Edible muffin toppers / cake toppers / cake pictures / cake decorations

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1 DinA4 sheet of edible paper each

20cm cake topper (smaller on request) or
20x 4cm muffin toppers or
Set of 20cm cake picture + 20x 4cm muffin toppers/cake toppers

Edible cake toppers and cake pictures are an easy-to-use cake decoration - not just for baking professionals. If you are celebrating a birthday or a party with your friends, then a great cake or pie simply belongs on the table. Everyone is always amazed by this personal gift idea!

With the Cake toppers from Fun Bakery every party becomes an absolute hit. Conjure up an individual masterpiece in no time at all with guaranteed fun. You simply cut the edible paper to size, place it on the cake or pie, decorate it beautifully - and you're done.

All cake toppers from Fun Bakery are printed with food coloring and are of course 100% edible!

Applying the cake image / muffin topper / insert:

Bake your favorite cake, tart, muffin, cupcake or cake pop etc. and let everything cool down. Make sure the surface of your cake or pastry is as straight as possible if you want it to lie flat.
To attach the cake, cover it with hazelnut nougat cream, chocolate, fondant, marzipan, ganache, American buttercream or egg white icing and press or insert the decorative topper with gentle pressure. Please do not use jam or jelly to attach it, as this could cause the decorative topper to discolor. For a cream cake, place the decorative topper on the cake and press it down lightly, preferably 30 minutes beforehand, otherwise the toppers will absorb too much moisture. Do not cover and do not put in the refrigerator, as the edible image will then start to sweat and the colors may run.
You can then decorate the topper with buttercream or icing.
Once the cake is decorated, it can be cut with a sharp knife.

TIP:
If necessary, you can cut the muffin and cake topper to size with scissors.

DANGER:
Store cake toppers in a dry, airtight place and protect them from moisture! Not in the fridge!

PRODUCT:

Shelf life at least. 2 months from order
Kosher, Lactose-free, Nut-free, Gluten-free, Vegan

Edible wafer paper
Standard wafer paper is mainly used on pastries with a dry surface. There it is either inserted or placed on top, as is the case with cakes and breads. If the base is too dry so that the wafer paper does not stick, it can be fixed with the help of American buttercream, ganache, liquid chocolate or couverture.

But cakes are also suitable for the use of wafer paper. All you have to do is make sure that the spot where the wafer is to be placed is dry. Otherwise, the moisture from the cake can soak into the wafer paper and spoil the beautiful decoration. If there is no dry spot on the cake, a small layer of marzipan, fondant or chocolate icing can be placed between the cake and the wafer paper.

The wafer paper is available in different variations.
Thick wafer paper, on the other hand, is less flexible but more opaque and is therefore also suitable for dark backgrounds and for using images. Thick wafer paper keeps its shape when inserted.
Thin wafer paper is flexible and can be shaped and bent as desired. This way you can create beautiful shapes like butterflies, flowers, etc. to be created. However, due to its thinness, it has a certain transparency, which means it should be used on light backgrounds. We only use thin material for butterflies and some flowers.

The pastry with the wafer paper must not be placed in the refrigerator. Otherwise the colors may run and the paper may become wavy.

Edible sugar paper
Sugar paper is the ideal solution for any cake surface. Thanks to its slightly denser composition, the paper is not transparent like wafer paper and is therefore perfect for displaying pictures and motifs on the cake. The colors appear more intense and contours are more clearly visible, so that the display is generally more detailed. In addition, sugar paper is heavier and sits better. However, due to its weight, it cannot be adjusted without support and is better suited to being laid flat.
Sugar paper, on the other hand, is easily bendable and can also be used to shape the edge of a cake or to cover a cake.

Sugar paper should not be placed directly on cream. To prevent this, we recommend coating the back of the sugar paper with a fat glaze before applying it. White melted chocolate is ideal for this. Simply place the topper on the still liquid chocolate and wait until it hardens. Then it can also be placed on cream.
The pastry with the sugar paper must not be placed in the refrigerator. Otherwise the colors may run and the paper may become wavy.

When do you use which paper?
When and which paper is used can be determined by the surface of the pastry. If the surface is drier, such as cakes or bread, you should use wafer paper. If the surface is a bit moist, as with cakes, sugar paper is more suitable.
Differences can also be seen between the two types of edible paper in terms of the intended decoration. Wafer paper can be inserted more easily and is therefore perfect for creating 3D elements and effects. Sugar paper is less transparent and therefore ideal for detailed portraits and motifs and anywhere where it is placed horizontally.

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.

More motifs and individual overlays in our shop. Our prints are very brilliant.

It is shipped from Germany and usually takes around 1-3 working days.
Shipping costs include shipping and packaging materials.
The risks of uninsured shipping trägt the Käriverbank.
If something is wrong, please notify us before leaving a review.
Please contact us via eBay if possible. You can find our email address at: Legal information of the seller - see below

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.

Thank you!

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.