INSTRUCTIONS

NOTE!

Our all EDIBLE cake toppers are gluten-free, lactose-free, and allergen-free.

All the materials are also suitable for a vegan diet.

Attention for Allergen: Only the meringue/chocolate transfer sheet contains cocoa butter.

Store the cake topper in a dry place away from light, store in such as in the same cupboard where you keep flour.

Instructions for Use

1. INSTRUCTIONS: Edible Meringue Cookies with Meringue Image - link with instructions coming soon!

1. INSTRUCTIONS: Cutouts and preparation of edible decorations for Cake - link with instructions coming soon!

1. INSTRUCTIONS: Video - How easily to put CakeTopper to your cake! - link with instructions coming soon!

Handling and Storing Instructions for Cake Toppers

Here are some handling instructions for different paper types to ensure your cake image is preserved in the best condition.

If you ordered the cake topper in an envelope, carefully remove it from the mailbox during freezing temperatures in winter, as a frozen cake image may crack. Freezing does not affect the quality or usability of the image. Just carefully store the cake topper in safe place to adapt the room temperature.

You can also use a cracked image by aligning the pieces on the cake; once they blend in, the seams will not be visible.

During summer heat, it’s best to pick up the cake image from the mailbox also quickly to prevent it from melting. If the image has warmed up, handle it carefully and allow it to cool down. Protective plastics may stick more tightly to the image if exposed to heat, so remove the cake topper gently.

Use scissors to cut circular images along the circle.

Using and Storing the Cake Image

First, make sure all plastic packaging has been removed.

The back of the vanilla paper has a glossy side, which may be mistaken for plastic. All packaging plastics are easy to spot and remove. Individual cake toppers do not have separate packaging plastic, but multiple images may be separated with a thick plastic film.

If you plan to store the cake image for a longer time, check that the bag is properly sealed, as it may open slightly during transportation. If you need to cut the image into a round or other shape, it’s best to do this as soon as it arrives, in case it dries out during storaging. In winter, low humidity (around 20%) can dry out the image quickly, or it may have frozen during transportation. If air gets into the bag, the image may harden. A hardened cake image can still be used but should not be cut in its hardened state. By lightly moistening the back of the paper with, for example, a pastry brush or placing it in the refrigerator for about 10 minutes, the paper will soften.

Store the cake image in a pantry, in dry place, with steady room temperature away from sunlight and direct light.

Vanilla Paper: Handling Vanilla Paper is easy, so we recommend it for all sweet cakes.

The paper can be easily cut with scissors. Avoid touching the image surface with wet fingers. If liquid accidentally spills on the image, try to blot it gently without rubbing the image.

The cake image can be placed on the cake without gels or other substances. If the cake is very dry, you may lightly moisten the back of the image.

The cake image can be applied to the cake the night before an event if the cake is not very moist, but ideally place it at least 1 hour before serving to allow it to blend and settle on the cake.

If a lot of food is prepared for an event and the refrigerator is opened frequently, the cake image may absorb moisture. This can cause bubbles or bumps on the image, which can be popped with a thin, sharp needle.

Do not press the cake image too firmly onto the whipped cream or cake surface, as this may also cause bumps. Do not use a cake cover, as it may collect moisture that could drip onto the image. If placing the cake image on a frozen cake that is not fully melted, apply it about 30 minutes before serving.

Wafer Paper: We recommend wafer paper only for savory cakes and other savory baked goods. Handle the paper carefully to avoid cracking. It can be cut with scissors relatively easily, but take care to avoid cracks! Place the cake image on a savory cake about an hour before serving. Note that the image quality on wafer paper is significantly lower than on vanilla paper.

Chocolate Transfer Sheet: Avoid touching the image surface, as the transferable side is mirrored. Place the image on chocolate, marzipan, etc., warm it slightly, or freeze it depending on the type of pastry you are making. For marzipan cookies, pipe the dough onto the image(s) and bake at approximately 80°C for about 2 hours. NOTE: 80°C is the absolute maximum temperature for the oven!

Ingredients:

Vanilla Paper: Thickening agents modified starch, maltodextrin, sugar, humectant (E422), water, food color (E170), dextrose, stabilizers (E466, E414, E415), emulsifiers (E435, E491, E471), preservative (E471), acidity regulator (E330), artificial flavors.

Wafer Paper: Potato starch, water, vegetable oil (palm).

Chocolate Transfer Sheet: Cornstarch, cocoa butter, sugar, glucose syrup, bamboo fiber, emulsifier E322 (lecithin), E457 (polyglycerol esters of fatty acids), flavor.

Colors: Water, Propylene glycol E1520, Glycerin E422, E330 acidity regulator (Citric acid). Colors: E151*, E110*, E104, E102, E122*, E133 (* May negatively affect children’s activity and attention).