Commonly Asked Questions On The Subject Of Edible Image® Decorations, Answered Part 2.

An Edible Image® is an item that is used to help decorate cakes. They are used in the baking and ice cream industry. We’ve been asked so many questions, so many times that it was determined to post a FAQ on the subject. Edible Images® can be found at stores that sell Cake Decorating Supplies. I have divided the Frequently Asked Questions list into 2 parts. This is part two.

The colors in the Edible Image® decoration ran; how can I prevent this?
The humidity content of the product you are placing the image on may be too high. Do not add any additional moisture when applying the image. Also take protection with freeze/thaw cycles to evade the build-up of ice crystals. Thaw finished frozen decorated goods slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating.

Can Edible Image® decorations be frozen?
Yes, Edible Image® decorations act on ice cream and other frozen products, and can be frozen after application. It is important to take precautions with freeze/thaw cycles to avoid build-up of ice crystals. Thaw finished frozen decorated products slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating.

The colors in the Edible Image® decoration discolored, how can I prevent this?
All FD&C approved food colors are responsive to light, particularly pinks, purples, and some reds. It is best to steer clear of direct exposure to sunlight and strong fluorescent lights.

The Edible Image® decoration is not absorbing into my food item; what can I do?
Your product is most likely overly dry. Edible Image® decorations need a small quantity of moisture to adhere to and meld into a product. You may need to apply a fine mist of plain water to your product prior applying the Edible Image® decoration.

The Edible Image® decoration “bubbles” after application, what can I do?
Gently TAP (do not rub) the image. When first applying the image to the product smooth from the middle of the image first and then smooth outward toward the edges.

Can I write inscriptions on top of the Edible Image® decoration?
Yes. Just be sure not to push the decorating tip all the way through the image.

Can I use Edible Image® decorations for additional products besides cakes?
Yes, Edible Image® decorations are multipurpose and work on many types of food products.

How do I keep my product after I have applied an Edible Image® decoration to it?
Stock your finished product as generally required for food safe handling. Edible Image® decorations will not effect the shelf life of your product and are freezer, refrigerator and shelf stable.

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The Best Type Of Icing To Utilize While Decorating A Cake.

It’s all actually a matter of taste but what I’m uneasy about is the general public’s willingness to accept inadequate quality cake icing. First off let me describe the various types of cake icing.

Real buttercream icing is my favorite. Be aware, if you do not have to refrigerate the cake because of the icing than it is not real buttercream. It stands to reason, that you shouldn’t leave butter or cream out in the open. The rule of thumb is under two hours maximum in a non-refrigerated area. Buttercream icing can be prepared or purchased premade. Here are the pros: It tastes terrific, it can hold vivid colors that couldn’t be achieved with a non-dairy whipped topping, and you can make better use of it when cake decorating. The disadvantage is that it has to be refrigerated, and it tends to toughen up faster than you can ice your cake, so practice matters here.

Non-Dairy whipped topping and real whipping cream. These two icings are perhaps the most popular in the world of cake decorating today. The big box stores, grocery stores, and ice cream stores will largely use this type of icing. Whipped cream by itself is not a good idea because it is costly and will not hold the icing color readily. In order to get the taste of real whipping cream and also have stability, the bakers of these days will mix 25% whipping cream with 75% non-dairy. 100% Non-dairy whipped topping can also be applied alone. It can be bought as a frozen liquid that needs to be thawed and whipped. It is also available frozen pre-whipped but still needs to be thawed before to use.

Piping Gel is a great item that is used to sketch onto the icing. It is available in all colors and has the consistency of a thinned out jelly. It can be found at all cake decorating supply stores. Many bakers and ice cream makers will use piping gel to draw a figure or write an message. I’ve seen a few ice cream makers use soft serve vanilla as an icing on top of their cakes. It seems to me that the taste of soft serve on an ice cream cake would be really sweet.

The last type of icing that can be used on cakes is becoming very popular. I attribute this popularity to the various baking shows on TV and magazine articles about Rolled Fondant. The look is exquisite, but the taste is not accepted in the U.S. Rolled Fondant is a confection that looks and rolls out like a pie dough. I also describe it as a clay like substance. It is not good to use Rolled Fondant on ice cream cakes. My recommendation is to lightly coat your cake with buttercream first and then put the Rolled Fondant onto that. This way the flavor will be acceptable.

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