Ok.. is it just me or does anyone else that does edible images have a problem getting theirs off the sheet... When I made the "family" picture cake last weekend, I tore one sheet up trying to get it off.. so I put the next one in the freezer... as soon as I'd get it out of the freezer and start peeling it off, when any heat at all got to it, it would go limp and if I'd kept trying to get it off the backing, I would have torn it again ... I did make a couple of tears in it, but it wasn't too bad and at 2 a.m. in the morning, I was kinda of past caring lol ...
I did another edible image cupcake cake (not sure what you call cupcakes that have been put together like a cake lol).. It too was limp and would not have peeled at all .. so I put it in the freezer.. when I went to get it out, same problem, it immediately started going limp and would have torn had I kept trying to get it off the backing sheet... so I put in back in the freezer again .. this time I ran my hands under the hardened frosting sheet carefully while leaving it in the freezer and it popped right off for me .. I then hurriedly put it onto the cupcakes before it softened...
Am I the only one that's had this problem?? I keep my house really cool w/the a/c on .. so I don't think it's the heat... so I'm not really sure what I'm doing wrong 
anyone have any suggestions?
I have always used the freezer method. For bigger sheets...I leave it in the freezer for about 2-3 minutes. I make sure my hands are not hot. I rub ice on them before I take it out. Then I peel it off and stick it on the cake. I can not work with an image unless it is a little stiff from the freezer...the one time I did not use the freezer method...I ripped the image! And that is really frustrating! Hope that helps!
traci 
I've never had any problems at all. I have to get my edible images from a local grocery store bakery, but I just leave them at room temperature until it's time to use them, and they have always just peeled right off. Sorry you're having such a hard time.
I had the same problem on the baseball cake I just made. I live in AZ and even with the AC on it is still 77 degrees in my house! I had to place the image in the freezer until it came off the backing. I had to then quickly place it on my cake. The more I touched it the softer it got. I needed 6 images for my cake and I ended up printing 9 images because 3 tore. It was very frustrating. I also had a problem with the 1st picture I was trying to use. It had some dark areas in the picture and it seemed like the ink would not dry on that spot so they tore as soon as I tried to remove them from the backing. I had to go with a different picture that was not as dark. Hope that makes sense!
Might want to try rolling over the sharp edge of your counter, while holding each end firmly. That always loosens the image for me. Then just peel back half way and then peel back half way from the opposite end. The darker areas have more ink, so it does take longer for those areas to dry.
I had this happen to me just this weekend for the first time. I thought that my sheets might be drying out or something?? I remember reading never to put them in the microwave...so I ended up using my icing spreader and gently running it between the frosting and the backing. It took it right off and it worked out ok.
To me, it seemed like the frosting sheet was melted some .. it was so soft.. I tried rolling it over the side of the cabinet, the edges didn't come loose at all.. when I popped it in the freezer, I could get the edges up easily .. it was just the center part that was giving me the hard time ... after I left it in the freezer and just ran my hands under it, it seemed to come off well.. but I literally had to rush over and place it because it was going soft again on me... just dunno what I'm doing wrong .. but mine just won't turn loose unless I freeze it ..
Lisa, I'll try the blow dryer to see if that'll work on my next one 
I printed one out about 3 days in advance of using it... I let it sit out overnight and then stored it in a ziploc bag .. that's the one of the family portrait that I needed for a cake.. I tore that thing up trying to get it off there .. that's when I resorted to the freezer to get it harder so I could get it off.. I bet I made 10 trips back and forth from the freezer, loosening that thing up .. then I placed it on the cake .. it was a bit crooked because I had to put it on so quickly .. there was no lifting it up and taking it off either lol .. I think a lot has to do with the heat here too .. it's been 95+ degrees here .. even though I keep my house cool, I think the heat and the humidity just play a factor into this somewhere ...
What I do is get an idea of exactly where I want to put it on the cake before I peel my image. You do not have much time after you take it out of the freezer. But the more you do this...the easier it is. I get spoiled to using images because it takes less time than having to do a transfer!
traci
To print edible images, all you need is a new, compatible inkjet printer (like the Canon iP3000, iP1500 or MP 130), edible paper (frosting sheets) and edible ink cartridges. It's just like printing anything else only you're using edible inks and papers. You can find the supplies and more info at www.kopykake.com
You can use frosting sheets on buttercream, fondant, royal, ganache, icecream, chocolate, candy...just about anything as long as there isn't a high water content. Has anyone experienced color bleeding on the printed image...specifically blues?
I wonder if it's from the freezer or something. Over time, like say 6 hours, certain colors tend to bleed into the white part of the image. 
Has this happened to anyone else?
I've always put mine in the freezer for about 5 minutes or longer before I'm ready to put it on the cake. Then you must take it out and peel it fast and get it on the cake as fast as you can. If you wait too long, it will re-stick to the paper. I've only had problems when I've cut down the image (I had made a sheet of six Yu-gi-oh cards for my son's birthday cake and didn't leave a border on them). I think you need to leave a little border around the image if you are cutting it down. I had some tear on me in the corners a little but I just put them back into the freezer until they were hard again.
I have never had any problems with colors bleeding, but I could never get my icing sheets to let go of the backing. I have found a method that works for me though. I take my biggest kitchen knife I have and start at a corner and slowly slide it in between the two and the rest seems to come off with no problem. I haven't had any tear since using this method. I usually print off my image at least a day or two in advance let it dry for about a half hour or so then put it back in my ziplock bag. I must say I do love my edible image printer! Kopycake now has the refillable cartidges for the Epson printers for everyone who has that brand{I found that out after trying to refill my blue tank with black, not on intentionally}
Has anyone experienced color bleeding on the printed image...specifically blues?
I wonder if it's from the freezer or something. Over time, like say 6 hours, certain colors tend to bleed into the white part of the image.
Has this happened to anyone else?
Is this before or after you put it on the cake?
Also...try not to put your images in the freezer unless they're part of an ice cream/frozen cake. If the image isn't peeling easily from the backing, it needs longer to dry. You can let it set out at room temp or speed up the drying process with a blow dryer.
I must have been just lucky, mine was printed at a shop, they told me to store it in a ziplock, room temperature, until I needed it (I used it the same day) and it came right off...
It was more than luck The longer the frosting sheets are stored, the drier they become and the easier they are to peel. Too dry though and they become brittle. Most grocery stores, bakeries and shops keep them on hand so they're not as moist as the ones you might buy from a place like Kopykake (direct from the manufacturer). Moist is good though especially if you'll be cutting images out or storing the sheets long term.
i have a question...maybe Lisa will have the answer I am making a cake for Sunday and need to use an edible image. I am buying it from a local bakery. So when do I go get it made? Friday...Saturday...or Sunday? And when they give it to me, I know I put it in a zip loc...but then what? Keep it at room temp until I am getting ready to use and then put it in the freezer? If anyone knows..I would appreciate the info.
-Ashly
yep keep it in the bag room temp and u will be fine
I have just done my first edible image. I LOVED IT! I did notice that the colors bled a little. Some right in the middle of the picture and a little around the edges. It was fine that day but then that night it bled. I put the cake with the image on it (put the image on the cake the night before, is that a no-no?) then put it in the fridge because the icing was diabetic icing with the cream cheese in it. Maybe I should have waited to put the image on it? Also, how long does it take for the frosting sheets to go brittle. I store mine in the fridge (is that also a no-no?) in the packaging kopykake sent it to me in, so a ziploc bag and then a cardboard envelope.
Thanks!
I have just done my first edible image. I LOVED IT! I did notice that the colors bled a little. Some right in the middle of the picture and a little around the edges. It was fine that day but then that night it bled. I put the cake with the image on it (put the image on the cake the night before, is that a no-no?) then put it in the fridge because the icing was diabetic icing with the cream cheese in it. Maybe I should have waited to put the image on it? Also, how long does it take for the frosting sheets to go brittle. I store mine in the fridge (is that also a no-no?) in the packaging kopykake sent it to me in, so a ziploc bag and then a cardboard envelope.
Thanks!
The bleeding was because of the type of icing. Icings with a higher water content like cream cheese or whipped cream ones can cause the colors in the images to run. Keeping it in the fridge was a good idea but you might want to apply the image as close to serving time as possible whenever you use those kinds of icings.
It's also okay to store the images in the fridge tightly sealed in the heavy ziploc bag especially if you live in a dry climate.
How long it takes the sheets to become brittle depends on how old they were when you bought them, your climate and how they are stored.
i have a question...maybe Lisa will have the answer
I am making a cake for Sunday and need to use an edible image. I am buying it from a local bakery. So when do I go get it made? Friday...Saturday...or Sunday? And when they give it to me, I know I put it in a zip loc...but then what? Keep it at room temp until I am getting ready to use and then put it in the freezer? If anyone knows..I would appreciate the info.-Ashly
Like trent posted, you can have images printed up well in advance and they'll be fine stored tightly sealed in the ziploc bag. You'll want to store printed images out of direct light. Don't put them in the freezer. It should peel really easily when you're ready to apply it to the frosted cake but if it doesn't, let it air dry a bit or speed up the drying with a blow dryer.
I have been using edible images for over a year. Just put some on a cake, matching cookies, and cupcakes yesterday. Some of them went on buttercream, some on fondant. They did not "melt". I can still lift off big pieces!! Any advise to save all this work. I lightly sprayed surface with water before applying.
Thanks
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