Difference Between Frosting Sheets & Wafer Paper

Decorating By SplatteredBatter Updated 7 Jun 2016 , 5:38pm by kimskakepops

SplatteredBatter Posted 31 Aug 2009 , 7:08pm
post #1 of 27

I'm sure this has been asked before but, I couldn't find anything when I searched. What is the difference between the two? Are they used for two different types of applications? I'm interested is trying the edible images and not sure what to buy.

Thanks a million

Anna

26 replies
renee2007 Posted 31 Aug 2009 , 7:31pm
post #2 of 27

I have used both. the frosting sheets "melt" onto the frosting and the wafer/rice paper seems more stronger like paper, if that makes any sense. the frosting sheet has a backing that you peel off and the wafer/rice paper doesn't. maybe someone will have a better explanation. hope that helped you.icon_smile.gif I have both in my photos

chilz822 Posted 1 Sep 2009 , 5:24pm
post #3 of 27

I'm curious about this also. I'm shopping for an EI system and since rice/wafer paper seems more economical, I of course would rather use it!
Any onther input?
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nonie2007 Posted 3 Sep 2009 , 2:38am
post #4 of 27

Hi I use rice paper and edible paper. Honestly, they both work. Rice paper is definitely cheaper and still gets the job done. Most people don't know the difference. The only difference to me is that the edible papers image is brighter in color; nicer finish. When I decide that I am going to get carried away and cover all the sides of a cake I definitely use wafer paper because I can give the customer a really nice cake at a resonable price. Can you image the cost of 3 sheets of edible paper vs. 3 sheets of wafer paper. Hmm $10-15 sheet x3 or $1 sheet x 3. You do the math. People talk about the taste but honestly I would appreciate the cheaper price because I doubt if any one person is going to eat an entire cake. To me there isn't a real taste. My sister has been decorating ina bakery for 15 years and they didn't use rice paper until I introduced it to her. She in turn ordered it at the bakery and needless to say they only order rice paper now. The bakery saved alot of money. I hope this info helps you.

juliebold Posted 3 Sep 2009 , 2:47am
post #5 of 27

I use both. I have a cannon pixma 6000 printer. The icing paper provides a better picture and is easier to use. I only use the rice paper for things like butterfly wings, sheet music, and book pages. If you print a picture that uses alot of edible ink rice paper will curl or almost melt away. Where as icing paper stays flat. I don't pay more that $2 a sheet for the icing sheets and only 25 cents for rice paper.

chilz822 Posted 3 Sep 2009 , 4:43am
post #6 of 27

Care to share where you get the $2 sheets?
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kickasscakes Posted 3 Sep 2009 , 4:58am
post #7 of 27

$2/sheet??? I have paid so much more than that. Please share!

SplatteredBatter Posted 3 Sep 2009 , 11:39am
post #8 of 27

Thanks everybody for the info! I think I'll try both and see which I like better. Do you get air bubbles with the rice/wafer paper?

kickasscakes Posted 3 Sep 2009 , 1:52pm
post #9 of 27

You can get bubbles with either, if you just plop it on. I have used both and find if you start at one end, slowly going across, then the other end, you should not have any trouble.

chilz822 Posted 3 Sep 2009 , 5:01pm
post #10 of 27

http://www.tastyfotoart.com/frosting-sheets.htm

25 sheets / $27.95
I haven't ordered here or tried these but so far this is the best price I'm finding...

Anyone have anything better?

LaurisCakesandMore Posted 23 Apr 2015 , 8:53pm
post #11 of 27

I just bought a printer for sugar sheets and wafer paper, so I don't have to wet the cake for the wafer paper? Do I have to keep them dry from air like the sugar sheets?

icingimages Posted 24 Apr 2015 , 1:39am
post #12 of 27

It is always good to store the wafer paper in a sealed bag just for sanitary purposes.  Wafer paper can still dry out, but it doesn't crack as easily as a dried out icing sheet. There are different types and grades of wafer paper just as there are different types and grades of icing sheets.  The wafer paper that we sell is a thinner grade.  The thicker wafer paper is harder to use an less forgiving.  In addition, we have only vanilla flavored wafer paper and our wafer paper is white as well as colored.  I would not cover a cake in wafer paper as it doesn't go as well with a cake, I would use it for accents only. While it can be printed on and depending on the quality of your ink you can produce pretty images, it is still really only meant for accents.  The Icing Sheet, at least our Premium Icing Sheet is a flexible sheet that tastes great and produces very vibrant pictures when using the Icing Images ink. You still may have to dampen your cake when applying the wafer paper to a cake, however you would use a lot less water, unless of coarse it is very humid then the wafer paper will stick just fine.  I invite you to take a peak at our iDesigns program.  It is a pattern printing program that has over 1600 different images that are all licensed for edible use and it will create seamless patterns to be used on our cakes to make ribbons, bows or wraps.  It is extremely popular!!! If you have any questions, feel free to call my office at 540 869 5511 or pm me.  We are always here for questions. Thanks

LaurisCakesandMore Posted 24 Apr 2015 , 5:18am
post #13 of 27

Thank you!!! Informational indeed! DO the sugar sheets have to be refrigerated? If the package is open?

icingimages Posted 24 Apr 2015 , 10:07am
post #14 of 27

No, keep them in a sealed bag, flat at room temperature!

LaurisCakesandMore Posted 24 Apr 2015 , 2:52pm
post #15 of 27

Ok thank you!!! 

icingimages Posted 24 Apr 2015 , 2:56pm
post #16 of 27

My pleasure.  Let me know if you have any questions!  I want to invite you to sign up on our email list and like us on our facebook.  We send out coupons and the email ones are sometimes different than our facebook ones! 

LaurisCakesandMore Posted 24 Apr 2015 , 2:58pm
post #17 of 27

I was told by a fellow baker that you should, but since you're an authority sugar sheet provider, I grabbed them and took them out!

LaurisCakesandMore Posted 24 Apr 2015 , 3:08pm
post #18 of 27

Ok I will!!

icingimages Posted 24 Apr 2015 , 3:33pm
post #19 of 27

No, never refrigerate them, it can dry them and cause them to crack depending on the brand. Our Premium brand would be ok, but we still do not recommend it.  Always keep the air out of the bag and seal the zipped bag. Store it where it is flat and will not get damaged.  But there is nothing in there that "goes bad". 

MBalaska Posted 17 May 2016 , 11:40pm
post #20 of 27

I've tried wafer paper on cookies, now I'm ready to try a frosting sheet on cookies.

Are there pre-printed fosting sheets to be purchases @icingimages ‍?

If so what would be the neatest or easiest way to cut them to size?

kakeladi Posted 18 May 2016 , 3:32am
post #21 of 27

From my experience (several yrs ago) they are VERY delicate and need to be stored in the special mylar(?) bag they come in for a short time only.  Oh, & they need to be kept flat but I see them hanging in the stores.  They cut easily w/scissors or exacto knife.  You can get them at WalMart and of course cake supply stores besides icingimages.

icingimages Posted 18 May 2016 , 3:46am
post #22 of 27

There are different brand of icing sheets out there. Some are more delicate than others.  The Premium Icing Sheets from Icing Images are the preferred icing sheet because they are not delicate, they offer edge to edge printing, they have an easy peal backing and they taste great!  They can be cut with scissors or an exacto knive, however if you are ordering one of the sizes that we carry such as the 2.5" circle, they come cut for you.  If we print from you you can upload any picture (that is not licensed) you want or you can use our pattern printing program iDesign and choose from over 1600 different designs.

MBalaska Posted 18 May 2016 , 6:28pm
post #23 of 27

Thank you both for answering.  I'm going to give it a go.  It's always fun to try out new things.  and I'll try out your icing images as you've been offering your assistance to folks on Cake Central over the years.  Cheers.

icingimages Posted 18 May 2016 , 6:33pm
post #24 of 27

#Mbalaska, we are so happy to help.  Please let us know if you have any questions at all! Thank you

kimskakepops Posted 2 Jun 2016 , 8:18pm
post #25 of 27

@icingimages - What do you believe is the best way to apply rice paper to chocolate covered oreos. I use piping gel, but was wondering if there was a better way out there. Please let me know. Thanks so much!! 

icingimages Posted 2 Jun 2016 , 8:29pm
post #26 of 27

I would put the paper in the mold first, like you do with an icing sheet then pour the tempered chocolate on top of the wafer. 

kimskakepops Posted 7 Jun 2016 , 5:38pm
post #27 of 27

Thank you!!

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