Anything & Everything

Cake decorators have been using supplies obtainable to the craft business for years. Craft industry manufacturers have become developing more tools specific to cake decorating, opening the gate to even more potential. Below are details on how to prepare the magnificent fondant flower. With the release of Lucks Edible Image® Designer Prints™ decorations in 2007, cake decorators began to incorporate prints into their cake and confectionery designs in interesting new ways. Three years later on, this trend is exploding in the form of Cake Crafting™. For complete instructions visit you local Cake Decorating Supply warehouse.

To make the black and white flower, first roll out white fondant and cut a disc about 3 ½” in diameter. This can be allowed to dry either curved (as on the side of the 10″ styrofoam dummy) or flat and will be the bottom of the blossom. A curved disc will conform to your curve inside your 10″ round cake.

Next, roll out more fondant, enough to use four to six Classic Lace Designer Prints™ decorations. With three to four sizes of leaf cutters, cut enough petals of every size to produce a ring of every (between 20-25 of the larger sizes and 10-15 of the smaller sizes).

While still elastic, curl the base of every petal around a tapering tool of some kind, like the end of a paintbrush, or by hand. Purchasing the proper gumpaste tools can be a great time saver during this phase. The resultant petals will be slightly tubular at the base, resembling a tiny calla lily.

When the disc and petals are dried out, use royal icing to connect the first (outermost) ring of petals. Use the largest petal size and permit them to overlay the disc’s edge by about ¾”. Replicate the next two rings with sequentially smaller petals, leaving the middle of the circle empty. Let the royal icing dry.

When you’re ready to apply the blossom-before or after delivery- align the flower on the 10″ tier evenly between the horizontal ribbons (edible Black Shimmer Ribbons™ decorations used on this cake) with a thin layer of buttercream and Edible Paper.. Use the empty center of the flower as a place to press the flower downward without damaging the petals. Next fill in the middle using icing and the remaining small petals.

Shopping Guide
Item 43819 Classic Lace Designer Prints™ decorations
Item 45815 Edible Black Shimmer Ribbons™
Item 45338 14″ White Round Drum Board
Item 12756 8 Plain Round Decorating Tube
Other Supplies Needed: Leaf Cutter Set, Rolling Pin, Rolled fondant, Gumpaste

I hope that this short article has helped explain how to make an attractive Gumpaste flower. For further information please visit our website.

Q. Exactly what do you utilize to paint silver and gold onto chocolate?
A. Lemon extract otherwise liquor – anything colorless with alcohol in it – highest alcohol ratio the better. Just like painting on fondant or Gumpaste.

Coloring Dusts have been developed for the cake decorating business, Disco, Mystical, Petal, Pearl, Luster, Metallic, Sparkle Dusts contain only ingredients that are NON-TOXIC and are ideal for use on gum paste or Satin Ice flowers, plaques, lettering, goodies, etc. They offer a range of creative color possibilities and the opportunity to achieve color of unique liveliness and impact. Not food permitted in the U.S.A. but are non-toxic or damaging to consume, the same as silver dragees which have been utilized for years. Or such as kids eating their crayons…they don’t damage them, it just is not food nor beneficial in any way. These have been utilized extensively in Europe for many years. Dusts aren’t a food additive and shouldn’t be considered as such. Intended for use within the dry form, any of the powders can also be mixed with oil based flavorings, piping gel or alcohol for painting and highlighting.

For a more enduring function, liquefy with Tylose gum glue or confectioners glaze. Each form of Dust produces a varying result. Please note those colors indicated by * contain Iron Blue or Chromium Oxide and should be labeled “for decorative use only”.

Listed here are Some Great Ideas and Tricks:
* Mix using drop of cooking oil and paint edges of buttercream or gumpaste flowers.
* Brush on dried gum paste flowers or fondant pieces.
* Paint over frosting writing.
* Brush or paint on the fringe of a rolled fondant plaque.
* Paint on plastic pillars to match bridal colors.
* Stir with piping gel and pipe through a cake decorating tip.
* Paint on dried fondant frosting for a gift wrap appearance.
* Brush on chocolate candy pieces.
* Sprinkle in a candy mold, add cooled chocolate cautiously for ‘scales’ on a fish.

Q. What is the finest way to getting a luster dust finish on gumpaste by means of an airbrush. Are you thinking of purchasing an airbrush system but like doing the majority of your gumpaste using luster dust finish. Utilize the air brush color first after which dust with luster dust? You cannot use luster dust in the air brush can you?
A. An Airbrush Experts Advice : You are able to mix petal dust ,pearl dust, etc. (1 part petal dust to 4 parts clear alcohol) and utilize that inside your airbrush. Make sure you clean the air brush well after use. Use an old tube brush to “scrub” the colour cup and then flush it in a good way. Also, airbrush your coloring on first then go over it with the pearl dust. You get a darker color that way.

I hope that this article has helped you comprehend the different ways to paint on foodstuffs. For more information about Cake Decorating please pay a visit to our Oasis Cake and Candy Supply internet site. Thank You.

In bread making, yeast has diverse roles. Many of us are knowledgeable about yeast’s leavening capability. And you might not be aware that its fermentation helps to develop gluten inside dough as well as contributes to flavor from the wheat flour within the bread. The longest fermentation happens with the Sourdough Starter Breads or Sponge Starter Breads, which can take up to 5 days to develop a yeast. This causes a more pronounced flavor and complex texture within the bread. For a comparatively rapid fermentation, approximately one to two hours, Active Dry, Instant Active Dry or Fresh Yeast are employed in Homemade Yeast Breads. Basic Batter Breads require no fermentation and are easy and simple to create.

Yeast, which can be found at Cake Supply stores, is the mostly utilized leavener in bread baking and the secret to great bread making lies in its fermentation. All yeast goes through the same process, whether or not packaged or airborne, like in sourdough. It needs food in the shape of sugar, wetness, warmness plus air to live on, ferment and develop.

In a procedure known as fermentation, yeast converts the complex carbohydrates within the bread recipe’s flour into simple sugars that it feeds on. With an almost instant action it begins to release carbon dioxide and alcohol, all extremely chief by-products in bread-making. Fermentation can be quickened via warm rising temps, 75 to 85 degrees F or slowed via cool types, like as in a fridge. It is chief to understand that yeast, though needing warmness, can be killed if it becomes too hot, above 140 degrees F.

The term proof in bread baking has 2 meanings — one having to do with yeast and the other having to do with dough. 1) Yeast is proofed in water plus a little quantity of sugar to decide whether or not its active prior to using. A sourdough or sponge starter can be proofed to conclude whether it’s still active by giving it new flour plus water and letting it to ferment plus bubble; 2) Proofing as well denotes a phase in the rising of the dough. Behind its primary rise, the dough is punched downward and designed in its ultimate figure. It is subsequently set out for its final rise, known as “proofing”.

While yeast ferments, the carbon dioxide gas lets go but it is trapped in the tiny air cells within the bread’s strong and stretchy gluten strands. Gluten is made when wheat flour and moisture, frequently water, are mixed and two proteins contained within the flour, gliadin and glutenin form gluten; when our dough is blended the gluten fibers become parallel and cross-bond to form the elastic however strong structure, very similar to rubber-bands. Once flour and water are blended jointly, any further working of the dough, for example kneading or handling, enables more proteins and water to locate one another and link as one, further building and developing the gluten right into a web.

I hope that this article has helped you understand the different structural components of breads. For more information about Cake Decorating and Rolled Fondant, please pay a visit to our Oasis Cake and Candy Supply web page. Thank You.

It is sort of inevitable that one day your Bakery Crafts print head will turn out to be blocked and you may experience printing difficulties. When you have long periods between print jobs your printhead could get blocked; use a Steam-Jet handheld Cleaner to deep scrub your printhead and get you back to the cake decorating job quickly. Recommended just for Printers with detachable Printheads, for example Canon.

1. Be certain that all cartridges have ink in them.

2. Execute a Deep Clean procedure through your printer properties (click on Start, Printers & Faxes, right click on your printer and click on on Properties. Indicate the maintenance tab and click on deep clean. Select all colors).

3. Now carry out a Nozzle Check from your same maintenance tab.

4. From your print out, decide which ink isn’t coming through. The print ought to illustrate a table of black (a checkbox of black line), 2 stripes of cyan, 2 of Magenta and 1 of Yellow. Whichever is not showing a solid line identifies the inkjet that is blocked. If all colors are showing strong solid lines then the obstruction is fixed. If not, perform one more deep clean plus one more nozzle test. If still no improvement; move on to the next point.

5. Take out the inks and tap them firmly on a piece of white paper towel . You’re looking to see if ink comes out of the cartridges or not. If not, then your cartridges could possibly be at fault; but if ink is showing on the paper then we need to turn our concentration to the print head.

6. Steam Jet Clean the print head . This is available from KopyKake Eliminate your inks and print head. Using the Steam Jet Cleaner (if possible over a garbage can to grab the mess!) position the Steam Jet Cleaner nozzle over the inkjet heads (the circles the cartridge sponges sit over) and pull the trigger for 1-2 moments. Steam will jet from your inkjet clearing out persistent clogs. Of course, tinted steam / warm water will fly out the beneath in the print head so ensure never to get in its way. Duplicate this procedure for all inkjets in the print head. Place your tanks back into the print head.

7. Kleaning Kartridges. You could also try removing your inks and restore them with Kleaning Kartridges. Perform a deep clean maneuver. After that put the edible inks back in the print head and perform a regular cleansing procedure.

8. Execute a Nozzle Test. Exactly what does the example look like now? If it’s not showing strong solid lines of color in that case we need to attempt something else. Take out your ink, and take away the print head. Sit the print head in the shallow bowl (1/2″) of airbrush cleansing fluid, lukewarm distilled, or deionized water.. Rest the tip of a syringe (for example that obtained in a Syringe Cleaning Kit) above the inkjet heads (the circles that the cartridge sponges sit over) and pull the plunger to suck the washing fluid up from your print head. This will clear a clog. As soon as you’ve completed this, restore the inks and try a Nozzle Check. How is it now?

9. But if your Nozzle Check continues to be not viewing solid lines of color then you’ll want to repeat one, or all of the above steps till it does.

If whenever you tapped the tanks on the white paper towel color didn’t come out of them, you should take away the airlock that is likely to be causing the trouble. Occasionally turning the inks upside down will do it (try it next put them inside the printer and complete a Nozzle Check to discover).

Sometimes you’ll need to pierce a small opening in the center of the cartridge top (within the sponge side of the tank) using a pin or tack. I hope that this piece of writing has served you to understand the different ways to clean your ink cartridges. For additional information about Cake Decorating Supplies please pay a visit to our Oasis Cake and Candy Supply web page. Thank You.

Finishing cookies doesn’t have to be an advanced task. Cookies can instantly turn from simple to decorated, nevertheless it will take practice and time. However, You do not have to be a professional cake decarotor either.

THE WAY TO BEGIN:

1. Pick a recipe that produces modest leavening and creates a flat cookie as opposed to a puffy one. They decorate considerably more easily and they appear better. Formulas are easy to find over the internet, but a basic sugar cookie recipe will work fine.

2. Next, cut out and cook your cookies. Allow them to cool down completely over a wire cake rack before mixing the colors and frosting. Don’t stir too much in advance since the frosting will crust or dry out. (Crusting is a thin layer of icing that hardens on top. It can be tough to eliminate. When you stir even a touch into the frosting, you will ruin it.)

3. When cookies have cooled, stir cookie icing – Initially separate frosting into little bowls prior to coloring. You may need bigger or smaller amounts depending on the colour being used. Cover without delay having a damp paper towel because they can dry rapidly. Leave some white in case you’ll want to correct a dye. Food color is available in four concentrated forms: liquid, paste, powder and gel, but you will discover others. Always apply less color and then combine before deciding to add more. When mixing wear gloves or a light coat of shortening in your arms will keep them from getting so awfully stained.

All supplies can be purchased from shops that sell cake decorating supplies.

4. For piping cake decorations, it is possible to use small parchment cones for every color, fitted with a decorating tip or use a squeeze bottle with the tip cut-off. For little, swift piping jobs, while you don’t want to dig out the pastry bags, parchment cones or use a tiny zipper top plastic bag. Even a squeeze bottle could be utilized. If using a plastic bag, fill halfway with icing, remove surplus air, close up the top and cut off a little bit of one corner. You’re now able to pipe away! For a large amount of cookies, a pastry bag is best.

5. You are actually ready to decorate. Fill parchment conduit about half filled. Put each one inside a tall drinking glass for every of the colours you are using and keep within reach. Initially place a damp piece of paper towel in the bottom of every and then put your parchment cones inside the glasses with the tips resting on the paper towel to keep them from drying out plus clogging the opening! Should you be using buttercream, you really do not need to do this.

I hope that this informative article has assisted you to understand an easy way to decorate cookies. For more information about cookie decorating please pay a visit to our Oasis Cake and Candy Supply website page. Thank You.

In the US it is quite common for you to celebrate your birthday having a wonderfully designed and attractive birthday cake. Keep in mind, it had been the Greeks that were the first to make a cake for celebration. It was commonly used in the celebrations of the birthdays for gods and goddesses.

After the birthday cake was baked, it required to be decorated, thus the job of cake decorator was born. If you were questioning who came up with putting candles on the cake, well, it had been the Greeks as well. It was for the reason that if the Greek god Artemis, where the cake was first topped with lit candles. Birthday candles can be purchased at stores that sell cake decorating supplies.

During the middle ages, the English would conceal symbolic items inside the cake. Each item was a prediction for the finder’s future. You will find that such things as the coins, rings, as well as thimbles were baked into the cake. There are some superstitions that believe pertaining to the way it is cut. If the knife touches the underside, or when pulling the knife from the cake itself there is pieces of cake stuck to the knife, than the birthday person must kiss the closest person of the other sex.

The birthday cake made its path to Western culture in the mid 19th century and continues to be an important part of birthday celebrations since. In the mid 1900s cake decorating supply companies, such as KopyKake and Satin Ice opened up and developed.

Today, Many people will blow out the candles on their cake while making a wish, however, the trick is to blow all of them out. If the candles are blown out in one blow and the wisher keeps the wish a secret, then it is thought the wish will come true.

Generally, a birthday cake is decorated with lots of flowers and balloons, and it is covered in bright colors. For kids, it is popular to have cartoon characters of their favorite character on the cake. The cake decoration career has grown, and there are businesses out there, such as Wilton Cake Decorating Company, that has online courses. You’ll find that there are a lot of people who can make their own cake or bake a semi-home cake from a package, or the birthday cake can cost up to a few hundred dollars.

Cake decorating just isn’t as hard as it seems. We look at the elaborately decorated masterpieces and feel completely panicky. Here are a few simple ideas and hints to make your cake decorating project a winner.

Buy readymade cakes, or make your cake from a mix.

Ensure you have several pastry bags, a coupler, a flower nail, and 6 icing tips- 824 large open star, 23 small open star, 104 small rose, 125 large rose, and 109 and 129 drop flowers.

A turntable makes icing a cake much less complicated. A lazy susan will work.

Use decorations that are premade- fresh flowers, silk flowers, ribbons, and fruit are some of the items it is possible to use. Or buy from a Bakery Crafts distributor.

Use a decorative cake plate or platter to present your cake.

Use Buttercreme or a Ganache icing.

I hope that any, or all, of these tips will help you with your cake decorating projects .As you rehearse and experiment with this great cake decorating machine, you’ll discover increasingly more cake decorating ideas. It really is our hope that the knowledge provided herein, has helped, though if you would like additional information please visit our large Oasis online cake decorating supply store.

Bakery Crafts® is known as a maker of high-value cake decorations, supplying retail bakeries, in-store grocery bakeries, bakery distributors, cake and candy shops, and ice cream shops. Bakery Crafts doesn’t sell retail. The company provides the most unique and charming cake decorations to its customers, including cake decorating kits, licensed products, edibles, picture imaging systems, candles, wedding ornaments and accessories, bench utensils, and more.

For 60 years, Bakery Craft® has been dedicated to providing quality, top-of-the-line products to its customers. Their commitment continues: To generate its customers’ products the most desirable and memorable in the market today by providing the best quality and value in imaginative and modern tools delivered with excellent service. You will soon discover why The Best Ideas Just Keep Coming from Bakery Crafts®!

Company History
Bakery Crafts® was founded in 1948, in Cincinnati, Ohio, by Jack and Natalie Guttman. The initial products consisted of wedding ornaments and accessories, together with stair bridges, that was invented by Jack Guttman. In the following 60 years, the company has sustained consistent annual growth with an item line which has grown to incorporate thousands of items. The line comprises of wedding ornaments and accessories, cake decorations of all types (equally everyday and seasonal), scores of licensed properties, edibles, candles, bakery tools, and equipment. Bakery Crafts® has moved four times over its 60-year history as development has outstripped facility capabilities. The newest move occurred at the end of 1995. Bakery Crafts® occupies a facility that includes all corporate offices, manufacturing functions, and warehouse and shipping amenities.

Bakery Crafts’® experience with licensing began while in the late 1970s and has continued to the present. Beginning with properties such as Batman, Jem and Pound Puppies, Bakery Crafts® has built a balance of classic and promotional properties that include: Superman™, Batman™, SCOOBY-DOO, Harry Potter, Star Wars, Sesame Street®, Pokémon™, Garfield, Hello Kitty®, NASCAR®, Harley- Davidson®, Smurfs, and Peanuts™ just to name a few.

Today, Bakery Crafts® has the biggest cake kit and cake topper line within the industry, with numerous cake kits and a huge number of open-stock items. They also offer the widest collection of day-to-day and holiday products within the industry in addition to being a full range of bakery bench equipment and tools. Their state-of-the-art customized cake imaging approach, the CCF-1000 Copy Confection™ System, is available complete with over three hundred pre-loaded imagery and features galore. The company also sells a large assortment of Edible Images.

As part of their obligation to its clients, the business stresses the importance of quality fulfillment and saftey with each product that they plan. As in the toy trade, Bakery Crafts utilizes five different age grades. On every page of their catalog age grade and/or warning symbols may be located next to some products.

For additional information on the Bakery Crafts Company or any other cake decorations please visit our internet site.

Cupcakes are pleasurable finger foods, and shared with a Bakery Crafts® cupcake party kit, they produce a unique and impressive display for the celebration. Cupcakes represent less labor in the bakery. The party cupcake kits function as a resourceful project before the party, a unforgettable showpiece throughout the affair, and a game or activity once the cupcakes are gone!

Cupcake rings are packaged with the cupcake exhibit, so consumers can have fun redecorating cupcakes with their friends and relatives at home. Not only is it a work saver, I’ve also found that the Bakery Craft® cupcake party kit is a profitable idea. The bakery can charge incrementally more for the cupcakes than if offered independently. Listed below are 3 of the cupcake kits in which I’ve found to be great sellers for the bakery.

The Sesame Street® Cupcake Party Kit™ – The users will celebrate with Sesame Street® friends Elmo, Big Bird, Cookie Monster, and Zoe Ballerina on a awfully multicolored, innovative and charming Sesame Street® landscape. Kids are able to use the freestanding characters long after the party has finished.

The Scooby-Doo Cupcake Party Kit™ – Catch a drive in the Mystery Machine with Scooby Doo, Shaggy, Velma, Daphne and Fred. Together the Mystery Machine and the tree stands hold cupcakes. The visuals will last long after the cupcakes are finished.

The Bakery Crafts® CareBears™ Cupcake Party Kit™ – The set is a reproduction of the CareBears™ Cloud home, known as Care-a-lot. The youngsters can use the cloud stands a long time after the party has ended along with the freestanding characters. The characters that are included, are Cheer Bear, Wish Bear, Bedtime Bear, Love-a-lot Bear, plus Share Bear.

The Treat Tree™ is food grade polystyrene disposable cupcake stand. The baker, cake decorator, or at home baker, can create 1000′s of themes with this easy to assemble, food grade display featuring an 8″ top tier with either two or three other levels. A money maker, the individual can display desserts in a different way. The stand can hold cupcakes, petit fours, hors d’oeurves or specialty cakes.

Ever since cupcakes became so trendy, Cake Decorating Suppliers are in search of methods to help the bakery owner bring in the profits from this type of hot item. Our final idea for this post is to decorate the cupcake with logos from the local colleges and universities. Bakeries ought to correspond color coordinated picks or rings with all the favorite College teams. A word of recommendation: Just remember to make sure that you are using cake decorations that are licensed to use on that specific product, and the FDA approves the cake decoration for use.

Hopefully the information provided in this article will assist the Bakery, Cake Decorator, or at Home Baker to supply and sell more cupcakes. A top notch businessperson ought to be able to profit on this crazy cupcake trend! For more details visit our Cake decorating supply internet site.

Since many bakeries have implemented computers to help in their bake shop, photo cakes became extremely popular, particularly for graduation celebrations. The diploma photo cake uses a diploma frame available for downloading from bakery suppliers like Bakery Craft. The image is printed by means of edible ink on edible paper designed specially for traditional frostings. For non-dairy icings, use a heavier, fondant-type edible paper as produced by Lucks. After applying the image, level it lightly using your fingertips. Pipe a solid blue band border around the base on the cake having a No. 125 flower tip. Define the band by piping shell boundaries using No. 20 star tip. Attach a white shell top border with a No. 22 star tip. Pipe on squiqqles and an message using a No. 3 writing tip.

The soccer cake can be a prominent example of a cake appropriate for any graduate who has spent years developing her or his winning soccer strategies. The edible graduation cap and diploma design is available from bakery suppliers. Pipe a soccer ball and dedication using writing tip No. 4 and black decorating gel. Insert a white top and bottom borders with star tip No. 22. Pipe the top border using a triple ‘e’, reverse triple ‘e’ motion, and use a ‘c’ motion for the bottom border.
For a more generic cake, incorporate a popular floral design with a miniature cap and diploma. After base icing the cake with white icing, airbrush red coloring across the top of this cake and around the borders.

After that, put in the gold “Congrats Grad” cake decoration across the side from the cake. This ornamental swag is offered from bakery suppliers. Pipe the inscription using writing tip No. 4. Afterward, place the cap and diploma on reverse corners of the cake. Position these essentials before piping the roses to ensure you achieve the best balance of design elements. Use tip No. 104 to pipe a variety of sizes of roses. Add vines and tendrils with script tip No. 3, and pipe the leaves using tip No. 352. Pipe on top and base shell borders and a shell border across the cap using tip No. 86. This half-star, half-flower tip gives a delicate ribbon look to borders.

Non-traditional “cakes”
For patrons looking for an original take on the traditional graduation dessert, a huge cookie is ideal, and it requires minimal icing and exertion. Border a chocolate chip cookie getting a No. 22 star tip and a reverse shell pattern. Stripe a decorating bag with the school’s colors, in this instance red and white, and pipe graduate’s tassel with grass tip No. 233. At the top of the tassel, pipe on a band of white icing using a No. 104 flower tip. Add the year of graduation using red icing and writing tip No. 3. Pipe inscription in white using open tip No. 4. Afterward, overpipe the dedication with red.

For customers searching for a simple-to-serve dessert, I suggest a cupcake “pull-apart cake.” These cakes have become increasingly popular due to their simple serving and decorating. They’re decorated like a standard cake. For that diploma design, you will need 24 cupcakes. Position the un-iced cupcakes in a slight swag to produce the diploma shape. Ice each cupcake using a sizable star tip No. 8 in a rosette motion. Make sure that the tops are covered and also the pattern is connected together without any spaces between the cupcakes. Use a No. 4 writing tip to identify the border of the diploma and in addition for piping the dedication.

Have a exhibit of graduation cakes available at least one month before graduation season, using designs that are simple to implement and that focus on your decorator’s mastered expertise because of this high volume period.

For more information on cake decorations please visit our online store.

·If storing more than one week we suggest storing in a thick sealed ziplock bag.

Difficulty removing from backing: In case your area experiences high humidity, and the Edible Paper sticks to the backing, you can dry it:
1. Try leaving it lie opened for 10-15 minutes and test on one corner. Leave longer if necessary. Don’t leave it lay open too long or it’s going to crack and break up.
2. Another way one customer had to do was to use a tiny fan. Hers was very sticky.
Edible image is “cracking”, without delay put it within the refrigerator to moisten back up(keep in plastic bag of course). If climate is exceptionally dry, store pictures within the refrigerator. Never let an image lay uncoverd from the package for no reason! It will crack and break all up. It will be okay after it will be on the cake though. The icing will keep it moist.

Picture Applying
· Make sure your hands are clean and dry before handling Picture.
· If cake is frozen, thaw slightly before icing and avoid cracking. Then apply Picture.
· If buttercream has formed a crust, spray with a fine mist of water previous to applying design.
· Don’t add extra moisture to non-dairy whipped toppings. Keep finished cake refrigerated to extend shelf life.
· Add a generous mist of water over Royal frosting before applying Picture.
· If ever the Picture “bubbles” after application, gently tap (do not rub) the Picture.
· Be at liberty to write inscriptions on top of the Edible Picture. Just be sure not to push your decorating tip through Picture.

After Application to Icing
· If decorated cake is frozen, thaw slowly, preferably in a refrigerator, avoiding running of colors.
· Keep away from extensive contact with ultraviolet lighting. As with any food coloring, the Picture will fade over time.

Question & Answer
Q Edible Picture and base are sticking to backing sheet
A: Humidity is too much – refrigerate or freeze for at least 30 minutes before application. This will stiffen the Picture and permit it to come from the backing sheet in one piece. If time is a factor, place the Kopy Kake Frosting Sheet inside a microwave oven for 10 to 15 seconds on high but test the backing first. If backing shrinks; do not do.
A-2: In some higher humidity areas, insertion in the microwave on defrost setting for 1 minute may work best. Repeat in 30 second increments until Picture is not sticky.
.
Q Base is peeling from backing sheet, but Picture is just not
A: Refrigerate or freeze for no less than half-hour prior to application.
.
Q pictures are dry and brittle and break easily
A: pictures were ignored in a climate of low humidity. Place dry pictures back in bag and refrigerate. (pictures should re-hydrate moisture and might be saved by refrigerating.)
Memo: When an Image reaches this stage of aridity, it is typically unusable. In relative humidity of between 10% to 30%, pictures can become dry and brittle within 3 to 5 minutes of exposure. You may need to cut across the Picture and place on cake; not to be eaten. Add a piece of saran wrap under Picture for easy removing.
.
Q Colors run after Picture is placed on top of icing
A: Moisture in icing is too high. Excessive water was applied either before or after application. Let icing dry before application.
.
Q Base isn’t absorbing into icing
A Lightly mist icing with water before applying Picture.
.
Q Can Edible Picture be frozen
A: Yes. It is suggested to freeze the pictures prior to application. This is especially helpful in extreme temperature/humidity environments. You are able to store Edible picture in the freezer or refrigerator as long as needed.
.
Q Colors ran after putting see-through dome on cake
A: Icing must have time to dry before dome lid is placed on the cake. In high humidity climates, drying time is longer. (In some high humidity/hot temperature climates, the dome creates a terrarium type atmosphere, causing the inks from the Picture to sweat and run. If the purchaser has to use a dome, it is recommended that it have vent holes to permit moisture to escape.
.
Q Colors fade after exposing to light
A. Some glowing lights used in cake display cases have a higher ultra violet output used for color correctness. Some pigments used in Edible pictures are extremely U.V. sensitive and there might be fading problems in these cases after an exposure period of more than 24 hours.

It is our intention that the information provided herein has helped explain the problems and solutions for working with Edible Paper and Edible Pictures. For more information please visit our large online cake decorating superstore.