Instructions and Frequently Asked Questions

Here are some of the questions we're most frequently asked about our cake and cupcake toppers.

How long does it take to process my order?

We aim to process and dispatch your order the same day however we are a small family run business so occasionally orders may take up to 48 hours to be dispatched. If your order is urgent we advise you contact us as soon as possible or add this to the 'notes box' when placing your order.

What is the difference between rice paper, wafer card and fondant?

Rice Paper: Also known as wafer paper, completely edible and is made from potato starch, water and oil. It is 0.35mm thick. 

Wafer Card: Same product as above i.e. rice paper however it is thicker measuring 0.65mm. It is perfect for creating stand up cake toppers (stand ups) on a cake. 

Both Rice Paper and Wafer Card are BRC and IRS certified and extensively checked and tested to ensure consistent quality.

Fondant/Icing Sheets: Each sheet is a thin layer of icing, white in colour and fixed to a backing sheet. Made from 100% EC approved ingredients listed below. Once peeled away from the backing sheet the icing is extremely pliable and manageable without cracking or tearing. This option is the best for printing clarity and quality. *See how to apply*

How do I use the meringue transfer sheets?

Preheat your oven to 110C, Gas Mark 1/4, fan oven 100C. Line a baking tray with the Transfer Sheets (instead of your usual baking parchment). Pipe your meringue mixture onto the Transfer Sheets (coarse side up). Place both baking trays into the oven and cook for 1 and a half hours/two hours until the meringues are crisp on the outside and will easily lift off the transfer sheets.

How to avoid meringue disasters:

Don’t rush when adding the caster sugar, or it can cause the egg whites to collapse. Add the sugar 1 tablespoon at a time as instructed above. Separate your egg whites carefully in a separate bowl as even a small amount of yolk can cause the meringues to collapse. Ensure all of your equipment is free from moisture – again this can have fatal consequences! Remember when piping the meringue mixture it must touch the Sweet Artist Transfer Sheets for the image to transfer. It’s also important to ensure you cook the meringues at a low heat for at least 1 and a half hours to ensure the meringues have dried out completely. It’s a good idea to cook meringues in the evening. Turn off the oven after one and half hours cooking time and leave them in the oven overnight to dry out.

How to make meringues?

Ingredients:

4 egg whites

110g (4oz) caster sugar

110g (4oz) icing sugar

1tsp vanilla extract

Instructions:

Preheat your oven to 110C, Gas Mark 1/4, fan oven 100C. Place the egg whites in an electric mixer (use the whisk attachment) and whisk at full speed for a few minutes until the egg whites hold airy, stiff peaks when the whisk is lifted. Continue whisking adding the caster sugar a tablespoon at a time, with a few seconds between each addition. Once all the caster sugar is added, stop the whisk. Sift in one-third of the icing sugar and fold gently using a spatula, then fold in the second third and finally the last third and the vanilla extract. The mixture should be fluffy and light at the stiff peaks stage.

How to use the Chocolate Transfer Sheets:

1. Put the printed Choco Sheet on a flat working table with the printed side up. Ideal is wood or a rubber mat. If the surface is too cold the chocolate may not mix very well with the printed layer of the Choco Sheet

2. cover the choco sheet with a thin layer of tempered white chocolate. 

3. Cool the sheet with the chocolate in the refrigerator at 8°C (approx. 46°F) for at least 20 minutes until the chocolate is completely cooled down.

4. Remove the chocolate pieces from the plastic sheet carefully.

How do I upload my own photos?

Go to 'Create Your Own Toppers' section in our 'Shop' then choose the size and quantity required. Click on browse to attach up to 15 images. Or you can email them to us at enquiries@incrediblecaketoppers.co.uk

What I require isn't on your website can you help?

We certainly can! Send us an email www.enquiries@incrediblecaketoppers.co.uk or chat on messenger/ring on 07718 052761 and we can discuss your requirements.

Please note: Many of our images are supplied by our customers therefore we can not always be responsible for the origins of designs. Please contact us if you feel there is any infringement of copyright and we will remove any images within 24 hours. Please email us on www.incrediblecaketoppers.co.uk.

How should I store my cake toppers? 

Very Important! Keep your toppers/icing sheet in the sealed bag provided in a cool, dry place until you are ready to use them. This prevents moisture from compromising the toppers.  Your toppers will last up to six months if stored as advised. Please do not keep them in the fridge as this may cause the edible ink to run. 

How do I apply my toppers?

Your cupcake toppers can be placed directly on to almost any kind of icing. However, when placing on buttercream icing (see different types of icing below) we advise using icing discs to prevent the toppers from sagging. I tend to use flower/modelling paste as this makes the discs a bit firmer.

We then use a circular cutter of around 58mm in diameter to cut out the discs. I leave them to dry for a few hours.  Pop a little edible glue or water on to each disc and apply topper.

If you are going to freeze your cake do not freeze it with the topper applied. Apply the topper after your cake has defrosted.

What do I do if a bubble or wrinkle appears?

Gently pat them out with your fingers and they should slowly disappear.

What type of icing to use with the toppers?

Fondant or Marzipan:  Apply a small amount of edible glue or water to apply your image.

Buttercream: Before your buttercream hardens apply a small amount of edible glue to apply your topper.

Whipped Cream/Cream Cheese: As there is a lot of moisture in this icing it is best to use a backing disc (made from fondant or flower paste) then apply your topper.  This will prevent the topper cracking. If not using a backing disc it is advisable to apply as late as possible before serving.

Glazed Icing: Apply your topper before the icing sets. Make sure your cake is level or the topper may slide off the cake.

How do I use my rice toppers/wafer card?

Rice paper and wafer card toppers do not come with a backing sheet so therefore can be applied directly to your cupcake or cake.

How long do they last for?

As long as they are stored in the protective sleeve they are delivered in they will keep fresh for up to 6 months.

Are the toppers pre-cut?

All our cupcake toppers are pre-cut. The 7.5 Circles in fondant are also precut.

Images on A4 or rice paper/wafer card circles are not precut. 

Edible Icing Sheets are completely safe for human consumption, made from 100% EC approved ingredients.

Water, Cornstarch, Corn Syrup, Corn Syrup Solids, Cellulose, Sorbitol, Glycerine, Sugar, Vegetable Oil,  Gum Arabic, Polysorbate, Vanilla, Titanium Dioxide, Citric Acid.

Edible Wafer Card Ingredients: Potato Starch, Water, Olive Oil.

Rice Paper Ingredients: Potato Starch, Water.

Edible Ink Ingredients:

Black: Water, Glycerol E422, Colour: Brilliant Black BN E151 (2,5%), Sunset Yellow E110* (0,8%), Quinoline Yellow E104* (0,6%), Solubilizer: 1.2 Propandiol E1520

Yellow: Water, Glycerol E422, Colour: Tartrazine E102* (1,5%), Solubilizer: 1.2 Propandiol E1520, Citric Acid E330

Red: Water, Glycerol E422, Colour: Azorubine E122* (2,2%), Ponceau 4R E124* (0,9%), Solubilizer: 1.2 Propandiol E1520, Citric Acid E330

Blue: Water, Glycerol E422, Colour: Brilliant Blue E133 (2%), Solubilizer: 1.2 Propandiol E1520, Citric Acid E330

*May have an adverse affect on activity and attention in children

Suitable for?

Vegan: Yes

Vegetarian: Yes

Kosher: Yes

Gluten Free: Yes

Difference between photocake and our standard sheets:

We are now supplying photocake products as they provide more licensed images for our customers to use on their cakes. 

 Please note the Photo Cake Images have different ingredients to our other sheets:

INKS (all inks produced will contain the following ingredients)
PHOTOCAKE-EPSON XP442-BLACK CARTRIDGE
Water; propylene glycol E1520; glycerine E422; colours: brilliant blue E133, carmoisine E122, tartrazine E102; polysorbate 80 E433; preservative: potassium sorbate E220
Colour warning "May have an adverse effect on activity and attention in children" E122, E102
 
Suitable for vegetarians? Yes   Suitable for vegans? Yes  Suitable for coeliacs (gluten free)? Yes  Kosher certified? Yes
PHOTOCAKE-EPSON XP442-CYAN CARTRIDGE
Water; propylene glycol E1520; glycerine E422; colour: brilliant blue E133; polysorbate 80 E433; preservative: potassium sorbate E220
Colour warning "May have an adverse effect on activity and attention in children" NA
Suitable for vegetarians? Yes   Suitable for vegans? Yes  Suitable for coeliacs (gluten free)? Yes  Kosher certified? Yes
PHOTOCAKE-EPSON XP442-MAGENTA CARTRIDGE
Water; propylene glycol E1520; glycerine E422; colour: carmoisine E122; polysorbate 80 E433; preservative: potassium sorbate E220
Colour warning "May have an adverse effect on activity and attention in children" E122, 
Suitable for vegetarians? Yes   Suitable for vegans? Yes  Suitable for coeliacs (gluten free)? Yes  Kosher certified? Yes PHOTOCAKE-EPSON XP442-YELLOW CARTRIDGE
Water; propylene glycol E1520; glycerine E422; colour: tartrazine E102; polysorbate 80 E433; preservative: potassium sorbate E220
Colour warning "May have an adverse effect on activity and attention in children" E102
 
Suitable for vegetarians? Yes   Suitable for vegans? Yes  Suitable for coeliacs (gluten free)? Yes  Kosher certified? Yes
Media ( edible sheets that can be used with Photocake )
 
SUG457 (sugar sheet)
 
 
Fondant Icing Sugar (Sugar, Glucose Syrup) - Water - Sorbitol E420 Non Hydrogenated Palm Oil  - Xanthan Gum E415 Potassium Sorbate E202 Locust Bean Gum E410 Modified Cellulose E464
 
SUG458 (sugar sheet)
 
 
Fondant Icing Sugar (Sugar, Glucose Syrup) - Water - Sorbitol E420 Non Hydrogenated Palm Oil  - Xanthan Gum E415 Potassium Sorbate E202 Locust Bean Gum E410 Modified Cellulose E464
 
 
Starch sheets (all 4 have the same ingredients)
 
PHOTOCAKE-PREMIUM-CIRCLES-50mm (2")-12pc
 
PHOTOCAKE-PREMIUM-CIRCLE-190mm (7.5")
 
PHOTOCAKE-PREMIUM-1/4 SHEET EXTENDED
 
PHOTOCAKE-PREMIUM-EXTENDED STRIPS-3PCE
 
Tapioca starch; corn syrup; bulking agent: E460; water; maltodextrin; sugar; humectants: E422, E420; palm oil; coconut oil; emulsifiers: E470a, E475; canola oil; thickeners: E466, E401; colour: E171; modified starch; stabiliser: E500; flavouring; preservative: E202; acidity regulator: E330.
 
 
Suitable for vegetarians? Yes  Suitable for vegans? Yes Suitable for coeliacs (gluten free)? Yes  Kosher certified? Yes

Chocolate Transfer Sheet Ingredients:

Ingredients: Water, cornstarch, sugar, cocoa butter, bamboo fibre, sunflower lecithin, emulsifier E475, vanilla, gelatine (vegetable origins)