or discoloured. Avoid storing them near ovens, stoves, or areas with high moisture, such as the refrigerator or freezer.
3. Protect from light exposure: Prolonged exposure to direct sunlight or bright artificial light can fade the colours and degrade the quality of the icing sheets. Store them in a dark or low-light area to preserve their vibrant colours and design.
4. Use airtight containers or resealable bags: If you need to store opened icing sheets, place them in airtight containers or resealable bags. This helps to prevent air, moisture, or contaminants from reaching the sheets and maintains their freshness.
5. Avoid bending or creasing: Handle icing sheets with care to avoid bending or creasing, as this can damage their texture and appearance. Store them in a way that minimizes the risk of bending or creasing, such as placing them flat or between stiff cardboard sheets.
6. Expiration date: Icing sheets have a limited shelf life, and their quality may deteriorate over time. Our icing sheets will last up to 12 months from the day of purchase if kept according to the above.

By following these storage guidelines, you can help prolong the shelf life and maintain the quality of your icing sheets, ensuring they are ready for use when you need them.

Applying an icing sheet to a cake is a straightforward process. Here's a step-by-step guide to help you:

1. Start with a cooled and completely flat cake. It's important to ensure that the surface is levelled and free from any crumbs or loose bits.
2. Trim the icing sheet (if necessary): If your icing sheet is larger than your cake, carefully trim it to match the size of the cake using a pair of clean scissors.
3. Carefully remove the backing from the icing sheet. It may be helpful to gently roll the sheet over the edge of a table or countertop to loosen the backing. Be cautious not to damage the icing sheet in the process.
4. Moisten the cake surface (optional): If you're working with a fondant-covered cake, you can lightly moisten the surface of the fondant with a small amount of water. This will create a slightly tacky surface that helps the icing sheet stick.
5. Place the icing sheet on top of the cake. Start by aligning one edge of the sheet with the edge of the cake and gently lay it down. Make sure the sheet is centred and positioned evenly over the cake.
6. Smooth out the icing sheet. Begin at one edge of the sheet and gently press it down onto the cake's surface, working your way toward the opposite edge. Use your hands or a clean, smooth tool, like a fondant smoother or a clean, flat spatula, to press out any air bubbles or wrinkles. Be gentle to avoid tearing the icing sheet.
7. Trim any excess icing sheet. If there are any overhanging edges, you can use a sharp knife or scissors to carefully trim them off, following the shape of the cake.
8. Allow the icing sheet to adhere to the cake. After smoothing and trimming, leave the cake undisturbed for a little while, giving the icing sheet time to adhere to the cake's surface.
9. Optional: Decorate the cake further. If desired, you can add additional decorations like piped frosting, edible pearls, or fondant accents to enhance the overall appearance of the cake.

It's important to handle the icing sheet with care to avoid tearing or wrinkling. Taking your time and being patient during the application process will help you achieve a beautiful, professional-looking result.
Practice makes perfect, so don't be discouraged if your first attempt isn't flawless. With a bit of patience and care, you'll be able to apply an icing sheet to your cake beautifully. Enjoy decorating!

Our icing sheets are suitable for both VEGETARIANS and VEGANS. They are GLUTEN FREE, NUT FREE, LACTOSE FREE and GMO FREE. Our manufacturer and supplier is also kosher approved and certified by the Orthodox Union.

Edible wafer sheets, also known as edible rice paper or wafer paper, are thin (approx. 0.7mm), translucent sheets made from potato starches. They are commonly used in baking and cake decorating to create edible decorations or to wrap around cakes and other confections.
Here are some key points about edible wafer sheets:

1. Composition: Edible wafer sheets are usually made from a mixture of water, starch (rice or potato), and sometimes vegetable oil or glycerine. These ingredients are blended to form a thin batter, which is then spread onto a surface and dried to create the sheets.
2. Appearance and texture: Wafer sheets are very thin and have a slightly stiff and brittle texture. They are usually white or off-white in colour.
3. Edible and tasteless: Edible wafer sheets are safe to eat and have a neutral taste. They do not add any significant flavour to the food they are used with, allowing the flavours of the other ingredients to shine through.
4. Versatility: These sheets can be easily cut, shaped, or moulded into various designs and decorations. They can be used to create cake toppers, edible flowers, wafer paper butterflies, or even wrapped around cakes to provide a smooth surface for further decoration.
5. Uses: Edible wafer sheets are commonly used in cake decorating, particularly for creating intricate designs and decorations. They can be painted with food colouring, airbrushed, or printed on using edible ink printers. They are also used in making edible cupcake toppers, cookies, and other baked goods.
6. Application: When using wafer sheets to decorate a cake, they are typically attached to the cake using a small number of edible adhesives, such as piping gel or corn syrup. They can be applied directly onto the frosting or fondant surface.

It's important to note that edible wafer sheets have a different texture and behaviour compared to fondant or icing sheets. They are more delicate and prone to tearing, so handling them with care is essential.

To safely store wafer sheets and maintain their quality, follow these steps:

1. Keep them in their original packaging: Wafer sheets come in sealed packaging designed to protect them from moisture and air exposure. Leave the sheets in their original packaging until you are ready to use them.
2. Store in a cool, dry place: It's important to store wafer sheets in a cool and dry environment. Avoid areas with high humidity or temperature fluctuations, such as near ovens, stoves, or refrigerators.
3. Protect from moisture: Wafer sheets are sensitive to moisture and can become soft and sticky if exposed to high humidity. Store them in an airtight container or a resealable plastic bag to protect them from moisture in the air.
4. Avoid direct light exposure: Prolonged exposure to direct sunlight or bright artificial light can cause wafer sheets to fade or become discoloured. Store them in a dark or low-light area to maintain their appearance and quality.
5. Prevent breakage and crushing: Handle wafer sheets with care to prevent breakage or crushing. Store them in a way that minimizes the risk of bending or damaging the delicate sheets. You can stack them flat between layers of stiff cardboard or place them in a sturdy container.
6. Expiration date: Wafer sheets have a limited shelf life, and their quality may deteriorate over time. Our wafer sheets will last up to 12 months from the day of purchase if kept according to the above.

By following these storage tips, you can help preserve the quality and texture of your wafer sheets, ensuring they remain crispy and ready to use when you need them.

To apply a wafer sheet to a cake, follow these steps:

1. Ensure that your cake is cooled and ready for decoration. Make sure it is clean and free from any loose crumbs or debris.
2. Obtain a wafer sheet that matches the size and design you desire for your cake.
3. Carefully remove the wafer sheet from its packaging. Handle it with clean, dry hands to avoid moisture contact, as wafer sheets can become sticky when damp.
4. Position the wafer sheet on top of the cake. Align the sheet with the edges or the desired placement on the cake. Ensure that it is centred and positioned evenly.
5. Gently press the wafer sheet onto the cake's surface. Starting from one edge, lightly press down the wafer sheet and work your way across to the opposite edge. Use your hands or a clean, dry spatula to smooth out any air bubbles or wrinkles.
6. Trim any excess wafer sheet. If there are any overhanging edges, use a sharp knife or clean scissors to carefully trim them, following the shape of the cake.
7. Allow the wafer sheet to adhere to the cake. After smoothing and trimming, let the cake sit undisturbed for a while, allowing the wafer sheet to adhere to the cake's surface.
8. Optional: Decorate the cake further. If desired, you can add additional decorations such as piped frosting, edible flowers, or other embellishments to enhance the overall appearance of the cake.

It's important to note that wafer sheets tend to absorb moisture quickly, so it's best to apply them to the cake shortly before serving to maintain their texture and crispness. Also, avoid refrigerating the cake with wafer sheets, as the moisture from the refrigerator can cause the wafer sheet to soften and lose its shape.
By following these steps, you should be able to successfully apply a wafer sheet to your cake, adding a unique and decorative touch to your creation. Enjoy decorating your cake!

Our wafer sheets are suitable for both VEGETARIANS and VEGANS. They are also GLUTEN FREE.

Depending on the size of your cake you will need a different number of edible sheets to cover it. Whether you are covering just the front or going for a full wrap, it is crucial to know the number of sheets needed for the job.

Remember:

• While most of our wraps are 28x21cm there are some designs where the height may be shorter, please always check the dimensions within the pictures on the desired product page.
• Not all designs are equal. Some of our designs offer a seamless wrap around experience and when used correctly you can minimise the visibility of the transition between sheets or even create a seamless wrap-around the entire cake, you can find our seamless range here.

For more info please visit:

Standard wrap around

Border wrap around

Panoramic wrap around

Yes, you can put a cake with an edible icing sheet in the fridge. However, there are some precautions you should take to ensure that the icing sheet remains in good condition:

1. Condensation: As with any cake, when you place a cake with an edible icing sheet in the fridge, condensation can form on the icing when you take it out. To minimize the risk of the colours bleeding or the sheet becoming soggy, you should place the cake in the fridge with caution. Try to avoid sudden temperature changes and consider using a cake box or dome to protect the cake from moisture.
2. Odour Absorption: Cakes can absorb odours from other foods in the fridge, which may affect the flavour of the cake or the icing sheet. To prevent this, store the cake in an airtight container, use a cake box or place the cake in a designated area of the fridge or a separate cake fridge if available.
3. Smudging: When handling the cake after refrigeration, be careful not to smudge or damage the icing. If you need to transport the cake, it's a good idea to do so after refrigerating, as the icing will be firmer and less prone to damage.
4. Texture: Edible icing sheets are designed to dissolve and blend with the cake's moisture over time. Refrigeration might slightly affect the texture of the icing sheet, causing it to become more pliable or even slightly sticky. This is a normal reaction to humidity and moisture. It's a good idea to handle the cake with care to avoid damaging the icing sheet when you take it out of the fridge.
5. Handling: When you remove the cake from the fridge, try to minimize handling or touching the icing sheet to prevent any potential damage or smudging.
6. Time: It's generally best to apply an icing sheet onto a cake as close to the time of serving as possible. This helps ensure that the icing sheet remains in the best condition and retains its vibrant colours and design. If you need to refrigerate the cake before serving, consider the factors mentioned earlier. If you're only refrigerating for a short period, and the cake is properly stored to prevent condensation and odours, the icing sheet should be fine.

Remember, while applying the icing sheet closer to serving time is ideal, it's also important to consider your own schedule and any decorations or preparations you need to make. If you have to apply the icing sheet a bit earlier, you can still take measures to ensure its quality, such as proper storage and protection from moisture.