Baking With Frosting Sheets

Decorating By champagne84 Updated 25 Sep 2013 , 9:35pm by lindseyjhills

champagne84 Posted 22 Sep 2013 , 11:06pm
post #1 of 24

AHey everybody! Does anyone know if it's possible to put an image on a bake good prior to baking it (I would let it melt into the wet batter before baking). I am thinking of trying this with macarons, so I'm not too concerned with the change of shape, I'm more wondering if the heat would cause it to react.

23 replies
Pastrybaglady Posted 23 Sep 2013 , 7:48pm
post #2 of 24

Like this?  I've always wanted to try it!  Please post if you do it :)


JaeRodriguez Posted 23 Sep 2013 , 8:09pm
post #3 of 24

AThat technique pictured isn't done with frosting sheets, which I am thinking that is what OP is referring to... But I'm not positive!

There are tutorials for the pictured technique online though, very cool!

maybenot Posted 23 Sep 2013 , 8:09pm
post #4 of 24

Icing sheets would likely shrink/melt & discolor.


The cake above is NOT done with icing sheets, it's done with piped cake batter put down prior to adding the "background" batter.

bokdoos Posted 23 Sep 2013 , 8:18pm
post #5 of 24

I have seen prepared sheets advertised which already have patterns on them. Not sure where they are available, so the post is not entirely incorrect, although I think most people pipe and freeze the pattern, and then continue with the swiss roll mix.

Pastrybaglady Posted 23 Sep 2013 , 8:38pm
post #6 of 24

I was thinking more along the lines of how to bake a design into something rather than an edible image.  I would be interested how you would do that on a macaron.  Am I way off base in thinking something like this?  These are not macarons, closer to cupcakes, but does the idea of baking a design on the top apply?


imagenthatnj Posted 23 Sep 2013 , 9:11pm
post #7 of 24

That technique/picture posted by PastrybagLady is called a joconde and it's not done with frosting sheets.

maybenot Posted 23 Sep 2013 , 10:42pm
post #8 of 24


Originally Posted by imagenthatnj 

That technique/picture posted by PastrybagLady is called a joconde and it's not done with frosting sheets.

Yes, joconde--I couldn't for the life of me pull the term out of my memory banks! Thank you for helping me not wake up at 3am with a eureka moment.


For the cupcakes, I'd think that you could pipe and bake a sheet of the designs, cut them out to the size of the cupcake tops and then apply them over the iced tops.  Or, maybe you could chill the filled cupcake tin and pipe a design on top of it.


For macarons, I've seen them piped with simple designs in several colors, with royal/chocolate piped on top, & with a thin piece of fondant decorated with an icing image on it. 

champagne84 Posted 24 Sep 2013 , 7:21am
post #9 of 24


Actually, I was thinking more something like this. I'm wondering how they got the printing on the macaron.

lindseyjhills Posted 24 Sep 2013 , 8:30am
post #10 of 24

AI think there are possibly two ways to do this.

The first is the commercial bakery way using an industrial edible printer. Large commercial printers are different from the ones you get at home (or in a small bakery) in that the edible ink is applied to the whole finished item by passing the whole item through.

The second way, which is just an idea as ive never done it on macarons is to use 'blank' chocolate transfer sheets. These are the same as normal transfer sheets, but just with a thin layer of cocoa butter, no pattern. You can put them through an edible printer and print anything on them.

Usually you would obviously use them with melted chocolate, but given the low melting point of cocoa butter it is possible to transfer the image to things like hardened fondant and royal iced biscuits by carefully warming the back of the sheet so it adheres, putting in the fridge so the cocoa butter hardens up again and then taking out and peeling the sheet off leaving the image. It is very labour intensive though especially if you have a lot to do. I'm not sure where you would get them in the US, but I get mine from here

However as I said I've never tried it on macarons so dont know if it would work on them. I would think it would be better to do it on macarons fresh from the freezer as they will be less delicate. I'm in bed sick this week otherwise I would give it a go - I'm curious now!

cazza1 Posted 24 Sep 2013 , 12:41pm
post #11 of 24

Would a stencil and airbrush work?

lindseyjhills Posted 24 Sep 2013 , 12:50pm
post #12 of 24

AIt would depend on what OP wants to put on it. If you wanted to print specific logos for lots of different clients it's a lot of work to create a stencil each time, especially one that intricate (unless you have something like a Cameo) I've since looked on the BO BO website and they actually say they print it on, so that's how they do it. They use a commercial edible printer.

lindseyjhills Posted 24 Sep 2013 , 12:59pm
post #13 of 24

AI rather impolitely forgot to say that the airbrush idea is a good one though, sorry Cazza1. Here's some Bo Bo have done with a photo on I really want to see if my transfer idea would work as a cheap alternative, but I have a stomach bug so not allowed in the kitchen for a few days yet :(

champagne84 Posted 24 Sep 2013 , 6:01pm
post #14 of 24

AThese are all great ideas! This picture is what made me think that they figured out a way to do it on a separate sheet for two reasons:

1) The fact that the design is on the "feet" and the side of the macaron makes me think the design was printed separately or else the design would be skewed if just printed directly onto it with an industrial printer from the top (if it made it on to the sides at all). At first the fact that the designs were off-centre was what made me think they were doing it pre-baking, but now that I think about it, the feet come from the inside where the colour wouldn't reach so they must have been coloured afterwards.

B) I thought of airbrushing, but multiple colours would take forever and these were probably printed as there are multiple colours used (it's more evident in the pink one) and they are very detailed (airbush would be less defined, yes?). Also, the sides would also be hard to do with a stencil, which again suggests some sort of "paper" image place on top somehow.

Or am I just going totally crazy?! [IMG][/IMG]

champagne84 Posted 24 Sep 2013 , 6:05pm
post #15 of 24

AAnd lindseyjhills, I also thought of the chocolate transfers. I will definitely try and let you know :)

lindseyjhills Posted 24 Sep 2013 , 6:11pm
post #16 of 24

AThank you! Yes let me know how you get on :)

maybenot Posted 24 Sep 2013 , 6:48pm
post #17 of 24

Looking at the larger prints that are off center, I'm leaning toward a means of running them thru a machine that prints the designs. 



I'd think that if done individually they'd actually be more consistent.

lindseyjhills Posted 24 Sep 2013 , 8:39pm
post #18 of 24


Original message sent by maybenot

I'd think that if done individually they'd actually be more consistent.

I agree.

BrandisBaked Posted 24 Sep 2013 , 10:50pm
post #19 of 24

ARubber stamp.

champagne84 Posted 25 Sep 2013 , 2:31am
post #20 of 24

AAh, ya, ok, that makes sense. Stamp could work, too! I'll have to play around and see what works until I can save up my pennies. Anyone have an idea how much those things cost (ballpark figure)?

BrandisBaked Posted 25 Sep 2013 , 2:49am
post #21 of 24

ACustom stamps from vista print are cheap and they will do your logo. When it's sent to you, the rubber part is not connected so that saves you the hassle of removing it since you don't want the hard backing anyway.

Dayti Posted 25 Sep 2013 , 12:10pm
post #22 of 24

I like the rubber stamp idea, it seems cheap and easy. I'm just wondering if you would crush the macaron when you stamp it, however lightly you did it - and if you do it too lightly you wouldn't get a good amount of colour on there...

champagne84 Posted 25 Sep 2013 , 9:02pm
post #23 of 24

AI thought of that. Maybe pre-baking after the shells have dried for a bit?

lindseyjhills Posted 25 Sep 2013 , 9:35pm
post #24 of 24

AYou could use the freezer method for ripening them instead of the fridge method? That way they will be less delicate when you get them straight from the freezer.

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