Help! Print Soggy Logos For Cupcakes

Decorating By sweetgarden Updated 15 Apr 2014 , 11:23pm by DeniseNH

sweetgarden Posted 10 Mar 2014 , 7:09pm
post #1 of 16

I am trying to figure out the best way to print logo "discs" to put on cupcakes.

In the past I ordered the printing from a company and I think they used rice paper, or I'm not sure what kind of paper, but as soon as you put it on buttercream, the cut outs got soggy, droopy and the ink even ran.

I have now purchased a printer, and I'm trying to figure out what the best kind of paper to use is.  I want something that won't be sensitive to buttercream moisture, and that will remain firm.

Can someone please recommend the kind of paper I need to come out with the best logos for cupcakes?

I want it to look like the pic attached.




CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 85

15 replies
cupcakemaker Posted 10 Mar 2014 , 8:16pm
post #2 of 16

AIt's icing paper which you then put on a disc of sugarpaste which has tried.

sweetgarden Posted 10 Mar 2014 , 8:27pm
post #3 of 16

How do you make a sugar paste disc?

How do you have it stick on top of that sugar paste disc?

hbquikcomjamesl Posted 10 Mar 2014 , 8:52pm
post #4 of 16

Note that purchasing a printer is NOT the same thing as purchasing an edible printing system. For edible printing, you need a dedicated inkjet printer that's free of  any traces of standard ink residue, you need edible ink that will work in it, you need edible printing media, and you need to be aware of the first two rules of edible printing:

  1. You do not run standard ink in your edible printer.
  2. You DO NOT run standard ink in your edible printer.

(And you still don't talk about Fight Club.)


Now, on the other hand, if edibility of the decoration is not an issue, then you could, for example, print on label stock, and then apply it to a piece of clean, food-safe plastic.

sweetgarden Posted 10 Mar 2014 , 8:59pm
post #5 of 16

I already have the edible printing tools I need set up only for edible ink and edible projects.  Thanks... im past that portion of the lesson.

I simply need to know the best way to create logos so they don't get soggy and droopy.

I dont know what kind of paper to select as there are different kinds.  And I want to know how to get to the best way to make logos for cupcakes that wont get destroyed once buttercream touches them.




hbquikcomjamesl Posted 10 Mar 2014 , 11:15pm
post #6 of 16

Well, I outsource my edible printing (I've used one so-so cake supply that's no longer in business, one really good cake supply that did my most recent edible printing job, and one bakery, in a not-especially-thrilling neighborhood, that did the edible printing for my very ambitious 51st birthday cake, and did a really lousy job.)


I've never had the colors run, (though after a day or so on the cake, or a few months in storage, they do start to bleed and/or fade, and/or "shift") with "frosting sheets" (i.e., a bland, white, frosting-like substance calendered onto a plastic backing), but by design, they're supposed to soften and fuse with the underlying frosting. Some (like DecoPac's edible printing media) require several seconds of chilling in the freezer, after you cut the piece to size but before you peel it from the backing, and should be peeled and applied within seconds of removing them from the freezer; others (including the material used for my most recent edible printing job) seem to be somewhat tougher and stiffer, and chilling doesn't seem to make any difference (but I would imagine that they need somewhat longer to completely fuse to the surface).


I haven't a clue myself how one would make a "disc of sugarpaste" (I'm guessing that "tried" is a typo for "dried," in the post from "cupcakemaker"), but as to making the frosting sheet (or rice paper, for that matter) stick to something that's already dried (e.g., already-crusted-over BC), my understanding is that the general procedure for such situations is to lightly moisten the surface of whatever you're applying it to.


And "sweetgarden," I didn't mean to insult you in any way; your post simply gave me the impression that you're newer to edible printing than I am, and food safety should always be a top concern, and well worth the risk that somebody might take offense. And by the way, welcome to the squirrel-cage, and look out for the nuts, myself included.

cupcakemaker Posted 10 Mar 2014 , 11:30pm
post #7 of 16

AYou just use a circle cutter to cut some sugarpaste treated with cmc. Leave to dry. Then stick the edible image with a little bit of edible glue. It's really easy.

JanDunlevy Posted 10 Mar 2014 , 11:56pm
post #8 of 16

AIcing Images has excellent sugar sheets (edible paper). They can be purchased in circles of various sizes so you don't have to cut everyone of them. You then size your logo to fit on the disc and set up your printer and print them. The backing circles can be cut from a fondant and gumpaste mix of 50/50. Let them dry overnight and attach the logos with a little shortening rubbed across the back. They will stay firm and your logo print will not run.

cupcakemaker Posted 11 Mar 2014 , 7:17am
post #9 of 16

AWhy do people repeat what's been said above? I'm either invisible or people don't read replies before writing?

Godot Posted 11 Mar 2014 , 10:03am
post #10 of 16


Original message sent by cupcakemaker

Why do people repeat what's been said above? I'm either invisible or people don't read replies before writing?

Geez darlin' - got your panties all up in a bunch?

cupcakemaker Posted 11 Mar 2014 , 10:17am
post #11 of 16

APah hardly.

Godot Posted 11 Mar 2014 , 1:27pm
post #12 of 16

ADo I hear the wind?


ladyonzlake Posted 15 Apr 2014 , 8:07pm
post #13 of 16

I'm not sure if your questions was answered Sweetgarden.  What I have done is rolled out some fondant with gum paste and cut out disks using a circle cutter.  Let them dry, and then add your edible logo image to the disk.  Place on your cupcake and you won't have soggy logo's.

ladyonzlake Posted 15 Apr 2014 , 8:45pm
post #14 of 16

oops I meant I added Tylose to make gum paste.  You don't have to add the tylose if you're laying it flat on the cupcake.

DeniseNH Posted 15 Apr 2014 , 11:20pm
post #15 of 16

Karo Syrup.  If you use water, the image will run.

DeniseNH Posted 15 Apr 2014 , 11:23pm
post #16 of 16

I've backed mine with melted white chocolate.  Makes them stiff so they could stand up in the icing.

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