Which Do You Prefer, Wafer Paper or Frosting Sheets?

If I am looking for a clear, crisp picture I will use frosting sheets.  Wafer paper is good for details you can't do with icing like small writing.  Sometimes I just decide when I am ready to print.

I use the icing sheets. I can get more uses out of them. They stay flexible if I spray them,they hold color better with less coloring running and the image is more defined

I just bought my first edible printer. I think it came with wafer paper, not sure. Where do you get your pictures to print? Any special sites?

I find images or patterns in various places online, and sometimes design my own graphics in Photoshop. But be sure to heed copyright laws - it's best not to use others' images without permission or purchasing licenses (i.e., for clip art), especially if you're selling the cookies. 

Well, I find the icing sheets are much easier and faster to work with; just print, peel and stick to wet icing. Wafer paper is kind of a pain; wait for the cookie to dry, cut out pattern and paint with corn syrup and try not to get the corn syrup all over the place. Although when it comes to taste, I would rather eat a cookie with wafer paper than icing circles. Now, I may be doing this all wrong so feel free to comment

I generally agree with you, Bosco, though I don't usually put frosting sheets on wet icing topcoats either, though it sticks better to them (than wafer paper does) - it's just too messy for me. I always wait until the icing dries to get more exact placement or put the frosting sheets on naked cookies. Wafer paper won't stick to naked cookies, but icing sheets will. Another difference between the two! Though I may have mentioned it already!

I agree with Julia.  I don't put either on wet icing. In the beginning I had it suck the picture into the icing and crack the image. 

I had a big issue trying to get the edges to lay flat with the wafer paper, no issue at all with the icing sheets- though I should say, I put them both down on wet icing.

The company I bought the wafer sheets said you could bake it directly with a light colored cookie- just adhere with egg white, I think.  Didn't try that since I needed a very white background.

Yeah, wafer paper will curl or buckle if it gets too wet, including putting it on wet icing.

I am struggling with this question right now and that's why I joined joined this forum....looking for opinions.  I have an order for 2 dozen cookies for 4th of July and half of them are graphics (vintage post cards) and half of them will be photographs.  I did a test today using frosting sheets from kopycake and they worked well with the graphics.   And I understand that the frosting sheets will also be better with photos.   I just ordered some wafer sheets and want to test those out as well. I am most interested in the consistency and taste with the cookie as well as appearance.  I know I can make them LOOK good, but I want them to taste and feel good in the mouth as well.

Hi, Donna! Personally, I much prefer wafer paper from a texture and flavor standpoint - it's flavorless, but it tends to be thinner and more delicate certainly than Kopykake frosting sheets, which can be thick and gummy. So I find wafer paper dissolves more rapidly on the tongue with less interference with cookie texture.

But frosting sheets (most brands anyway) are more opaque, so less of the underlying cookie will show through them, and the application also looks more "even."

I hope this helps a bit.

I have only used kopykake frosting sheets, which is only a handful of times mind you,and my question is about printing.  I seem to have trouble getting "true" colors especially red!  I have tried changing the settings with the computer and it always is more brownish red than a true red.  Customers were always happy but still bugs me so I don't promote that we do the images. I also put them on a dried cookie with karo or piping gel.

NJ, I have the same trouble with both papers. It's a printer color calibration issue. All printers are color-calibrated differently, so this compounds the problem too. I usually have to do multiple color adjustments of the image within Photoshop (or some other photo-editing software) in order to get it to print exactly as I want it. It's a trial and error process for me, so I always have some extra frosting sheets/wafer paper on hand.

I will have to work more with the photoshop.  I have some this week and of course they will have a red logo:/ thanks!

I prefer using icing (frosting) sheets.
I have a Canon MG5320 and it prints the colors perfectly. I use basic Microsoft Publisher to snag photos (being mindful of copyrights) or just lay out photos. I do find many public domain photos when searching.
I like the brilliance of the icing sheet. I place my images directly onto wet flavored royal icing. The photos/ images dry as colorful as printed.
I have wafer paper but I have not used it at all.
After reading comments I will try it again using piping gel.
Great discussion.

Pretty, Kim! The Canon MG5320 sounds like a winner. Getting rave reviews in another forum too!

Okay,  I can now say, without a doubt, I prefer wafer. 

I did 2 dozen image cookies this weekend. Part were graphics and part were photos. I used wafer paper for the graphic illustrations and frosting sheets for the photos.  I applied both to wet icing. 

My cookies were not real smooth, unfortunately...I tried a new cookie recipe and it didn't go so well....anyway, so that could also  have been a factor...but the wafer paper laid down nicely and gave a great appearance.  The frosting sheets turned out all bubbly and I needed to redo 8 out of the 12 photos. (Grrrr. There goes the profit on this job!)

Still, the photos just don't look good on the wafer paper.  So I just scraped the icing off, and reflooded 8 cookies, and am letting them dry smooth this time, and then I'll apply the frosting sheets, which I'm printing right now.  (By the way, that tip of putting them in the freezer to get a nice release works!)

  And, here's also a tip on the wafer paper. People comment on the edges curling.  While I was flooding the cookie I smeared (with a basting brush) a mixture of icing and corn syrup on a piece of wax paper and put the wafer image in it to "soak"  (careful not to get it on the front.)  I didn't have any trouble at all with curling edges. 

Also, I did a taste/texture test.  I think I actually like the texture and taste of the wafer paper better as well.

How did you transfer the "prepped" wafer paper from the "coated" wax paper to the cookie?