INSTRUCTIONS

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Store flat, in the resealable plastic bag provided, in a cool, dry place away from direct sunlight (18-20 deg. C) until ready to use. If stored in this way the icing sheet will last up to 6 months. Carefully remove the plastic backing sheet before cutting out with dry, clean, sharp scissors. When cut, apply the topper to the cake using a small amount of water, edible glue or a bit of buttercream and gently press it down onto your cake. If you wish to back the images to sugarpaste for stability, especially for use on top of cupcakes, please follow the below instructions. This will need to be done around 3 days prior to your event in order to set fully (you could use modelling paste if you need these to set sooner than 3 days).

• Roll out sugarpaste to ¼ inch thickness,
• Using a circle cutter the same size as your toppers, cut out enough circles for your cupcakes
• Leave to dry (do not cover)
• Make buttercream for the tops of your cupcakes (For 12 cupcakes, I use 250g butter, at room temperature, mixed with 500g sieved icing sugar, and a drop of flavouring)
• Pipe your buttercream onto your cupcakes
• Using dry and clean scissors, cut along the black outlines of your icing sheet toppers
• Add a small amount of water or edible glue to your sugarpaste discs and add your toppers
• Ta-dah – Enjoy!

Do not store your toppers in the fridge or freezer as it may cause the sugarpaste to sweat and the edible inks to run.

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INGREDIENTS

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All icing sheets are free from nuts, gluten and are kosher certified. Suitable for vegans and vegetarians. Icing Sheets Ingredients: Corn starch, corn syrup, sugar, maltodextrin, emulsifier (E435), glycerol, water