Wouldn’t it be nice to create intricate works of art on a cake without all of the hassle of actually being an artist? Luckily you can! Nowadays, it’s super easy to buy gorgeous prints of edible sugar sheets to cover a cake or just add a few details. Let me tell you about my first time playing with one of these lovely prints.
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I love beautifully decorated cakes, but I’m not much of an artist. While I can swirl colors and make edible flowers, I could never draw intricate designs. But, with edible sugar sheets, you don’t have to!
Granary Kitchen was kind enough to send me some pretty, edible sugar sheets just to see what I could do. So, here is my very first attempt at working with this stuff. I had no idea what I was doing, but even still, I think this little cake turned out pretty nice.
These handy decorating accessories are sheets of edible paper printed with edible ink. They come in nearly every pattern or design you can think of. You can eat the sheet on your cake or easily peel it off before chowing down. Ben loved eating my scraps. I ate some and it’s sweet, soft, and not a bad addition!
Unlike wafer paper, these sugar sheets are thick and easily bendable. If left out in the open air, they will harden, so be sure to keep them in an airtight wrapper and out of direct sunlight so that they don’t fade. Once I added the sugar sheet to the cake, it never did harden completely, but in a drier environment, I imagine it would.
Here’s my quick video tutorial that will show you how to add a beautiful printed sugar sheet to your cake. I’m using a 2 layer 6 inch cake, but the technique will be the same with any sized cake.
I have never worked with sugar sheets before, so I really didn’t know how to pull off this pretty cake design. Luckily, they are pretty easy to work with. Here are my best tips and tricks to make your first time a success.
I tried using a pizza wheel first, but I didn’t have great control over it, so I switched to a sharp craft knife. That worked great! And when I needed to trim the sheet once it was on my cake, scissors worked perfectly.
The most important thing you can do before applying your sugar sheet is make sure your cake has perfectly straight sides. This was trickier than I realized. If the sides are not perfectly straight, the sugar sheet will go on a bit crooked. If that happens, peel back the sugar sheet and scrape again so that the side is straight.
No, I’m not insulting your cake. Sugar sheets are not sticky. So in order to apply them to your cake, it must be tacky. With a buttercream cake, I suggest chilling the cake until slightly firm, but the surface hasn’t set. If your frosting is firm enough, you may not need to chill.
If you are applying to a fondant cake, you’ll need to add some moisture. Brush a thin layer of piping gel or shortening over the surface before adding the sugar sheet. But be careful! Excess water could cause the ink to bleed.
My husband always says that I’m my own worst critic. He’s not wrong, but there’s also a difference between disparaging your work and learning what you could do better next time. So, to be clear, I think this cake is adorable! But, I would also make a few minor changes.
The biggest change I would make is the frosting color. I really wish I had done a lighter pink. It would have looked better, but I also think it would have hidden my little mistakes better too. Having a bright frosting behind the sugar sheet will show any gaps, so keep that in mind.
I also think it would have been fun if I had left the edge of the sugar sheet above the cake, but given it a jagged look. Then I could trim the edge with gold paint. That’s just another idea, not something that I think needs to be done. There are so many different looks you can create.
Wafer Paper Flowers
I just adore wafer paper flowers. They are easy to make, last a long time, and look so beautiful. I topped this cake with a large wafer paper ranunculus and two small ones. They kind of matched the pink flowers on the print. Check out my wafer paper ranunculus tutorial to make your own.
And I also got to try a new flower! This is the wafer paper fantasy flower by Anna Astashkina. She is a crazy talented cake artist who specializes in wafer paper. This flower was insanely simple and uses a Haribo berry as the center!
I had no intention of including a recipe in this post, but here we are. This is the vegan chocolate cupcake recipe baked in two 6 inch cake pans. Once they were cooled and chilled, I leveled them and brushed them with cherry syrup.
The frosting is a cherry easy buttercream. I added several tablespoons of cherry syrup to the frosting to give it a bright cherry flavor. In between the layers, I also added some of the cherries that came in the syrup. (I got a little jar of cherries from Trader Joe’s and I love them!)
Make sure to check out all of the gorgeous designs of sugar sheets available from Granary Kitchen. Which one do you love the most? I’ve still got some more to use, so if there’s another tutorial you’d like to see with these sugar sheets, leave a comment below. Thanks for being here, friend!
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.