Your topper has arrived, the cake is iced, and now for the fun part. Applying an edible image is genuinely easy, but a few small tricks make the difference between good and flawless.
The five steps
- Chill the topper, not the cake. Pop the topper (still in its packaging) in the freezer for 60 to 90 seconds. A cold sheet peels off its backing cleanly instead of stretching.
- Work on a slightly tacky surface. Fresh buttercream, ganache or fondant lightly brushed with water all grip well. If your icing has crusted, mist it very lightly.
- Peel with confidence. Bend the backing sheet gently over a bench edge and the topper will start to lift. Peel it in one smooth motion.
- Place from the centre out. Lower the middle of the image first, then let the edges fall. Smooth outward gently with dry fingertips to release any air.
- Let it settle. Within an hour the sheet melds into the icing and looks painted on. Add candles and accept applause.
Storage
Keep the topper sealed and flat, out of the fridge, until the day you need it. Once applied, the cake stores as it normally would.
Ready to try one? Start with our ready-made designs or print your own photo.