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How to apply rice paper or printed icing cake topper?

post #1 of 4
3/17/09 at 2:56pm
Thread Starter 
Hi there! I need to make a photo cake soon and I found a place where they can print any picture either on rice paper or on edible icing. I've never done this before, so I wanted to ask for opinions about which would be better (icing or rice paper). Also, can they be put on any surface (my surface will be white chocolate mousse, which is basically a whipped white ganache) or are they only good on chocolate/fondant? How far in advance can I put the picture on the cake? Do the colors run? Can it survive the fridge?

Is there any trick to putting rice paper on a cake? Like, do I have to "reinforce" the back side with white chocolate or do I need to use anything (butter cream, piping gel) as an adhesive?

Basically, if you have any experience with these toppers, I'd greatly appreciate any feedback/advice you might have!

Thanks a million in advance!
Check out my blog
http://tastefullysweetcakes.wordpress.com/
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Check out my blog
http://tastefullysweetcakes.wordpress.com/
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post #2 of 4
3/17/09 at 3:02pm
I work with these all the time. It's actually better to use a "sticky or moist" surface, but be careful. once you put it down it's down for good and you can't move it around. A drier icing like buttercream is the best because it wont dissolve into the icing like a whipped cream icing, and don't adhere it more than 24 hours before, it's best if you can put it on the day you're serving the cake. Be careful about letting the sheet sit out because once they dry out they crack very easily so try leaving it flat in a ziploc bag.
Hope this helps! icon_smile.gif
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post #3 of 4
3/17/09 at 3:06pm
Thread Starter 
Quote:
Originally Posted by jensenscakes

I work with these all the time. It's actually better to use a "sticky or moist" surface, but be careful. once you put it down it's down for good and you can't move it around. A drier icing like buttercream is the best because it wont dissolve into the icing like a whipped cream icing, and don't adhere it more than 24 hours before, it's best if you can put it on the day you're serving the cake. Be careful about letting the sheet sit out because once they dry out they crack very easily so try leaving it flat in a ziploc bag.
Hope this helps! icon_smile.gif



Which ones are you talking about? Icing ones or rice paper? And thanks for your help!
Check out my blog
http://tastefullysweetcakes.wordpress.com/
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Check out my blog
http://tastefullysweetcakes.wordpress.com/
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post #4 of 4
3/17/09 at 4:03pm
The rice paper and the fridge is not a good idea because condensation forms on it and bleeds.
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