Difference wafers and sugar paper:

0.7mm wafers can as egg plugs are simply inserted (e.g. ganache or american buttercream). Or you make a small cut and then put it in your pocket. So that the wafers are well placed, it is best to squirt a border of ganache or American buttercream. 

Sugar paper is always good as a cake topper or for covering 3D cakes, for example pocket cakes or as a cake edge/cake border. Sugar paper is also more intense in print because it is not slightly transparent like wafers. Sugar paper is heavier than wafer paper and fits better. Sugar paper does not blister lightly from the paint. Small bubbles can form with wafer paper if the wafer paper absorbs too much moisture.

wafers:

Standard wafers are ideal for dry cakes with icing, solid buttercream icing, chocolate or 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 marzipan/fondant layer so that 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 for ice cream cakes. The background should be light, as the standard wafers are slightly transparent and the image comes out better on a white / light background.

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

Do not apply directly to cream, not suitable for freezing or for 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,  Add icing, buttercream, coating or icing before placing wafer paper on top. Lightly dampen the surface of the cake with water. Place the printed wafer paper by pressing it down as evenly as possible with your hand. 

Do not place wafer paper directly on cream or buttercream cakes that are not so firm. Due to the rising damp, the color runs on your picture.

Store the cake unwrapped, refrigerated dry. When stored in the cake box, the cake "sweats" and the colors run on the picture.

sugar paper:

Sugar paper is the ideal solution for all cake surfaces. Very nice to put on or to attach to 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 topper and picture cakes. The color intensity is higher here than on wafers.

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

Moisten the cake surface slightly so that the sugar paper can bond to the support surface.

If the sugar paper on your cake is wavy, the surface of the cake may have been too dry or the cake "sweated" during storage, e.g. because it was covered or the air humidity was too high.  If you coat the back of the sugar paper with a protective agent against rising moisture (e.g. fat glaze) before laying it on the cake, it should be possible to prevent it from rippling.

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

Remove foil before cutting out yourself. Store the cake unwrapped, refrigerated dry. When stored in the cake box, the cake "sweats" and the colors run on the picture.

Ingredients :

sugar paper:
Sugar, glucose syrup, sorbitol E420, water, palm oil, gelling and thickening agent 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 Additives Approval Ordinance max. 500mg/kg)

BLACK: Water, glycerin E422, coloring 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, dye brilliant blue E133 (2%), preservative 1.2 propanediol (E1520)

RED: Water, glycerine E422, colorants 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.