Prime-quality 100-percent-edible paper used by years by professionals with natural look and feel; color the paper with food-color marker or paint brushes; or run the paper through edible-ink printer to have an edible sheet with design (photographs, drawings or logos) to cut into circles to cover you cookies; or keep the sheet whole to wrap it around your fondant-covered cake, or cut to the shape of your cake top (round, square, rectangle or specialty shape) Cut out patterned pieces of wafer paper as toppers for iced cookies and cupcakes; shape into flowers for decking cakes or keep flat and cut to your custom shapes (such as butterflies) that you press onto and make adhere to cake covered with fondant (or HARDENED buttercream) by dabbing the decorated wafer paper (avoid pure water; which dissolves the paper; use a food-grade brush dampened with vodka or light corn syrup or glucose syrup mixed with water) Wafer paper may also stick to a flat and smooth (non-textured) DRIED-chocolate-covered cookie (soft chocolate not sticky enough) by first applying corn syrup / piping gel to the chocolate’s surface, then placing the wafer paper on top of the chocolate cookie, then leaving the wafer-covered cookie face down on wax paper that’s on a cookie sheet and waiting for the corn syrup to dry; use wafer paper even as holder for salads (eating the holder afterward or disposing of it — it’s eco-friendly) AD grade (or "AD quality") means 0.30 millimeters (0.012 inch) thick This prime number-one wafer paper (uniform white with slight translucence) made in Holland of potato starch (derived from Dutch potatoes), water and olive oil; paper 100-percent edible, kosher certified and biodegradable, resistant to heating and freezing, vegetarian and guaranteed free of sugar, gluten and allergens; with only subtle taste it works on all edible products that wafer paper is used for; store flat in a place not exceeding room temperature O’Creme Wafer Paper (White with Slight Translucence)
Note: “Flavor” used here means size of paper sheet (including thickness); “size” used here means quantity (number of sheets)
Because wafer paper rises naturally along with dough in the oven, it is the preferred choice for industrial bakers. But it does not stop there. Wafer paper is traditionally used for preparation of tasty confectionery products such as coconut macaroons, nougat and calissons.
Paint this wafer paper (also called rice paper; though this one contains no rice, its main ingredient potato starch) with food-color marker or food-color paint brushes, or run the paper through your edible-ink printer (printing on smooth side of paper; other side is textured) to have an edible sheet with design to wrap around your fondant-covered cake (keeping the paper whole or cutting into strips that overlap to form ruffles); make the paper adhere to cake by brushing beforehand with piping gel; smooth out paper on cake by hand and with fondant smoother
Cut out patterned pieces as toppers for cookies and cupcakes; shape into flowers for decking cakes or keep flat and cut to your custom shapes (such as butterflies) that you press onto and make adhere to fondant-covered cake (not likely to work with buttercream-covered cake) by dabbing the decorated wafer paper with a food-grade brush dampened with vodka (not soaked — too much liquid makes the colors smear and spread outside the image’s border; a smaller brush can remove smears from the cake)
Water not recommended as it may dissolve the wafer paper; wafer-paper cutout can be left on the cake to preserve the detail and rich color (though perhaps not ideal to leave on the cake for eating, — wafer paper tends to be stiffer than fondant), or peeled off the cake (though not right away; give it time for the color to transfer) to leave a fainter design (transferred to the cake by having the colored side of the wafer paper on it)
Note: “Flavor” used here means size of paper sheet (including thickness); “size” used here means quantity (number of sheets)
Because wafer paper rises naturally along with dough in the oven, it is the preferred choice for industrial bakers. But it does not stop there. Wafer paper is traditionally used for preparation of tasty confectionery products such as coconut macaroons, nougat and calissons.
Paint this wafer paper (also called rice paper; though this one contains no rice, its main ingredient potato starch) with food-color marker or food-color paint brushes, or run the paper through your edible-ink printer (printing on smooth side of paper; other side is textured) to have an edible sheet with design to wrap around your fondant-covered cake (keeping the paper whole or cutting into strips that overlap to form ruffles); make the paper adhere to cake by brushing beforehand with piping gel; smooth out paper on cake by hand and with fondant smoother
Cut out patterned pieces as toppers for cookies and cupcakes; shape into flowers for decking cakes or keep flat and cut to your custom shapes (such as butterflies) that you press onto and make adhere to fondant-covered cake (not likely to work with buttercream-covered cake) by dabbing the decorated wafer paper with a food-grade brush dampened with vodka (not soaked — too much liquid makes the colors smear and spread outside the image’s border; a smaller brush can remove smears from the cake)
Water not recommended as it may dissolve the wafer paper; wafer-paper cutout can be left on the cake to preserve the detail and rich color (though perhaps not ideal to leave on the cake for eating, — wafer paper tends to be stiffer than fondant), or peeled off the cake (though not right away; give it time for the color to transfer) to leave a fainter design (transferred to the cake by having the colored side of the wafer paper on it)