I used an icing sheet recently. I was told not to put in the fridge as the images may be blurry. I applied the night before left on my table. In the morning it has sunken in some places, bulged and torn in a few places. I did this again, took the cake in a box but too uncovered. It kept going down and I saw bulges and tearing even more. I am unsure how to fix this issue. It was a disaster!
@@ourlittlereads5103 I think you must have applied the icing sheet on a soft icing or whipping cream? In my opinion, I always recommend to apply to soft buttercream or ganache, then straight to the fridge (without covering the cake), so that both the image and icing firm up and stick together while they cool. From a personal experience, it stays perfect for up to 1 week in the fridge. But before applying the sheet to the cake, you cannot store the sheets in the fridge. They have to stay at room temperature.
The one time I put edible images against american buttercream, with no fondant in between, I woke up the next morning and they were wrinkled and bubbled. It was kept at room temperature on my table, not a box. I'm kind of scared to try this again!
since edible paper is basically dry rice, or potato, or some version of that, you have to realize it'll absorb moisture no matter how you store it. Extreme temperature changes (in and out of the fridge) will make the cake itself collect condensation and it will warp/wrinkle faster. Even if you left the cake out at room temperature, the dry paper will naturally suck moisture out of your cake. Think of it like a bag of rice people would throw a wet cellphone into. Naturally water will travel from wetter places, to dry ones. What you're gonna want to do, no matter what, is apply the paper/art at the last moment, which limits its contact with any part of the cake (piping gel, fondant, buttercream, etc) so it has little, to no chance to slowly suck the moisture out into the dry artwork. Hope that helps you, and no matter how you do it, applying at the end before the cake is delivered;/needed will guarantee you success.
There are many forms of edible sheets. Thick frosting sheets, thin frosting sheets, rice paper, wafer paper, transfer sheets... I use thick frosting sheets for my cake wraps. If i leave the sheets outside a ziplock bag at room temperature or inside a fridge, it will harden, dry and become breakable. If in a ziplock bag inside a fridge, it will sweat and become moist and bleed. But if kept at room temperature over American buttercream, surly the butter will soften and the sheet will become moist and sweat and form bubbles. While in the fridge without a box, it will stay nice and dry and stuck firmly to the cold buttercream. I have one on a dummy cake in the frige since months, and still looks perfect.
Yes sure, as long as the cake is not covered inside the fridge, it will remain dry and stuck firmly to the cake. If you cover it or put it in a box that is fully covered, it will get humid, it will soften, sweat, and start peeling off. So keep it uncovered in the fridge, and all will be good.
Cover your cake at teh last minute, prolonged exposure of artwork on edible paper will warp, wrinkle etc, no matter how you store it. Save it until the cake is needed, or to be delivered. Extreme temperature changes (in and out of the fridge) will make your cake itself sweat, so youll probalby want to have it out on the counter to warm up a bit before applying the image. If your house is particularly warm, or humid, your cake can drastically sweat, and would ruin the art. Ideally, put the cake on the counter for 30-45 minutes, stick on the art however you plan on doing it, then present/deliver the cake. That gives it the last chance of getting warped, or bleeding into the cake/frosting/piping gel, etc. Over time, it will ALWAYS get damp and slowly wear away the image.
Hello, i chill after crumb coating then add a second layer of buttercream and stick the image straight away, then in the fridge without covering the cake.. that way it will keep nice and dry. If you cover it inside the fridge it will soften, bleed and peel off.
It can stay for days, as long as the cake is not fully covered, the sheet will be nice and dry. If you cover the cake, the sheet will soften, and might sweat and peel off.
I would recommend that you always make sure that the cake is in an opened box, in the fridge, also while delivering.. so that the image remains dry. If you place it in a fully closed box, it will get humid, will form air bubbles, and will start peeling off.
Yes sure, as long as the cake is not covered inside the fridge, it will remain dry and stuck firmly to the cake. If you cover it or put it in a box that is fully covered, it will get humid, it will soften, sweat, and start peeling off.
Is love to know this, too. I always box my cakes to keep humidity off of them. The humidity usually forms outside of the box. Please explain. Thank you :)
From my experience, when i fully cover a cake or cupcakes with edible images they will get humid, sweat and peel of or wrinkle... when i don't, they stay nice and dry.. Think of how we store edible images at room temperature in a ziplock bag. If you put this bag inside the fridge, what will happen?! It will sweat inside the bag. How about if you put the sheet inside the fridge with no bag? It will get dry and will break if we touch it. Now how about if you place the sheet on buttercream or fondant, then refrigerate it without covering? It will take the shape of the cake and stay nice and dry.. and if you cover it, it will sweat!
I have to apply a cake wrap on a ganache and fondant covered cake … can I do it a night before and store the cake in the refrigerator? As it’s 29degree Celsius on the day. Will it sweat the next day and ruin it?
Can pne use SMBC on the cake?
Awesome thanks. This was very helpful.
Glad it was!
Can a fondant cake be wrapped in fondant?
What is the length and height of the image ?
I used an icing sheet recently. I was told not to put in the fridge as the images may be blurry. I applied the night before left on my table. In the morning it has sunken in some places, bulged and torn in a few places. I did this again, took the cake in a box but too uncovered. It kept going down and I saw bulges and tearing even more. I am unsure how to fix this issue. It was a disaster!
@@ourlittlereads5103 I think you must have applied the icing sheet on a soft icing or whipping cream? In my opinion, I always recommend to apply to soft buttercream or ganache, then straight to the fridge (without covering the cake), so that both the image and icing firm up and stick together while they cool. From a personal experience, it stays perfect for up to 1 week in the fridge. But before applying the sheet to the cake, you cannot store the sheets in the fridge. They have to stay at room temperature.
What type of buttercream do you use please thank you ❤️
I use American buttercream
Nice
Thank you
Hiya can I add chocolate drip over the cake? Or will it make the image bleed? Thank you
Sorry for the late reply, yes it's possible, but please make sure the chocolate ganache drip is not too hot.
The one time I put edible images against american buttercream, with no fondant in between, I woke up the next morning and they were wrinkled and bubbled. It was kept at room temperature on my table, not a box. I'm kind of scared to try this again!
since edible paper is basically dry rice, or potato, or some version of that, you have to realize it'll absorb moisture no matter how you store it. Extreme temperature changes (in and out of the fridge) will make the cake itself collect condensation and it will warp/wrinkle faster. Even if you left the cake out at room temperature, the dry paper will naturally suck moisture out of your cake. Think of it like a bag of rice people would throw a wet cellphone into. Naturally water will travel from wetter places, to dry ones. What you're gonna want to do, no matter what, is apply the paper/art at the last moment, which limits its contact with any part of the cake (piping gel, fondant, buttercream, etc) so it has little, to no chance to slowly suck the moisture out into the dry artwork. Hope that helps you, and no matter how you do it, applying at the end before the cake is delivered;/needed will guarantee you success.
@@scoopsdaniel now this was helpful
There are many forms of edible sheets.
Thick frosting sheets, thin frosting sheets, rice paper, wafer paper, transfer sheets...
I use thick frosting sheets for my cake wraps. If i leave the sheets outside a ziplock bag at room temperature or inside a fridge, it will harden, dry and become breakable.
If in a ziplock bag inside a fridge, it will sweat and become moist and bleed.
But if kept at room temperature over American buttercream, surly the butter will soften and the sheet will become moist and sweat and form bubbles.
While in the fridge without a box, it will stay nice and dry and stuck firmly to the cold buttercream. I have one on a dummy cake in the frige since months, and still looks perfect.
@@psychobakes7828this is the answer I have been searching everywhere for. So thank you!!!
I want to see.more of this
If we do it the night before.. store it in the fridge and take it out the day of will it sweat as the cake comes to room temp?
Yes sure, as long as the cake is not covered inside the fridge, it will remain dry and stuck firmly to the cake. If you cover it or put it in a box that is fully covered, it will get humid, it will soften, sweat, and start peeling off.
So keep it uncovered in the fridge, and all will be good.
Hello. Thank you for sharing! Do you let the cake chill before covering it in images or do you frost and cover right away?
Cover your cake at teh last minute, prolonged exposure of artwork on edible paper will warp, wrinkle etc, no matter how you store it. Save it until the cake is needed, or to be delivered. Extreme temperature changes (in and out of the fridge) will make your cake itself sweat, so youll probalby want to have it out on the counter to warm up a bit before applying the image. If your house is particularly warm, or humid, your cake can drastically sweat, and would ruin the art. Ideally, put the cake on the counter for 30-45 minutes, stick on the art however you plan on doing it, then present/deliver the cake. That gives it the last chance of getting warped, or bleeding into the cake/frosting/piping gel, etc. Over time, it will ALWAYS get damp and slowly wear away the image.
Hello, i chill after crumb coating then add a second layer of buttercream and stick the image straight away, then in the fridge without covering the cake.. that way it will keep nice and dry. If you cover it inside the fridge it will soften, bleed and peel off.
Where can I learn to choose and edit images?
👌
After you last layer of frosting do you chill the cake then put on the icing sheet
No i put it straight away so it sticks to the buttercream, then i chill it.. so it holds on to the buttercream while it chills
For how long can we keep cakes after applying the sugar sheet?? Plz help
It can stay for days, as long as the cake is not fully covered, the sheet will be nice and dry. If you cover the cake, the sheet will soften, and might sweat and peel off.
Can I use a wafer sheet
@@psychobakes7828 thanku dear it was of great help👍👍
Any tips for delivery/ storage once it’s passed off to a customer?
I would recommend that you always make sure that the cake is in an opened box, in the fridge, also while delivering.. so that the image remains dry.
If you place it in a fully closed box, it will get humid, will form air bubbles, and will start peeling off.
What printer did you buy? Thanks
I use either
Canon ip7260
Canon TS5060
I would suggest you search for available edible cartridges, then a printer to fit.. as edible cartridge is not available to fit all printers.
@@psychobakes7828 thx a lot. Smart advice
Can this be applied on whipping cream ? Or directly on cake.
Might soften on whipping cream.
Best over buttercream, ganache, or fondant
Please how do I get this edible sheets
I sell them online
www.etsy.com/au/shop/CustomUrLife?ref=simple-shop-header-name&listing_id=725354592
And what happens when u cut this cake ? What happens to the paper
It cuts as well, becomes like thin fondant
Ok. However it didn’t . Got messy
Is it coz the cake wasn’t in the fridge ?
Where do you print them?
I have an edible printer and I sell these online
Is this waffer sheet or sugar sheet
It's sugar sheet
Love this tutorial. How can we find that same image/print you are using in this video?
Thank you! We sell them online www.psychobakes.com
@@psychobakes7828 I do not see the hip hop cake wrap on the website. Is it a custom order request?
Can you apply this the night before?
Yes sure, as long as the cake is not covered inside the fridge, it will remain dry and stuck firmly to the cake. If you cover it or put it in a box that is fully covered, it will get humid, it will soften, sweat, and start peeling off.
If I leave the box open half way and cover with Saran Wrap will it be ok?
So you're saying store in the fridge uncovered??
Do you print out these images? Thx
Is love to know this, too. I always box my cakes to keep humidity off of them. The humidity usually forms outside of the box. Please explain. Thank you :)
From my experience, when i fully cover a cake or cupcakes with edible images they will get humid, sweat and peel of or wrinkle... when i don't, they stay nice and dry..
Think of how we store edible images at room temperature in a ziplock bag.
If you put this bag inside the fridge, what will happen?! It will sweat inside the bag.
How about if you put the sheet inside the fridge with no bag? It will get dry and will break if we touch it.
Now how about if you place the sheet on buttercream or fondant, then refrigerate it without covering? It will take the shape of the cake and stay nice and dry.. and if you cover it, it will sweat!
I have to apply a cake wrap on a ganache and fondant covered cake … can I do it a night before and store the cake in the refrigerator? As it’s 29degree Celsius on the day. Will it sweat the next day and ruin it?