Which Do You Prefer, Wafer Paper or Frosting Sheets?

BTW: It's Icing Images who makes the vanilla-flavored paper; this paper is also more flexible than most of the others I've used. I really like how it handles. Here's the press release about it: http://www.prweb.com/releases/...11/prweb12360067.htm

I have checked and they look good, might order a batch to try.

Just wondering about the thickness, I think the thinner the better (0.27mm compared to the standard 0.6%) as reviews on the thick ones isn't perfect, what do you think from your experience? Is there certain uses for each?

I haven't noticed a huge difference in thickness with the papers I've used - the Icing Images are slightly thicker, it seems, than the plain paper I got from Fancy Flours (which they source from somewhere else) or the printed ones from Queen of Tarts, but the thinner ones are also more brittle and prone to breaking/tearing.

Thanks for the speeeedy response Julia,

Will order both and let you know once I try them.

Has anyone tried to do the rubber stamp with food coloring on wafer paper, letting it dry, then putting it on a cookie?  I tried stamping directly on the cookie (after watching your tutorial Julia) and did not do so well.  I thought it might print neater on wafer paper.

Hi, I've forked (moved) this question to a forum topic of its own (see the link to that forum in the post directly above) since it's a distinct question from the initial question on this thread. Please answer it in the new forum post. Please also remember to start new forum topics for new questions. When embedded at the end of a forum topic about another question, new topics are less likely to be found and answered. Thanks.

It's a close one to call in our view, the wafer paper vs frosting sheet debate! As Julia alluded to here and in her video, it really depends on the purpose.

Here's our thoughts:

If you are wanting an image to be a centrepiece of the cookie I would opt for icing sheets, since the image is generally crisper and usually a little closer to the 'true' colour. 

Otherwise, if it for decorative purposes (eg leaves, butterflies and some patterns etc) then wafer paper is suitable, since its rigid nature helps to hold shape better.

We've done a summary post on this, which reviews the different characteristics based on material, printed appearance, application, taste and price. I hope it helps you all:

http://topperoo.com/blog/wafer...g-sheets-comparison/

Personally I absolutely hate the taste of fondant sheets & so does everyone else I know. 

Personal tastes aside I do use fondant sheets on request, I would only recommend them if you are already doing a fondant cake & only for big images. But I would actually use Wafer Card for the large images (or wafer paper works well too)

For me it is wafer paper all the way & Vanilla over unflavoured all the time, I even use vanilla on savoury items (but then I am a little obsessed with vanilla )

We are able to get images nice and clear on wafer paper. For larger wafer designs when I want them to stand up I will use wafer card. These work best on the side of large cakes when you want the image to stick up over the top of the cake slightly. 

Okay, but you may be a little biased, I think. On a more serious note, a question: what is a "fondant sheet"? We use the terms "frosting sheet" or "icing sheet" here in the US, and both are typically made with tapioca starch and sugar; they are not thin layers of fondant. Also, what are "wafer cards"? We typically only see wafer paper here, which is pretty sheer and brittle and allows any color behind it to show through.

Fondant sheets are the same as frosting sheets. Just what we call them here in the UK. 

Wafer Card is thicker smooth on both sides and is ideal for a large images that you would like to stand up slightly. (comes in Vanilla or Unflavoured too) the colour has not come through on everything I have used ours on so far, but I haven't tried them on cookies with chocolate icing yet (cupcakes & cakes were fine)

Depending on the Wafer Paper some can be very sheer & very thin about the thickness of plain paper or even thinner sometime (usually I found them to be a bit blotchy too) those will show through pretty much any colour, usually these are smaller than A4 as well.

Then there are other papers which are a bit thicker (which I go for) usually these are not blotchy sometimes you might find an odd sheet that is though, these are usually A4 size. 

For Wafer paper a lighter colour icing for cookies/biscuits is always preferred because then it will not interfere with the image on top, but this does depend on the image (if it is a mainly dark image you can go for stronger colours for the icing). If you have a chocolate icing (and an image that is not dark colours) it is best to do a white icing (or light colour) just under the image, then you could give it a border in chocolate icing. 

When storing wafer paper you need to store them in an airtight container (we vacuum pack everything) then place that container in a cool (room-temperature) dark space, do not put in the fridge or freeze, although you can put your wafer paper once on cookies (or any other edible creation) in the refrigerator but you will not be able to move the wafer paper after this point as it will be brittle so can break.

If you find your wafer paper has become brittle before you go to use it (this shouldn't happen if it is kept how I mentioned above) simply place your wafer paper in a container (doesn't have to be airtight for this bit) then place that container with your wafer paper into your airing cupboard. Leave them there for about 30 minutes to 1hr (or longer if you decide to) you will then find the paper is more flexible & easier to apply.

Once you take your wafer paper out of the airing cupboard place straight into an airtight container, if you leave your wafer paper lying out in the air it will become brittle again after an hour or so, it is best to keep your wafer paper in the air tight container until the moment you want to apply them to the cookie (or other creation)

If you find your wafer paper (or card if it has been left out) start to curl get some heavy hard backed books then either place the wafer paper inside the book right in the middle of the book (making sure that it is not poking out of the book) or you can place them between 2 hard backed books (heavier the better) then you can either place them in the airing cupboard for 30mins - 1hr (or more) or leave them out on your side or table as the wafer paper is covered by the books so there is not much air to get to them (if its winter & your house is cold place them in the airing cupboard)

Fondant sheets can work well for large designs & some medium sizes in simple shapes (rectangles squares, circles) 

I think I have just had far to many problems with Fondant sheets for me ever to like them.

I found the ink takes forever to dry (almost 24hrs once), it breaks easily so can only be used for simple shapes. The taste as well is horrid (but that's my personal taste & families).

I am not really a fan of the taste of unflavoured wafer paper/card either but that may be because I am too used to vanilla now hehe

Thanks for all that information - I've never had trouble with ink taking too long to dry on frosting sheets, but then again, I only tend to print simple line drawings without a lot of ink coverage. I'm not a fan of the texture or taste of either paper (though the vanilla-flavored papers are a bit better) personally, and prefer not to cover whole cookies with it if I can avoid it. But for small details, I think it can be pretty - and also easily removed if one is like me with taste and texture preferences.