At a glance
- Best working temperature: 18-22 °C and low humidity.
- Surface must be smooth, dry and flat.
- Avoid refrigeration after mounting (condensation can cause bubbles and color bleeding).
- Unopened sugar print: at least 6 months from date of shipment when stored properly.
Tools
- Sugar print (icing sheet)
- Edible glue or piping gel
- Small clean brush
- Fondant smoother or plastic/acetate scraper
- Scissors/knife
- Kitchen roll/microfiber cloth
- Toothpick/needle for small bubbles if needed
Step-by-step: How to make sugar prints
- Prepare the cake
Make sure the surface is smooth, dry and flat. The cake should be slightly cooled, but without moisture on the surface - Loosen the sugar print
Carefully bend the corners of the backing paper. If the sheet is stuck, place it in the freezer for 15-30 seconds or heat the backing paper very lightly with a hair dryer on low heat - Apply the adhesive
Fondant/marzipan: brush on a very thin layer of water or edible glue.
Buttercream/ganache: the surface must be cold and firm; use a thin layer of piping gel - Place the print
Start in a corner and gently roll the print onto the surface without stretching it - Smooth out
Smooth from the center out towards the edges with a fondant smoother or plastic/acetate scraper to press out air bubbles - Fix edges & let dry
If an edge lifts, brush a little glue/gel underneath and press lightly. Let the print set for 15-30 minutes at room temperature
Storage of sugar prints
- Store sheets flat, dark and dry at 18-22°C.
- Keep them in an airtight bag - avoid the fridge and freezer.
- When stored correctly, the shelf life at Mr. Kage is at least 6 months from the date of shipment.
Troubleshooting
- The print is stuck to the backing paper: Freeze for 15-30 seconds or use a little heat on the backing paper.
- Edges curling: There is too little or uneven glue - carefully lift and add a thin layer of gel/glue.
- Bubbles under the print: Prick with a sterile needle and smooth from the center.
- Colors bleed: Too much moisture - use less water, switch to piping gel and avoid condensation from refrigerator.
FAQ about sugar prints
How do I get the sugar print off the backing paper?
Bend the corners and gently loosen. If it sticks, put the sheet in the freezer for 15-30 seconds or warm the backing paper briefly on low heat and try again.
Can I refrigerate the cake after assembly?
It's best to avoid refrigeration because condensation can cause bubbles and color bleeding.
If necessary, place the cake in a sealed box in the fridge and let it temper slowly before serving.
Which glue is best for assembly?
On fondant/marzipan use a very thin layer of water or edible glue.
On buttercream and ganache, a thin layer of piping gel typically provides the best grip.
How long can an unopened sugar print last?
When stored correctly, the shelf life at Mr. Kage is at least 6 months from the date of shipment.
Store the sheets flat, dark and dry at 18-22°C in an airtight bag - not in the fridge or freezer.
How do I avoid bubbles and creases?
Work in a dry room at 18-22°C, use only a thin layer of glue or gel and smooth the print from the center to the edges. Puncture any bubbles with a sterile needle.
