Wafers:

Standard wafers are ideal for dry cakes with icing, solid buttercream icing, chocolate or even on bread to bake with. Wafers can be inserted or placed on top. As a cake topper, it is best to place it on dry areas, or on a layer of marzipan/fondant, so that the moisture cannot penetrate the wafer paper. The wafer is  slightly transparent and expressions appear somewhat marbled. The standard wafer paper is quite thin and therefore not the best choice for all surfaces. Do not apply directly to cream, not suitable for freezing or ice cream cakes. The background should be light, as the standard wafers are slightly transparent and the image appears better on a white/light background.

The wafer paper is suitable for baking, but it should only be put on in the last third of the baking process.

Do not apply directly to cream, not suitable for freezing or ice cream cakes. 

Please store the paper in a dark, cool, dry and airtight container.

Application

If possible, cover your photo cake with marzipan, fondant,  Icing, buttercream, icing or icing before placing on wafer paper. Lightly moisten the surface of the cake with water. Place the printed wafer paper on top by pressing it as evenly as possible with your hand. 

Do not place wafer paper directly on cream or less firm buttercream cakes. The rising moisture causes the color to run across your picture.

Store the cake unwrapped in a dry, cool place. When stored in a cake box, the cake “sweats” and the colors run across the picture.

Sugar paper:

Sugar paper is the optimal solution for all cake surfaces. Very nice to place on top or on the edge of the cake. Excellent photorealistic prints with high resolution and detail are achieved. Sugar paper is one of the best edible papers for making photo cakes, cake toppers and picture cakes. The color intensity is higher here than on wafers.

If the paper is difficult to remove, place it in the freezer for 10-20 seconds.
Not suitable for freezing or ice cream cakes.

Lightly moisten the surface of the cake so that the sugar paper can bond to the surface.

If the sugar paper on your cake curls, the surface of the cake may have been too dry or the cake may have “sweated” during storage, e.g. because it was covered or the humidity was too high.  If you coat the back of the sugar paper with a protective agent against rising moisture (e.g. fat icing) before placing it on the cake, this should prevent curling.

Please store the paper in a dark, cool, dry and airtight container.

Remove the foil before cutting out yourself. Store the cake unwrapped in a dry, cool place. When stored in a cake box, the cake “sweats” and the colors run across the picture.

Ingredients :

Sugar paper:
Sugar, glucose syrup, sorbitol E420, water, palm oil, gelling and thickening agents E415, E410, E413, preservative E202, emulsifier E460, propylene glycol

Wafer paper:
Potato starch, water, vegetable. oil

All colors used are put together as follows 
(within the framework of the additive approval regulation max. 500 mg/kg)

BLACK: Water, glycerin E422, dyes brilliant black BN E151 (2.5%), yellow orange S E110 (0.8%), quinoline yellow E104 (0.6%), preservative 1.2 propanediol (E1520)

BLUE: Water, glycerin E422, color brilliant blue E133 (2%), preservative 1.2 propanediol (E1520)

RED: Water, glycerin E422, dyes azorubine E122 (2.2%), cochineal red A E124 (0.9%), preservative 1.2 propanediol (E1520)

YELLOW: Water, glycerin E422, color tartrazine E102 (1.5%), preservative 1.2 propanediol (E1520)

Note: May affect children's activity and attention.