Edible Printing
Wafer paper or icing sheet: which one should you choose for your cake?
Oct
They are the two star materials of edible printing. In photos, they look alike; on the plate, not at all. One is made for drinks, the other for cakes.
“I get asked this question at every trade show: ‘wafer paper or icing sheet?’ My answer comes down to one simple rule, and I’m sharing it with you here.”
— Your trend hunter
THE COMPARISON
Two materials, two uses
The right choice depends on what you are decorating, not on the photo to print
Wafer paper
Thin, light, slightly translucent. Perfect on the foam of a cocktail or on dry decorations.
Icing sheet
White, opaque and flexible. Ideal for a sharp photo in vivid colours on a cake.
- A drink? Wafer paper.
- A cake with cream, ganache or fondant? Icing sheet.
- A dry biscuit or a macaron? Both work.
Wafer paper in brief
Very thin (about 0.6 mm for our drink toppers), light and almost neutral in taste, wafer paper floats on dense foam without sinking. It is slightly translucent: the colours of a photo look a little softer. Find out everything in our complete wafer paper guide.
The icing sheet in brief
An icing sheet is a thin layer of sugar paste on a plastic backing that you peel off just before applying. White and opaque, it brings out the colours and details of a photo. Flexible, it hugs the surface of the cake and eventually blends into the decoration, with a slightly sweet note.
The comparison at a glance
| Wafer paper | Icing sheet | |
|---|---|---|
| Appearance | Slightly translucent white | Opaque white |
| Colours | Soft | Vivid and sharp |
| Taste | Almost neutral | Slightly sweet |
| With moisture | Holds on foam, wrinkles on cream | Melts into icing, falls apart in liquid |
| Ideal use | Cocktails, coffees, biscuits | Cakes, entremets, cupcakes |
Why never an icing sheet in a cocktail?
In contact with liquid, the icing sheet can sink, soften and then fall apart. For a drink, always choose the wafer paper disc, placed on a very dense foam.
How to apply an icing sheet to a cake
- Prepare a smooth surface: fondant, ganache, icing or well-chilled buttercream.
- Peel off the plastic backing carefully. If it resists, a few seconds in the freezer often makes it easier.
- Place the sheet in one go, starting from the centre, then smooth it with the flat of your hand, hands perfectly dry.
- On whipped cream, place the sheet at the last moment: moisture softens it faster.
- Store unused sheets flat, away from air, light and moisture.
Application tips specific to your order and the list of ingredients are always sent to you before printing.
Frequently asked questions
Which one tastes best?
Wafer paper is almost neutral; the icing sheet adds a slightly sweet note that goes well with a cake.
What should I choose for a birthday cake?
The icing sheet: its whiteness makes the photo brighter, and it blends into the icing.
And for a cocktail?
Always wafer paper, placed flat on a dense foam just before serving.
What diameters do you offer?
Two diameters are offered in our simulator: Ø 6 cm and Ø 12 cm. Another size? Just mention it in your quote request.
DÉLICE BAR SELECTION
To go further
Want to print yourself, or personalise your drinks every day? Here are the solutions available in the Délice Bar shop.
The right material for every creation
Tell us whether your design will go on a cake or a drink: we choose the right material and confirm everything with you before printing.
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