Below are some common questions our customers ask when purchasing an edible topper, if you have other questions, please send them to firstname.lastname@example.org
Edible icing sheets are made from the following ingredients: water, cornstarch, corn syrup, corn syrup solids, cellulose, sorbitol, glycerine, sugar, vegetable oil, gum arabic, polysorbate 80, vanilla, titanium dioxide, citric acid
They are completely safe for human consumption, made from 100% EC approved ingredients
They are Kosher approved and a certificate can be provided upon request
Our products do not come into contact with any nuts
Cake & Cupcake toppers
Remove the topper & place it on a work surface with a sharp edge (we use a glass table) with the image facing up. Holding it tightly with both hands quickly pull part of the topper over the sharp edge of the work surface towards the floor, keeping the topper as taut as possible. As you pull you will see the topper start to come away from the backing. Stop pulling and use a palette knife to gently remove the remainder of the topper.
Remove the ribbon from the bag. Use the tip of a sharp knife to gently lift a small area of ribbon. When you have lifted a small area slide the blade under the remainder of the ribbon, a palette knife is good for this part. Do not try to peel the ribbon until you have seperated it from the backing sheet or it may tear. Please be careful, icing toppers are very thin (they are meant to be this way) & can be fragile, especially the ribbon.
For troublesome toppers that do not want to come off the backing please try freezing as follows:
Leave the topper in the bag and lay it flat in the freezer for 10 minutes. Remove from the freezer, take out of the bag and the toppers should now come away easily from the backing. Try to handle the topper as little as possible as it will defrost very quickly.
Our toppers are made by KopyKake USA, please find attached their help sheet with plenty more tips on using the toppers (View/Download PDF).