|Cake topper instructions, please print out for your reference on purchase - Click Here
Please keep your toppers in the bag it arrived in, store at room temperature & out of direct sunlight.
Icing sheets are best placed on to a ready iced cake. Ready rolled icing is probably the very best surface to use……
If you are using icing sugar to cover your cake please allow this to set before placing the cake topper on to your cake.
Butter cream can be used as a base layer for your cake topper but please try to smooth out the surface as best you can to avoid any lumps or ridges in the butter cream as this will only distort the images on the cake topper & will not look very good at all.
Also please place the cake in the fridge for a minimum of 2 hours to firm the butter cream before placing on the cake topper.
You can place the cake topper on to your cake 24 hours before you need only if the base layer is icing
If using butter cream about 4-6 hours before presenting the cake to the recipient.
Storage after placing the cake topper:
DO NOT STORE IN THE FRIDGE AS CONDENSATION MAY FORM & DRIP ON TO THE IMAGE CAUSING COLOURS TO RUN.
DO NOT LET ANY THING TOUCH THE CAKE TOPPER SUCH AS CLING FILM, THIS WILL ONLY STICK TO THE CAKE TOPPER.
IF YOU HAVE A CAKE TIN OR SOMETHING SIMILAR THIS WILL BE IDEAL FOR STORAGE OVERNIGHT BUT AGAIN DO NOT STORE IN THE FRIDGE
Rice paper cake toppers are not suitable to use on butter cream, please only use them on pre iced cakes.
As rice paper is slightly transparent they do not look very good until they are placed on to a white background.
To see this just put them on the kitchen work top first & then do the same but this time place them on to a sheet of A4 paper.You will notice the difference in quality instantly.
NOW THE BIT YOU HAVE ALL BEEN WAITING FOR:
If you haven’t done this before trust me its simple 5 easy steps to follow & your cake will be ready for all to admire then devour.
There are two ways to remove the icing cake toppers from the backing sheets. The first method below is the best
Method 2 is for troublesome cake toppers that refuse to come away from the backing sheet in warmer months of the year.
Step 1. Have your ready made cake in the required location for working on.
Step 2. With a pastry brush slightly dampen your cake, even better a fine mist sprayer
* DO NOT WET THE CAKE TOPPER AS THIS WILL CAUSE THE IMAGE TO MERGE TOGETHER, DO NOT OVER WET THE TOP OF THE CAKE AS THE COLOURING IN TOPPER MAY BLEED THROUGH OR RUN WHEN TOPPER IS PLACED ONTO CAKE*
Step 3. Remove your cake topper from zip bag & place in the freezer still on the cardboard for 1 minute.
Step 4. Remove cake topper from freezer, take of the cardboard & lay print side up on the work surface
You should have a bit of the icing sheet overhanging the work surface…Now simply place one hand on the cake topper with the other hand push the plastic sheet towards the floor.
The icing topper will pop of the backing sheet & should peel away from backing sheet with ease. If not don’t try to force it simply place it back into freezer for 1 more minute longer & repeat the above.
IF THE ICING TOPPER DOES NOT COME AWAY FROM THE BACKING SHEET AFTER PLACING IT IN THE FREEZER FOR THE SECOND TIME METHOD 2 IS ADVISABLE.
Step 5. Place the topper on your cake & from the centre of topper with dry hands or kitchen paper work to the outsides smoothing out any air bubbles.
Don’t push to hard as this may tear the topper, should this happen dont panic just rub very gently the tear with a dry finger & it will merge back together & the tear will disappear after 1 hour.
After letting the cake toppers regain room temperature (about 10 minutes)
Place the cake topper face up on the work surface.
With a pointed flat bladed knife (Filleting Knife) gently place the point of the knife under the cake topper…..keep the blade of the knife flush to the backing sheet & using the sharp edge of the knife slowly move around the edge of the icing sheet to release a small part of the icing away from the backing sheet.
Once you have about 2-3 inches of the cake topper away from the backing sheet go back to the first part of
method 1 & use the freezer method once again
Fairy Cake Toppers on Sheets
Please cut the sheets down to sets of 3 fairy cakes per strip if you have not done this before, this makes life a far
lot easier for you than placing 12 at a time in the freezer & trying to remove all of them in a hurry.
After cutting them please follow Method 1 first, if any of them refuse to release from the backing sheets don’t try to force them they will only break.
Just follow Method 2 for the few that have caused you trouble
Icing Cake Ribbons
Please cut your ribbons with either a craft knife or a pair of kitchen scissors before attempting to remove them from the backing sheets.
Once you remove them they are impossible to cut without breaking.
After cutting to size please follow Method 1The instructions above apply to all toppers we supply that come attached to a plastic backing sheet.
Icing Toppers Ingredients
Water, Constarch, Corn Syrup, Corn Syrup Solids, Cellulose, Sorbitol, Glycerine, Sugar, Vegetable Oil, Gum Arabic, Polysorbatle 80, Vanilla, Titanium Dioxide & Citric Acid.
There are no Known allergies associated with the ingredients in are icing sheets