Putting an edible image on a cake takes about two minutes once you know the trick: a fresh, slightly tacky surface, a clean peel, and smoothing from the center out. Get one of those wrong and you’ll see bubbles, wrinkles or colors bleeding into the frosting.

This guide walks you through every step, then shows how to adjust for buttercream, fondant, whipped cream, cookies, cupcakes and ice cream cakes. There’s a troubleshooting section at the end for when a sheet won’t peel or the image starts to fade.

Quick answer: how to put an edible image on a cake

1. Frost the cake with a smooth, light-colored layer and apply the image within about 30 minutes, while the surface is still slightly tacky.
2. Let the printed frosting sheet dry for 10 to 15 minutes, then trim it with the backing still on.
3. Peel the backing off. If it sticks, put the sheet in the freezer for 10 to 20 seconds and try again.
4. Lay the image on the cake starting from the center, and smooth gently outward with clean, dry hands to push out air.
5. Finish the edge with a piped border so the cut line disappears.

What you need

• A printed edible image. A frosting sheet (also called an icing sheet) is the most common type for photos and logos. You can order them printed, or print your own on Prime Plus 8.5” x 11” frosting sheets with a dedicated edible printer.
• A freshly frosted cake with a smooth top. White or pale frosting shows colors truest, because frosting sheets are slightly translucent.
• Clean scissors or a craft knife, and a ruler or round template if you’re trimming to size.
• Clean, dry hands (or a fondant smoother).
• Piping bag and tip for the border.
• Optional: a little piping gel, corn syrup or water and a soft brush, for dry surfaces like fondant or set royal icing.

Frosting sheets vs wafer paper: which should you use?

For a photo on a frosted cake, use a frosting sheet. If you want the image to stand up as a decoration, use blank wafer sheets.

Step-by-step: applying a frosting sheet to a cake

Step 1: Prepare the cake surface

Crumb coat the cake, then add a final smooth layer of frosting. The smoother the top, the flatter the image will sit, because every bump shows through.

Apply the image while the frosting is fresh. If the cake has been sitting out long enough to crust over, mist it very lightly with water or brush on a thin layer of piping gel so the sheet has something to bond to.

Step 2: Let the print dry, then trim

If you printed the image yourself, give it 10 to 15 minutes to dry before handling it. Wet ink smudges.

Trim the image while the backing is still on. It’s much easier to get a clean circle or a straight edge when the sheet is rigid. For round cakes, our pre-cut frosting sheets save this step.

Step 3: Peel the backing

Hold the sheet image side down and bend the backing away from the image, rather than pulling the image off the backing. Peel slowly, in one smooth motion.

If it sticks, see Why won’t my frosting sheet peel? below.

Step 4: Place it from the center out

Hold the image by opposite edges, let the middle touch the cake first, then lower the sides. Using clean, dry fingertips or a smoother, press lightly from the center toward the edges to push out any trapped air.

Don’t slide it once it’s down. The sheet starts absorbing moisture right away and will stretch or tear if you drag it.

Step 5: Finish the edges

Pipe a border of buttercream, shells or dots around the image to hide the cut edge. This is the step that makes the cake look professionally made rather than “sticker on a cake.”

Give the image 10 to 15 minutes. As it absorbs moisture from the frosting it becomes part of the cake, and the edges disappear.

How to apply an edible image on different surfaces

Buttercream

American and Swiss meringue buttercream are the easiest surfaces. Apply within 30 minutes of frosting, while the surface is soft. If the buttercream has crusted, a light mist of water brings back the tack.

Fondant

Fondant is too dry for a frosting sheet to bond to by itself. Brush a very thin layer of water, piping gel or corn syrup over the area, wait a few seconds until it’s tacky rather than wet, then apply the image. Too much liquid makes colors bleed.

Whipped cream and stabilized whipped cream

Whipped toppings are wet, so the sheet will dissolve and colors can fade or bleed if it sits too long. Apply the image as close to serving as you can, ideally within a few hours, and keep the cake cold. Stabilized whipped cream holds up better than regular whipped cream.

Ice cream cakes

Put a thin layer of buttercream or whipped topping on the frozen surface first, apply the image, then return the cake to the freezer. Take it out just before serving. Condensation forms as frozen cakes warm, which can make the image run.

Cookies

On fresh royal icing, lay a pre-cut image on while the icing is still wet and it will set into place. On dry royal icing, fondant discs or plain cookies, brush a thin layer of corn syrup or piping gel first.

Cupcakes

Frost cupcakes with a flat swirl or a smooth dome, then apply pre-cut rounds. A slightly smaller circle than the top of the cupcake leaves room for a piped edge.

Chocolate and ganache

Ganache works well while it’s still slightly soft. On set chocolate, brush a very thin layer of corn syrup first. Avoid wet glazes, which dissolve the sheet.

Troubleshooting common problems

Why won’t my frosting sheet peel?

Humidity is the usual cause. Put the sheet (backing on) in the freezer for 10 to 20 seconds, then peel. If it’s too dry and cracking instead, leave it in a sealed bag for a few minutes. Storing sheets flat and sealed, in a cool dry place, prevents both problems.

Why are there bubbles under my edible image?

Air was trapped when the sheet went down, or the frosting underneath wasn’t smooth. Smooth from the center out. For a stubborn bubble, prick it with a clean pin and press the air out gently.

Why are the colors bleeding or running?

Too much moisture: wet whipped cream, too much water on fondant, or condensation from a refrigerated cake. Use less liquid, and keep the cake in a closed cake box in the fridge so it doesn’t sweat when it comes out.

Why is my image wrinkled?

The frosting was too wet, or the sheet was moved after it touched the cake. Let very wet frosting set for a few minutes before applying, and place the image once.

Why did my image crack?

The sheet dried out before it went on, or the cake moved and flexed. Apply the image soon after peeling, and on a cake that’s fully assembled.

Why do my printed colors look dull?

Frosting sheets are slightly see-through, so colored frosting underneath tints the image. Use white frosting under the image. If you print your own, faded or streaky prints usually mean the print head needs cleaning: see our edible cleaning cartridges.

Frequently asked questions

How far in advance can you put an edible image on a cake?

For buttercream and fondant, you can apply it up to a day ahead and keep the cake covered. For whipped cream or ice cream cakes, apply it on the day you serve, as close to serving as possible.

Do cakes with edible images need to be refrigerated?

Refrigerate the cake if the frosting or filling needs it. The image itself is fine in the fridge, but keep the cake in a closed box so condensation doesn’t form on the image when you take it out.

Can you put an edible image on whipped cream?

Yes, but apply it close to serving time. Whipped cream is wet enough to dissolve the sheet and fade colors after several hours.

Do you need to wet the back of an edible image?

No, not on fresh buttercream. The moisture in the frosting is enough. Only dry surfaces like fondant, set royal icing or chocolate need a thin layer of water, piping gel or corn syrup.

Can you print edible images at home?

Yes, with a printer that only ever uses edible ink. You can’t use a regular printer that has had standard ink in it. Read Can you use a regular printer for edible ink? for why.

How long do edible images last before you use them?

Unused, unprinted sheets keep for months when stored flat, sealed and away from heat, humidity and sunlight. Once printed, apply them within a few days for the best color, and keep them sealed until then.