I was wondering what some of the tried and tested methods for edible image applications are...I normally use Kyro (corn starch) and have also tried applying it to wet RI...but wondered what else has been tried and tested with great results...
I find I get more precise (less messy) application if I wait for the icing topcoat to dry completely and then stick the paper down with a thin schmear of light corn syrup. Wafer paper (a type of edible paper made solely with potato starch and a bit of oil and water) will not stick well to wet icing at all - so I wouldn't even try that approach with that type of paper. Frosting sheets are more forgiving and can be applied to wet icing, dry icing and even naked cookies, but - again - I generally prefer to have a dry topcoat underneath.
I also like to use craft paper punches to cut out perfect circles and other fun shapes from the paper; these tools sure beat tracing and cutting freehand.
There's more posted about the difference between wafer paper and frosting sheets here, for those interested: http://cookieconnection.juliau...sting-sheets-and-why
In this same vein, I wondered about everyone's experience in cutting out printed shapes on wafer paper. I don't have a paper cutter - but I do have a very sharp rotary cutter, a cutting mat, and a ruler. I thought that might be easier, more exact, than scissors...but I'm not as adept (experienced) with the rotary cutter as I am with scissors....but I don't always cut straight with scissors (these are square images). I don't want to screw up 200 wafer pieces - any suggestion on what to do or NOT to do? I have 30 per sheet, so they are fairly small - going on small square cookies. Maybe I'm worrying too much as I'll be piping a border over their edges. Suggestions?
I've never used a rotary cutter so can't comment on that. For rectilinear shapes, I use a paper cutter to avoid drawing guide marks on the paper. (I just go by the ruler on the paper cutter.) For common rounded shapes, like circles, ovals, hearts, etc., I use craft paper punches as noted above. It's hard to get as perfect shapes by hand-cutting - plus, punching is MUCH faster if you're doing a lot. For all other shapes, I score/trace the shape (using a turkey lacer) with the paper on top of the cookie to match the cookie icing as best as possible.
I have taken a small amount of royal icing and kind of just glazed my cookies....and then I've laid my frosting sheet design on the glaze while it is still wet. I can then smooth it down and smooth it out. Note, this is a glaze, not a thickly filled cookie. I then let them dry and go back and pipe around the edge and add sanding sugar. I tried this technique with GREAT results when I did 750 favors for a local fundraiser. They turned out great and I was able to get them done quickly. I have pictures in my gallery of my image cookies. I use this technique all the time now. I do this with supreme icing sheets, not wafer paper. I've not worked with wafer paper.