Application & Tips

Before handling, make sure your hands and work surface are dry!

It is common to have “extra” icing around the image. If you need to trim off extra icing, use a smooth, sharp knife or cut it with sharp scissors.

If your dessert topping is dry, spray a SLIGHT mist of water, brush on simple syrup, or add a small amount of icing to your dessert (NOT the image) before applying the image so it will adhere to your dessert. If your dessert is freshly iced or already moist, DO NOT add any extra moisture. Using too much water may cause the colors to run.

Frosting image cannot be moved once applied. Plan where you will place the image, then remove the paper backing. Apply the image face up onto your dessert. After application, gently tap (DO NOT RUB) the image down with your fingertips starting from the center of the image and smoothing to the edges.

If the image becomes moist or difficult to remove from the paper backing, place it in the freezer flat for 15-30 seconds. DO NOT LEAVE IN THE FREEZER MORE THAN 1 MINUTE ON ITS OWN, IT WILL BECOME BRITTLE AND CRACK. If it is stiff when you remove it from the freezer, make sure NOT to bend it. Apply it to your dessert and as it warms you can tap out any bubbles.

If the image bubbles after application, GENTLY TAP (DO NOT RUB) the image.

After applying to your dessert it can then be frozen without any problems. If the image bubbles during freezing, GENTLY TAP (DO NOT RUB) the image.

After applying, if your dessert is frozen, thaw slowly in the refrigerator uncovered.

If your image is too dry or stiff to apply, wet a paper towel and wring out ALL excess water. Place it in the zip lock with the image against the paper backing only (NOT ON TOP OF THE IMAGE!) and leave it for a few minutes. This will add moisture back into the frosting sheet allowing you to remove it easily and it will melt into your dessert better.

Storage & Handling

Keep in a dark, cool, dry, flat area making sure the bag remains sealed.

Do not open or remove image until just before ready to use.

Apply your image right after icing your dessert. Buttercream icing will form a thin crust about an hour after it has been applied. If this happens, spray a fine mist of water before applying your image. This will work for cakes, frosted brownies, cupcakes, frosted cookies, etc. Anything frosted.

Add a generous mist of water or simple syrup over royal icing before applying your image.

Thaw slightly before icing to avoid cracking then apply the image. After applying to your dessert it can then be frozen without any problems. Once applied, finish thawing cake slowly in the refrigerator, uncovered, to avoid colors from running and sweating. If the image bubbles during freezing, GENTLY TAP (do not rub) the image.

If using a dessert iced with non-dairy whipped topping or ice cream cake, DO NOT ADD extra moisture before applying your image. Keep finished dessert refrigerated to extend shelf life. Follow “Frozen Cake” thawing procedure.

If you are applying your image directly to ice cream, it is best to allow the ice cream to “sweat” a little before applying your image, or mist the ice cream with milk before applying your image. If you are working with soft-serve ice cream you will achieve better results by applying your image while the ice cream is soft, then freezing it hard.

Apply fondant or sugar paste as directed. Plan where you will lay your image. Then, with a small paintbrush, apply a generous brushing of plain water ONLY where your image will lay and then apply your image. Water outside the image area will leave watermarks on your fondant. If you do not use enough water, your image will not adhere. Corners and edges can be tapped down with a slightly moist, very small paintbrush.

If the top is dry, spray a slight mist of water on top before applying your image. Follow normal application instructions.