Applying icing to fondant sheets primarily refers to adhering the sheets to a surface, as the sheets themselves are usually already iced (printed with edible ink). Here's how to apply edible sugar sheets (fondant sheets) to a fondant-covered cake:
Steps to Apply Edible Sugar Sheets to Fondant
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Prepare the Fondant Surface: Ensure the fondant on your cake is smooth and free of imperfections. A smooth surface provides the best adhesion for the sugar sheet.
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Position the Edible Image: Carefully place the printed edible image onto the fondant-covered cake. Start with the middle part of the image and gently smooth it outwards toward the edges.
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Smooth Out the Image: Use a fondant smoother or your clean, dry hands to gently smooth the sugar sheet onto the fondant. This helps to eliminate air bubbles and ensures proper adhesion.
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Address Creases or Bends: If you encounter any creases or bends during the application process, immediately lift the image and reposition it. It’s best to correct these issues early to avoid permanent imperfections.
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Ensure Adhesion: Make sure the edible sugar sheet adheres completely to the fondant. You can use a very light mist of water on the back of the sugar sheet if necessary, but use this sparingly to avoid dissolving the image.
Tips for Success
- Work Quickly: Edible sugar sheets can become brittle if exposed to air for too long.
- Avoid Excess Moisture: Too much moisture can cause the edible image to dissolve or bleed.
- Use Clean Tools: Always use clean, dry tools to handle the sugar sheet.
- Storage: Store unused edible sugar sheets in a cool, dry place away from direct sunlight.
