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I made 4 dozen square cookies (3") and I ordered icing transfers/sheets from Etsy. I've used them before for hearts and circles and they were always a little smaller than my cookie so I never had this issue. I did the outline and the flooding, then I placed the icing sheets, now one each cookie there is a little excess hanging over the edge (maybe not even 1/16"?), but it's not attached to anything. I need some advice on what to do with it? Should I somehow trim it? Should I do something else to secure it? HELP!!!

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Last edited by Julia M. Usher
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Did you do them all already? I would just trim the frosting sheets back to fit the icing if this does not impact the design, as they don't stick all too well to naked cookie dough. It would be easiest to trim as you go (as opposed to already stuck on the cookie) so I'm hoping you didn't stick them all already. You could also potentially pipe a border to conceal the overhang, but test first on one or two, as sometimes wet icing can lift the edges of edible paper (more so with wafer paper than frosting sheets though).

Also, do you have a picture you can upload (attach to a comment here), as it might stimulate some other ideas?

Best of luck!

Usually frosting sheets are made of tapioca starch and have sugar added to them so they stick better (they are also flexible and opaque). Wafer paper is usually made with potato starch and has no sugar, so it sticks less well and is more see-through than frosting sheets. And rice paper is the sheerest and most fragile of all, usually made with rice (though NOT always; I've used some very sheer paper sold as "rice paper" that is actually made with tapioca starch and no sugar).

It could be you got a frosting sheet with very little sugar in it, so it's not so sticky. I would insist on reading/knowing the ingredients, because small variations can cause edible papers to handle so very differently.

I look forward to seeing the picture.

Last edited by Julia M. Usher

Yeah, I think the paper overhangs the cookie too much to just pipe a border. (The edge/overhang is irregular, so anything piped on top right now would likely look irregular too, or the borders would hang strangely off the cookie where the paper overhang is large.) I think all of the papers should be trimmed back. But that will be harder to do evenly now that paper is attached, so, once trimmed, you'll probably want to pipe borders to conceal any uneven trimming. My two cents. Best of luck.

Last edited by Julia M. Usher
@Melody G posted:

What's the best way to trim them? Scissors? Exacto knife?

I don't know, as I've never done this. My best guess is small craft scissors, as to work with a X-Acto knife, you have to bear down on a surface to slice. Here, there is no icing "surface" under most of the paper, so I doubt the X-Acto will result in controllable cuts. Also, it's more of a slicing tool (it cuts by dragging it), which may "fray" the edges of the paper more than a straight up-and-down scissors-cut would. My best advice is to test on a few cookies before rolling out to the entire set; I apply this same principle to all of my decorating. When in doubt, test first.

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