Wafers:

Standard wafers are ideal for dry cakes with sugar icing, solid buttercream icing, chocolate or for baking on bread. Wafers can be inserted or placed on top. As a cake topper, it is best to place it on dry areas or on a marzipan/fondant layer 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 is easier to see on a white/light background.

The wafer paper is suitable for baking, but it should only be placed on the cake 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 place and in an airtight container.

Application

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

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

Store the cake unwrapped in a dry, cool place. If stored in a cake box, the cake will “sweat” and the colors will run on 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 a 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 is curling, the surface of the cake may have been too dry or the cake may have "sweated" during storage, e.g. due to being covered or due to too much humidity.  If you coat the back of the sugar paper with a protective agent against rising moisture (e.g. fat glaze) before placing it on the cake, this should prevent it from curling.

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

Peel off the foil before cutting out yourself. Store the cake unwrapped in a dry, cool place. If stored in a cake box, the cake will “sweat” and the colors will run on 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 composed as follows 
(within the framework of the Food Additives Authorisation Regulation max. 500 mg/kg)

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

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

RED: Water, glycerin E422, colorants Azorubin E122 (2.2%), Cochineal Red A E124 (0.9%), preservative 1.2 Propanediol (E1520)

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

Note: May have an adverse effect on activity and attention in children.