Print "World of Knowledge" for A4 edible printing

1. Preparing the Base

For applying edible prints, use a surface made of fondant, ganache, buttercream, or dense cream cheese frosting.

2. Working with Sugar Paper

Carefully remove the protective film (place the image face down on the table and pull the film, not the paper!).

Cut out the images along the contour with scissors. Then, apply a thin layer of melted white chocolate to the back side.

Carefully place the image onto the surface of the chilled cake. If necessary, gently smooth the image with dry hands.

To adhere a sugar image to fondant, slightly moisten the fondant surface with a damp brush to make it sticky. Then, place the image onto the fondant and smooth it with dry hands. In this case, the sugar paper should not be isolated with chocolate.

3. Working with Wafer Paper

Cut out the images along the contour with scissors.

To adhere a wafer image to fondant, slightly moisten the fondant surface with a damp brush to make it sticky.

To attach a wafer image to cream cheese frosting (butter-based) or Swiss meringue buttercream, simply place the image onto the surface; no greasing is needed.

If desired, you can cover the surface of the wafer image with deco gel; this will better protect it from moisture and make the colors appear more vibrant.

4. Storage Period

Store edible images in their original airtight packaging in a dry, cool, dark place (not in the refrigerator).

Sugar paper can be stored for at least 1 month. Other types of paper can be stored for 1 year or more.