I just purchased a scrapbooking stamp of a Damask pattern.I am thinking of stamping it with airbrush black liquid and putting it on wafer paper and then cutting it out and putting on the sides of my cake.Has anyone done this before..I tried to get the edible image strips from Lucks or other places but they were too expensive and wouldn't get to me in time!!

I also don't lke the fact that you see the edges of the EI image on the cake...

So my question..Has anyone ever done this?What was the result?Does the wafer paper meld into the icing..Will it be crunchy?Either way I am going to use the stamp whether I stamp black fondant and adhere it to the side or wafer paper.

Any thoughts?



Laurel

Why not just use the stamp to make an impression on the icing and then overpipe?

I always use cutters for Damask designs.

Well I would but it is WBH and too soft..It will make a mess of the icing...

http://www.fancyflours.com/site/search_engine.html?mv_session_id=yxMChXau%3A199.72.26.98&search_clear=1&criteria=damask&x=0&y=0


Check this out... It's like 6$ I have no idea if what you are talking about would work, but I am definitely interested to know

When I have used wafer paper, it tends to wrinkle up and gets soggy when liquid touches it. Also I don't know what your cake is frosted with but if it's moist like whipped cream the paper will get soggy once it's put on the cake due to it absorbs any moisture.

Doramoreno62...Yeah I thought about that..I wish I could run it through my printer but I learned my lesson along time ago when wafer jammed in my printer and I had to throw the whole thing out...I bought a scrapbook stamp so I am going to try and stamp black fondant and put it on...Thanks Everyone!!

Can you chill the WBH frosting (or freeze if for 10-15 minutes) and then stamp it or does it shift when it comes to room temp?

I don't know, I've not tried this exact technique; but I have used wafer paper and I'm thinking that the moisture in the frosting will just curl up the paper and not allow it to adhere to the side of your cake. But I would love to know the end result if you do try it!!

I've heard this before but never tried it. If you brush piping gel on the backside of the wafer paper and let it dry for a few days it becomes "waterproof" of course not literally, but it's supposed to not curl. It might be worth a try!