Wafer paper is easy to use if used correctly!
No backing, no freezing, and no peeling required!
Simply cut out the topper using dry, clean scissors and place onto icing!
Tips:
- Measure cake pan for optimal fit
- Cut out topper with small, sharp scissors (if necessary)
- Make sure hands are clean and dry, any moisture will make the paper disintegrate
- The lighter the background/icing you are laying the topper against,
the more vivid the image will be as wafer paper is semi-transparent
- White/pale icing works best
- Wafer paper will not stick to dry icing
- Make sure surface of cake is smooth to prevent wrinkles
- Place topper on the cake night before or day of the party,
this will prevent it getting too soggy and disintegrating/curling up
FONDANT: brush the back of the wafer with a very thin layer of edible glue (sugar glue) before applying to the fondant.
This will help it stick.
ICECREAM: Wafer paper will work on Icecream cake as long as the surface is smooth (wafer will be bumpy if the surface of the cake is bumpy), and is placed on a white background as wafer is semi-transparent.
There are also many tutorials on Youtube and Google on how to use wafer paper!
Keep in mind wafer paper has no taste.
