What are edible images?

Printed cake images  are unique edible cake decorations. They are thin flat sheets of icing made with natural ingredients and are very safe to consume.  allows you to upload any image or photo and have them printed onto the icing sheet using premium quality food grade edible inks.

What are the frosting sheets made from?

Water, Corn-starch, Glutinous rice, Glucose, Sugar, Vegetable Oil, Arabic Gum, Polysorbate 60,Citric Acid, Vanilla Flavouring.

They are Kosher and vegan as well as gluten and dairy free. The edible inks are also gluten free.

What Do they taste like?

They have a slight sugary flavour but other than that they do not have much flavour at all, so never distract from the taste or flavour of the cake.

What is the difference between frosting sheets and wafer paper?

- A wafer paper sheet does not contain a plastic backing layer, while a frosting sheet always has one that will need to be peeled to use.

- In comparison, wafer papers are tasteless while frosting sheets have a sugary vanilla flavour.

- Wafer paper is cheaper than a frosting sheet.

- The images printed on wafer paper are generally of a lower quality than the images printed on frosting sheets and this is due to their thickness and texture.

- Frosting sheets consume more inks than wafer papers due to their texture and thickness, and always provide vibrant images.

- Wafer paper is not as durable and will curl, become lumpy or deteriorate quicker when placed on wet icing or on a cocktail.

What kind of ink do you use?

Our edible inks are from Italy being quality inks they produce vivid colours that replicate very close to the original images colours.

How long will the edible image store for?

They can be preserved if kept in their secure air lock bag for 12 months. However I recommend using the printed toppers within 6 months as the colours may begin to change.


The toppers can be used on most cake coverings, including marzipan, fondant, royal icing, glace icing, chocolate, thickened whipped cream, buttercream and frozen cake surfaces (ice-cream). Not recommended for placing on jelly cakes, they are just too wet and cause the colours to run.

If you are using the creamy, buttery icings, it is advisable to apply your topper to a thin, white fondant sheet first, (this applies to cakes and cupcakes) almost like a plaque or disk as this puts a barrier between the icing and the image. This barrier prevents the icing from affecting the image, for example if the icing has swirls in it the image will mould to this surface and end up looking a bit bumpy, if the icing is dark in colour it can make the image dull, if the icing is very oily it can eventually make the colours on the image run or blend.  

Having said this, it is not entirely necessary, the topper can go directly onto any icing, it all just depends on the finish you are wanting to achieve, the very neat, professional finish - do as above. Not to worried, go as you wish :-)

The best way to get the topper to stick to fondant or buttercream is to use a VERY LITTLE bit of water, brush this on with a pastry brush making it even over the whole surface of where the topper is going to be placed, it is important that the entire area is sticky as any dry areas can bubble or look like bubbles due to not being stuck down. If the fondant looks too wet maybe wait a minute for it to dry off slightly as you don't want the colours getting impacted due to there being too much water. In some cases, like sticking an image to the side of the cake, you may want to rather use sugar water, tylose/edible glue or piping gel - just to ensure the surface is sticky enough to then dry with a stronger hold

If applying to buttercream frosting, if the icing is still damp/sticky you can apply directly to this, the stickiness will help the topper to stick to its surface. If the icing has dried you can use the above mentioned techniques. 

When should I apply my edible image to my cake or cupcakes?

If possible only apply the topper to the cake or cupcakes on the day of the party or function, the longer you leave them on the cake the more time they have to be impacted by the elements. Once on the cake or cupcakes they will become soft and mould to the surface and over time can start to become impacted by what lies underneath them - to avoid this please see the response to the question above.

If you do put them on before hand it is best not then keep them in the fridge overnight as the moisture in the fridge will make them very sticky and can effect the colours. Simply leave them on the counter or in a cake box out of sunlight, sunlight/heat will make them sweat and also become sticky.

What do you do if the edible image will not come off the backing sheet?

If your sheet does not peel off the backing it's because it's too damp. In most cases due to humidity.

Peeling your edible prints: With the high quality easy peel frosting sheets we use, the below peeling techniques are very rarely needed

Now remember when peeling, due to the high humidity during the summer months it is best to use one of the below peeling techniques:

1. Freezer

2. Oven 

If you try to peel and it does not come away easily stop right there, as it might begin to tear. 

If you are cutting out the images do so before attempting to peel - if you have a lot of smaller images you are cutting out then i would refer to the oven peeling option below. 


Place the topper, removed from the plastic sleeve into the freezer on a flat surface for about 60 - 90 seconds or more if required, when you open the freezer and bend the backing sheet the topper should just pop right off, if it bends with the backing it is not frozen enough and will not remove easily.. keep it in the freezer until it simply pops off when bending the backing. If the topper is still being stubborn be sure that your freezer is cold enough, as the topper does need to freeze in order to be removed easily. If for some reason the topper simply will not freeze you can also try the oven method mentioned below.

2. OVEN:

When working with the cupcake toppers the freezer technique can work but from experience the oven is the better option as it draws the moisture out of the toppers making them into little disks that are very easy to work with. 

What you need to do is turn your oven on to between 50 - 100 degrees FAN assisted, wait for about 5/10 minutes until the oven is warm then place your topper sheet with the images facing up on a baking paper and in the oven. You can leave the oven on just be sure to keep an eye on it. Check the toppers in about 5 minutes, if you bend the backing sheet and they start to come off easily they are done, if not leave for longer. Take them out the oven and simply peel them off like little disks, this is done easily by bending the backing sheet, i would peel all of them and put them on the baking paper before working on the cupcakes, that way you are sure they are all off and ready. If you are working with multiple sheets just be sure they do not over lap in the oven, possibly even do one sheet at a time, as the one comes out the other goes in. 

Don't give up, the more you work with edible images the easier it gets, you begin to get a feel for what works and how best to peel - the end results are always worth it!

How do I trim the image / photo?

The soft and thin nature of the icing sheet allows for easy trimming with either a sharp knife, blade or can be cut with scissors. 


Wafer paper/card is made of dehydrated potato starch, water and vegetable oil. Wafer paper/card is tasteless therefore won't distract from your cakes flavour. Wafer paper is thin and more translucent, it moulds easier around cakes. Wafer card is more brittle and care needs to be take when cutting images out, it can still mould around cakes but cannot bend around sharp edges. Wafer card is ideal for 'standing up' on cakes.

Instructions for use on a cake:

If you will be cutting the wafer paper/card, use craft scissors or craft punch and carefully cut out your wafer paper/card image, take care when cutting wafer card as this can crack easily. You will want to trim carefully for a clean, finished look.

Butter Cream Frosting Application:

Apply the wafer paper/card directly to a smooth surface of fresh buttercream frosting, best to apply while the icing is still slightly tacky/sticky, if dried use piping gel over the full surface of the image/sheet making sure to cover all the way over the edges.
Working from the centre outwards, smooth any bubbles that may exist, you can use a pin to remove bubbles. Use a light coloured icing to avoid your image darkening.

Fondant Application:

If your cake has a fondant surface you will want to apply a thin layer of piping gel to the back side of the wafer paper using a craft brush or a very soft basting brush. Light coating only but be sure to cover the whole area, especially the edges. Turn the wafer paper/card over and apply to the top or sides of the cake. Starting from the centre, smooth the wafer paper/card outward towards the edges to get a good seal and to remove all bubbles.
You can use a pin to remove bubbles. Use light coloured fondant, dark colours can change the colour or brightness of your wafer image.

Store-Bought Cake Application:

Request that the grocery store or bakery refrain from sprinkles or coloured decorations on the top surface of the cake, ask for the icing to be as smooth as possible, due to the wafer paper/card being slightly translucent dark colours under it will cause your image to darken.

Tips for Success:

It is ideal if you can to wait until the day of your event to apply the wafer paper/card and only allow the cake to be refrigerated for a few hours before serving. Different temperatures can cause the wafer paper/card to shrink which can cause wrinkling. Note: we have left a store bought cake with a wafer paper topper in the refrigerator for 3 days without any colour transfer or wrinkling – however, humidity and frosting moisture are factors and may vary greatly from our test conditions.

Serving Tip:

Gently cut through the wafer paper first and then cut deeper into your slice for serving, wafer card can be difficult to cut without it cracking.

How are the edible images shipped?

Once your order is made online your image / photo is printed onto the icing sheet than it is packaged in a secure air tight zip bag which is then inserted into a hard card envelope that will keep the topper safe and dry and away from sunlight to ensure it arrives safely.

We offer FREE standard Australia wide shipping on all our toppers however if you require a faster express service this can be selected for an extra fee during the checkout process.

When will you dispatch my edible image?

We will always try to post orders within 24 hours (payment option depending, if selecting Bank Transfer, we will ship as soon as payment clears). We do not post on Saturdays, Sundays and public holidays.

How do I upload my photos / images to print on the frosting sheet?

Once you have completed your order a confirmation email will be sent out, check your inbox. You simply reply to this email with your images attached.

How big do my Photos / Images need to be?

Your uploaded images and photos need to be 300dpi in resolution or at least 500kb in size. A basic rule is, if your image is still clear at 100% of your computer screen size it should be good 

What file types can you accept?

jpg, gif, png, pdf.  If you are unsure you can always just email your image through in whatever format you have and we will inform you if it is going to work.

Will the colours print exactly the same? 

We tried our best to match colours 100% and 98% of the time succeed but due to the nature of the edible material we are working with this cannot be guaranteed. Any 'hot/bright/ultra colours cannot be matched, they will always print darker. Thanks for your understanding!

Will you send me a proof before printing?

This is only done on request, but we will never print and mail without being completely sure you are receiving what you expect.

If you have any further questions?

Please give us a ring on: 0481580021 or drop us an email on: