Applying your Edible Icing Design
The icing sheet can be applied to chocolate ganache, buttercream, royal icing and fondant.
If possible only apply the topper to the cake or cupcakes on the day you are serving them. The longer you leave them on the cake the more time they have to be impacted by the elements, and will become soft and mould to the surface you have applied them to.
Full instructions will be sent with your order.
Ingredients – edible icing sheets:
Starches, (E1422, E1414), maltodextrin, glycerin, sugar, water, stabilizers (E414, E460i), Dextrose, emulsifiers (E435, E471), food colour (E171), flavours (vanillin), preservative (E202, E330)
Nutritional Value per 100g
Energy (cal) 357, Proteins (g) 0.2, Carbohydrates (g) 89, Fats (G), 0, Saturated fats (g) 0, Trans fat (g) 0, Cholesterol (mg) 0.
Ingredients – Edible Ink
The ink we use is manufactured in Italy by food colouring experts, to the highest quality standards. The ink is a formulation of water, humectant, preservative, acidifier, and artificial colouring.