Keep your icing sheet in the sealed bag it arrived in, stored flat in a cool, dry place. Avoid direct sunlight and high heat, which can cause colors to fade.
No. Do not refrigerate your icing sheet before application. The moisture and condensation from the fridge will cause the image to bleed, bubble, and dissolve.
For a clean cut, use a sharp, dry pair of scissors or a craft knife while the icing sheet is still attached to its plastic backing.
Carefully peel the plastic backing from the icing sheet. If the image is difficult to remove, it may be due to humidity. Try placing the sheet in a dry, cool area or a freezer for 10-15 seconds to make the backing easier to peel away.
Icing sheets work best on smooth, room-temperature surfaces like buttercream, fondant, royal icing, or a thin layer of melted chocolate. Avoid placing the image on a cake that has just come out of the fridge, as condensation can ruin the image. Do not apply the image directly onto whipped cream, as the high moisture will ruin it. First, create a barrier with a thin layer of buttercream or melted chocolate.
If your cake surface is too dry, you can lightly mist it with a fine spray of water right before applying the image. Be careful not to use too much water, as it can cause the colors to run.
Once the icing sheet is applied to the cake, you can store it as you normally would. If you need to refrigerate the cake, place it in a cardboard box to absorb any potential condensation. This is especially important for cakes with buttercream or fondant, which can “sweat” when moved from the fridge to room temperature.
For the best appearance, we recommend applying the icing sheet no more than 48 hours before your event. This allows the image to fully meld with the frosting, creating a professional, seamless look.
Don’t worry! Minor tears are often fixable. Carefully position the torn pieces back together on the cake. The moisture from the frosting will help them meld. For a more secure fix, use a small amount of buttercream frosting as an edible “glue” to repair the tear.
When stored properly in the sealed bag, most icing sheets have a shelf life of up to 12 months. However, we recommend using them within 6 months for the best color vibrancy and ease of use.
This is usually a sign that the sheet has become too dry. If this happens, try one of these methods:
The Freezer Trick: Place the sheet in a dry, airtight freezer for 10-15 seconds. The cold will harden the icing and make the backing easier to peel.
The Humid Environment Trick: Gently hold the icing sheet over a pot of steaming water for a few seconds. Do not let water droplets touch the image. The moisture will make the sheet more pliable.
The Table Edge Trick: Place the sheet on the edge of a table and gently roll the backing over the sharp edge to help separate it from the image.
