Icing Sheets tend to have a slightly sweet and vanilla flavour although taste can vary by manufacturer. Because the icing is generally absorbed into the baked goods, any taste is not usually noticeable.
Taste Winner: Wafer paper just. But it comes down to what it is being applied to. Price Winner: Wafer Paper — Wafer paper wins here, it is considerably cheaper.
However- it really comes down to the purpose you are using for. If you are wanting images or logos to be the focal point of your design, or are re-selling them, use icing sheets. If you are just wanting to use as part of a decoration, for instance for butterflies, flowers and leaves, use wafer paper. Keep updated with edible printing tips, whether you're a beginner or a pro:. Nice post. This is what I was looking for since it is my first time in edible imaging.
Thanks for that. Is there a post where someone has run into bleeding issues? I have run every type of test and when the sheet prints there is bleeding on some of the sheets. Or the image looks great, then you apply it to the cookie.
I let them dry for over 12 hours and then package. Your Cart 0. Cart is empty. View Cart Checkout. Item has been added to cart. Potato starch, oil, and water. It closely resembles standard paper. EPS wafer paper is available in a selection of thicknesses varying from 0. Icing sheets are a thin layer of white icing pressed onto a plastic backing paper to allow feeding through a printer. The backing sheet is peeled off before applying the icing onto a cake.
Some types of icing sheets require freezing or heating to remove them from the backing sheet which can be problematic. However, the EPS icing sheets have been specially developed for their ability to quickly and easily peel away from the backing paper. As icing sheets are thicker than wafer paper and closely resemble fondant icing they tend to produce a higher quality print finish than wafer paper.
EPS Icing sheets are also suitable for vegetarians or vegans and are gluten free. Part were graphics and part were photos. I used wafer paper for the graphic illustrations and frosting sheets for the photos. I applied both to wet icing. My cookies were not real smooth, unfortunately I tried a new cookie recipe and it didn't go so well The frosting sheets turned out all bubbly and I needed to redo 8 out of the 12 photos. There goes the profit on this job!
Still, the photos just don't look good on the wafer paper. So I just scraped the icing off, and reflooded 8 cookies, and am letting them dry smooth this time, and then I'll apply the frosting sheets, which I'm printing right now. By the way, that tip of putting them in the freezer to get a nice release works! And, here's also a tip on the wafer paper. People comment on the edges curling. While I was flooding the cookie I smeared with a basting brush a mixture of icing and corn syrup on a piece of wax paper and put the wafer image in it to "soak" careful not to get it on the front.
I didn't have any trouble at all with curling edges. I think I actually like the texture and taste of the wafer paper better as well. How did you transfer the "prepped" wafer paper from the "coated" wax paper to the cookie? Sugar Pixie Sweets - I am going to put your question in a new thread since it is a pretty different topic and is likely to get missed here. Will post the link here once it is set up. In the future, if you've got a new question, it's best just to start a new question if you don't already see the same one on the site.
Let me know if you need any tips for doing this. Ysabella's Treats - just saw your question about spraying frosting sheets. I find that if I just put them back in their re-sealable packages that they come in , they stay flexible for a VERY long time. You're welcome, SPS! Glad you made a connection in the other forum so quickly! I just saw this so I am sorry for the tardy reply. I simply am able to pick the rice paper up and place it on the cookie.
They don't get real fragile. Skip to main content. Recipe Rescue!
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