Edible images and edible butterflies for a Taylor Swift cake. Listing consists of ONE (1) edible sheet with precut images, as shown, and one pack of SEVEN (7) 2.5" edible butterflies that are approximately 2.5" wide. Wafer paper cutouts will be detached from the sheet. The icing sheet has shapes that are cut around the edge and need to be peeled off the acetate backing. Please pay attention to sizing grid: each square is 1".

Edible sheet options are either wafer paper (as pictured) OR an icing sheet. Please see below for differences.

Cake image is an example of what can be done with the kit. It is not included. Images on sample cake are the wafer paper option, which have been placed on a thin layer of fondant as a backing, which is not included.

Please message me if you have any questions!

Differences between wafer paper and icing sheets:

Wafer paper is made from potato starch, palm or olive oil and water. It is semi-opaque, which means the prints are somewhat muted. It is rigid and feels like stiff paper. It is almost tasteless, with a taste close to a regular cake cone that you would find at an ice cream store. It never completely blends into the icing, but sits on top of it. It can be placed on top of any kind of icing. If using on cookies, it is best to attach wafer paper to a cookie with either buttercream frosting or a base of very dry royal icing. If using royal icing, brushing piping gel, diluted corn syrup, or thinned icing works well to attach wafer. Covering the placed image with a paper towel and then smoothing it down is a good way to avoid smearing the image. Water is wafer’s enemy, as moisture will cause it to dissolve. Water will also cause any printed image to smear. I don’t recommend using wafer paper on a cake that will be refrigerated before presenting. The print area is approximately 8 x 11.

Icing sheets are made mainly from sugar and water. It is completely opaque and takes very well to printing. When peeled from the backing, it feels like a very thin vinyl. It tastes like sugar and completely blends into the icing so when you take a bite you don’t know that it’s even a separate element.

“Premium” sheets are thin and flexible and hold up well to being used on cakes, especially if wrapping around the side. They are attached to an acetate backing that needs to be peeled from the sheet before using. The print area is approximately 8 x 10”.

Wafer paper and moisture are enemies. If you plan to refrigerate a cake before presentation, I would highly recommend icing sheets, as they hold up well to refrigeration.