Edible Image On Buttercream

Decorating By dmo4ab Updated 24 Jun 2010 , 8:17pm by icingimages

dmo4ab Posted 23 Jun 2010 , 5:29pm
post #1 of 13

I did a cake early this week for a friend and wanted to try using an edible image for the first time. So, I take the pic to Wal-Mart and have them make the edible image, bring it home and place it on top of my crusted buttercream. By the next day, it had completely soaked through with grease and did not look good at all!
So...I'm guessing I should have something in between the bc and the image??

12 replies
Jamface Posted 23 Jun 2010 , 5:34pm
post #2 of 13

Hi, I had this happen to me too.
I now put a thin layer of fondant under the image.

Cx

tiggy2 Posted 23 Jun 2010 , 8:36pm
post #3 of 13

It is suppose to meld into BC. Was there any moisture to adhear it to the BC?

dmo4ab Posted 24 Jun 2010 , 1:17am
post #4 of 13

I guess it could have accumlated a little moisture overnight. I had it covered in saran wrap. It had little bubbles all in it too.

tiggy2 Posted 24 Jun 2010 , 2:13am
post #5 of 13

You have to smooth it out after putting it on the BC. I use a paper towel and fondant smoother to get all the air bubbles out. If you need to cover it put it in cake box DON'T use saran wrap of cake caddy - too much moisture builds up.

icingimages Posted 24 Jun 2010 , 2:56am
post #6 of 13

I agree with tiggy, make sure you get it smooth, saran wrap just held in moisture causing it to become too moist. Also, if make sure you cake is completely cooled before applying the image.

Jamface Posted 24 Jun 2010 , 7:31am
post #7 of 13

ah right, thanks for the tips.
When it happened to me I rang the maufacturer (I print mine myself) and they said it's not suitable for buttercream or cream cheese icing.
Will give your methods a try, it will save using fondant! icon_smile.gif

Claire

tiggy2 Posted 24 Jun 2010 , 1:18pm
post #8 of 13
Quote:
Originally Posted by sweetsugarsixpence

ah right, thanks for the tips.
When it happened to me I rang the maufacturer (I print mine myself) and they said it's not suitable for buttercream or cream cheese icing.
Will give your methods a try, it will save using fondant! icon_smile.gif

Claire



WHAT!!! I use it exclusively on BC and never have any problems. Don't know who the manufacturer was but I've never heard that. I thought it was meant to meld into BC.

icingimages Posted 24 Jun 2010 , 2:39pm
post #9 of 13

Originally thats all that the images worked with. There are different brands out there, not that many though. All that I know of works with BC. What manufacturer said not to use it no BC?

Jamface Posted 24 Jun 2010 , 3:09pm
post #10 of 13

I am in the UK so it may be a slightly different product - I use Deco.

It definately doesn't work on cream cheese icing which is the thing I use most.

icon_confused.gif

caleyb Posted 24 Jun 2010 , 3:53pm
post #11 of 13

I didn't know Walmart would do an image for you! Good to know. Do you have to give them a few days notice? How much do they charge? Thanks!!!!

dmo4ab Posted 24 Jun 2010 , 4:45pm
post #12 of 13
Quote:
Originally Posted by caleyb

I didn't know Walmart would do an image for you! Good to know. Do you have to give them a few days notice? How much do they charge? Thanks!!!!




It only took them a few minutes and it was $6.50.

Thanks for all the tips everyone. Next time, I'll be sure to smooth it well and to use a box, not saran wrap.

icingimages Posted 24 Jun 2010 , 8:17pm
post #13 of 13

I beleive Walmart uses a thinner icing sheet. There are several different types of icing sheets out there. There is the older style that is the most familiar to everyone. That one will be the most likely to bubble up or to crack when it drys or even stick to the backing when it is humid. Lucks has their brand which everyone knows as edible images, those used for the preprinted licensed ones that you see in stores. Finally, the newest one on the market is the thickker, but not too thick. That is the Icing Images Premium brand. You can put that on most anything and it is fine. Even though it is thicker, it still melds in to the frosting as long as there the icing is damp.

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