O’Creme Edible Wafer Paper Premium DD-Grade, A4 (8.25 Inch x 11.75 Inch) - 10 Pieces

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O’Creme Wafer Paper (White with Slight Translucence)Note: “Flavor” used here means size of paper sheet (including thickness); “size” used here means quantity (number of sheets)Because wafer paper rises naturally along with dough in the oven, it is the preferred choice for industrial bakers. But it does not stop there. Wafer paper is traditionally used for preparation of tasty confectionery products such as coconut macaroons, nougat and calissons. Paint this wafer paper (also called rice paper; though this one contains no rice, its main ingredient potato starch) made of ) with food-color marker or food-color paint brushes, or run the paper through your edible-ink printer (printing on smooth side of paper; other side is textured) to have an edible sheet with design to wrap around your fondant-covered cake (keeping the paper whole or cutting into strips that overlap to form ruffles); make the paper adhere to cake by brushing beforehand with piping gel; smooth out paper on cake by hand and with fondant smootherCut out patterned pieces as toppers for cookies and cupcakes; shape into flowers for decking cakes or keep flat and cut to your custom shapes (such as butterflies) that you press onto and make adhere to fondant-covered cake (not likely to work with buttercream-covered cake) by dabbing the decorated wafer paper with a food-grade brush dampened with vodka (not soaked — too much liquid makes the colors smear and spread outside the image’s border; a smaller brush can remove smears from the cake) Water not recommended as it may dissolve the wafer paper; wafer-paper cutout can be left on the cake to preserve the detail and rich color (though perhaps not ideal to leave on the cake for eating, — wafer paper tends to be stiffer than fondant), or peeled off the cake (though not right away; give it time for the color to transfer) to leave a fainter design (transferred to the cake by having the colored side of the wafer paper on it)