Handling Printed Icing Sheets
Icing sheets should be stored in the sealed packaging that they arrive in. If kept in cool dry conditions they will store in this way for up to 6 months.
DO NOT FREEZE OR REFRIGERATE THESE ICING SHEETS.
Removal of Toppers from backing sheet:
DO NOT FREEZE THE ICING SHEET PRIOR TO RELEASE, THAT METHOD DOES NOT WORK AND IS NOT NECESSARY WITH THESE ICING SHEETS.
Your icing sheet is designed to easily peel away from its clear A4 backing without any fuss. For A4 sheets there is a small section of the clear backing paper exposed at one end of the sheet. Bend a corner of this backing away from the icing sheet, this will allow a corner of the sheet to come away from the backing (gentle encouragement with a fingernail under the corner of the icing may be necessary, but it should release very easily). Hold the corner of the icing sheet between thumb and finger and peel the backing away from the icing. Note it is much easier to pull the backing away from the icing, rather than the icing from the backing.
For all round and cupcake toppers you should be able to simply bend the clear A4 backing sheet away from the icing and lift the topper away.
How to use Frosting Sheets:
For best results use on fondant icing. Attach using edible glue or by very lightly misting the surface of the fondant with water. Be careful not to use too much water as this may cause the inks in the icing sheet to bleed.
Icing sheets can also be used effectively on butter icing. With dry hands, place the printed Frosting Sheet onto a freshly decorated butter iced cake. Pat down to make sure that there are no air bubbles underneath the sheet. Leave for about 20 to 30 minutes to allow the printed image to absorb into the icing of your cake and become a part of the cake.