FREQUENTLY ASKED QUESTIONS

What makes our Edible Photo Paper different from others?

How do I apply edible toppers for cake decoration?

How can I apply the edible toppers to decorate cookies?

How can I use edible toppers for lollipops?

How do I apply edible toppers for chocolate decoration?

 

 

 

 

 

 

 

Our edible photopaper is produced with FDA approved ingredients.  They are also classified by the FDA as GRAS (generally recognized as safe).  Why buy and stock several sizes of circles when our sheets are easily cut with scissors?
Our specially processed wafer produces clear, vibrant color when used with our inks.
It is not on a backing sheet 
No waste ripping image trying to remove from backing sheet 
Our wafer melts in water NOT icing.  If that were to happen, the picture might very well blur or the colors run.
It feeds like regular paper.  It is not necessary to load from the back of the printer.  
You can put about a dozen sheets in the feeder at once.  Queue up several prints at a time and let them run unattended.
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It will stick well to iced cakes as long as it is applied to fresh icing. Normally you would not want the icing too wet. If you plan to use a whipped cream or other icings with a lot of water, we recommend coating the back with piping gel to seal out the water. Also, coating the top with clear piping gel will make a glossy type picture rather than a matte type.
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here are several ways to stick our product to cookies. Normal icing, royal icing, or corn syrup thinned with a little water will stick the image to a fairly flat cookie. If the finished cookie is fairly light colored the best way is to coat the uncooked cookie with a little egg white and apply the image to the uncooked cookie and cook normally.
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A neat way to do hard candy lollipops is to pour 1/2 using a clear color, usually lemon or lime since they are clear flavorings. Place the edible picture on top and pour the second half white. It's easy and looks great.
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Using our products to decorate chocolate is easy.  Cast the chocolate and after it cools and is removed from the mold, spread a little warm chocolate to the back of the edible paper and adhere it to the bar. Corn syrup, thinned with a little water, applied to the bar or back of the edible paper works well. Piping gel on the bar or back of the edible paper also works well. Another way is to place the edible paper, face down, in the bottom of the mold and cast the bar.  

EDIBLE GLUE 
Will work on almost any surface that gets hard.
4 teaspoons all-natural egg whites (meringue powder, such as Just Whites, available at most stores)
1/4 cup warm water
3 cups powdered sugar, sifted (optional, but reduce water to a little less than meringue package directions)

Instructions:
Gently stir together egg white powder and water according to directions on the egg white powder package or until completely dissolved. Beat in powdered sugar until thick and smooth. Use immediately.
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