a pre-formatted PDF (which we'll print exactly as you've sent)
JPEG or PNG images for us to format as you wish (tell us the size requirements for them when you email them through)
Please do NOT send a Word document - I work on a Mac and it cannot convert them - save it as a PDF and send that through instead.
You can send as many images as you wish to put onto an icing sheet
If you are sending us a PDF, please leave a 1cm border around your image for printing - the A4 sheets are about 1cm shorter than standard A4 paper because of the backing paper feed and this means they do not always print edge to edge - you may lose parts of your image if you do not leave a blank border.
If you need your prints for a particular date - let us know! Quite often, we can send them out same day and if you are willing to pay the extra postage can can also send them for guaranteed next day delivery - please contact us first to confirm if we're able to do this :o)
Black & White / Silhouette Prints:
We print on thick high quality icing sheets on 'best' print setting to ensure an even and beautiful print. Because the ink sits on the icing sheet, images with high saturation of colour sometimes leave a little ink on the surface which can drag through the print head as it moves whilst printing causing thin lines. This usually only happens with high density images such as black and white photos and silhouettes - we are happy to print in a lesser quality to reduce the appearance of these but it may not be totally possible - please consider this when placing your order.
Still got questions? Visit my FAQ page here and you'll most likely find your answer :)
Icing Sheets will be posted in a sealed bag and envelope and we advise they are stored this way until they are required for use (and will store for up to six months if stored correctly) – they will dry out and become brittle if left in the air. Do not refrigerate.
Icing sheets look best when adhered to a sugarpaste base. Cover your cake as you normally would, then to use the icing sheet, brush water onto the sugarpaste to make it tacky, peel your icing sheet from the backing sheet and apply directly to your fondant covered cake or cupcake (or direct onto buttercream). Icing sheets can be cut to any shape or size with clean sharp scissors (remove the backing sheet first).
These are made from proper icing (fondant) NOT wafer paper. Ingredients: Starch, Maltodextrin, Glycerol, Sugar, Stabilizers E460i/E414, Dextrose, Emulsifiers E435/E491/E471, Food Color E171, Flavours, Preservative E202, Sucralose, Citric Acid
- Custom sheets may take up to 48 hours to approve and process before postage - please allow for this when placing your order (although it's usually much quicker).