Hey everyone, we hope you enjoyed this video. Have you seen our How to pipe buttercream peach blossom video yet ? ruclips.net/video/pba1h3rwHuc/видео.html The best way to support our school is to check out our yearly membership www.cakedecoratingschool.com
Hi Amy. I'm sorry that this is not relating to the noisette rose; rather about wafer paper! I'm wondering if you know the secret on preventing wafer paper from "buckling". Sometimes I can't leave a cake out overnight or several hours after applying, so in the fridge it goes. Once it comes out, within just a few moments, it starts to buckle. I appreciate you, and all that you provide to us home/small business bakers out there. THANK YOU!! --- Judi
That is a common problem and a good question. When I've used wafer paper for decorations it's typically to make flowers with, they make lovely ranunculus and lovely semi transparent leaves. I typically prep things like that and leave them at room temp and place them on the cakes on site(for weddings) or right before they go out the door for orders so that I don't have to worry about it absorbing mositure from the fridge. I'm guessing from your description you are using them for printed patterns, colors or images? and are placing the wafer paper flat on the the surface of your frosting. I think it's the combination of the moisture(from the frosting and the fridge) and possibly the changing temperature that might contribute to the buckling. Typically for picture cakes I've always preferred the sugar paper(edible Images) to using wafer paper as I find it easier to use, and less prone to buckling(it anything it tends to just ruffle a bit at the edges where the paper is thinner). That way I can just put a border over the edges of the paper and it should conceal any less than perfect edges. At times when I've had to use these products and I was worried about the look I have gone the route of making gumpaste pieces and then mounting(sticking) the paper to those using royal so that I get a nice looking, stable presentation that I can pop on a prepped cake right before it goes out. I hope this helps a bit as it can be hard to know exactly what going on with out knowing more about the kinds of frosting your using, your fridges and what kind of decorative looks you are creating. Cheers and happy Decorating!
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Hey everyone, we hope you enjoyed this video. Have you seen our How to pipe buttercream peach blossom video yet ? ruclips.net/video/pba1h3rwHuc/видео.html
The best way to support our school is to check out our yearly membership www.cakedecoratingschool.com
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Hi Amy. I'm sorry that this is not relating to the noisette rose; rather about wafer paper! I'm wondering if you know the secret on preventing wafer paper from "buckling". Sometimes I can't leave a cake out overnight or several hours after applying, so in the fridge it goes. Once it comes out, within just a few moments, it starts to buckle. I appreciate you, and all that you provide to us home/small business bakers out there. THANK YOU!! --- Judi
That is a common problem and a good question. When I've used wafer paper for decorations it's typically to make flowers with, they make lovely ranunculus and lovely semi transparent leaves. I typically prep things like that and leave them at room temp and place them on the cakes on site(for weddings) or right before they go out the door for orders so that I don't have to worry about it absorbing mositure from the fridge. I'm guessing from your description you are using them for printed patterns, colors or images? and are placing the wafer paper flat on the the surface of your frosting. I think it's the combination of the moisture(from the frosting and the fridge) and possibly the changing temperature that might contribute to the buckling. Typically for picture cakes I've always preferred the sugar paper(edible Images) to using wafer paper as I find it easier to use, and less prone to buckling(it anything it tends to just ruffle a bit at the edges where the paper is thinner). That way I can just put a border over the edges of the paper and it should conceal any less than perfect edges. At times when I've had to use these products and I was worried about the look I have gone the route of making gumpaste pieces and then mounting(sticking) the paper to those using royal so that I get a nice looking, stable presentation that I can pop on a prepped cake right before it goes out. I hope this helps a bit as it can be hard to know exactly what going on with out knowing more about the kinds of frosting your using, your fridges and what kind of decorative looks you are creating. Cheers and happy Decorating!