About Fancy Flours

Visit fancyflours.com for all of your baking needs. Fancy Flours - where bakers bloom.

How To Use Wafer Paper On A Cake

topper1.jpg

Introducing edible wafer paper cake illustrations from Fancy Flours.

Now enjoy the ease and beauty of wafer paper images on cakes! Our Easter Bunnies design fits an 8″ round cake. Simply cut out and apply to fresh buttercream, or use light Karo corn syrup to apply to a fondant surface. Add to a store bought cake for a quick custom look.

What is Wafer Paper?

Wafer paper is made of dehydrated potato starch, water and vegetable oil. The thin edible paper is then pre-printed with food-safe dyes. Wafer paper is tasteless and does not “melt” into the frosting, it will remain as a thin sheet of edible paper on top of your sweet confection.

Instructions for use on a cake:

Using craft scissors, carefully cut out your wafer paper image along the outer cut line provided on the design. You will want to trim carefully for a clean, finished look.

Butter Cream Frosting Application: Apply the trimmed wafer paper illustration directly to a smooth surface of fresh buttercream frosting. Working from the center outwards, smooth any bubbles that may exist. You can consider the cake done at this point, or, pipe a decorative edge around the cake to hide the edge of the wafer paper.

Fondant Application: If your cake has a fondant surface you will want to apply a thin layer of Light Karo Corn Syrup to the back side of the wafer paper illustration using a craft brush or a very soft basting brush. (Light coating only). Turn the wafer paper illustration over and apply to the top of the cake. Starting from the center, smooth the wafer paper outward towards the edges to get a good seal and to remove all bubbles. The cake can be considered complete at this point, or, add a decorative piped border.

Store-Bought Cake Application: Request that the grocery store or bakery refrain from sprinkles or colored decorations on the top surface of the cake. If the surface is not fondant, just cut out and apply the wafer paper directly to the surface of the cake – smoothing it out as best as possible so that it does not get waves or wrinkles. The paper is really very forgiving.

Tips for Success: Wait until the day of your event to apply the wafer paper illustration and only allow the cake to be refrigerated for a few hours before serving the cake. Note: we have left a store bought cake with a wafer paper topper in the refrigerator for 3 days without any color transfer or wrinkling – however, humidity and frosting moisture are factors and may vary greatly from our test conditions.

 Serving Tip: Gently cut thru the wafer paper first and then cut deeper into your slice for serving – this will produce the most decorative presentation

topper3.jpg

topper2.jpg

Perfect dessert for your Easter celebration!

 

Valentine’s Day Cookies

Need a special treat for your sweetheart this Valentine’s Day? Make a batch of these fun cookies! Here are 7 cookie ideas to make your Valentine’s Day a little sweeter!

36WP14_P.jpg

1. Happy Valentine’s Day Heart Cookies – We made these romantic cookies with our Custom Heart Copper Cookie Cutter and topped them with our NEW Happy Valentine’s Day Wreath Wafer Paper.

MM2079_P.jpg

2. XOXO Cookies – Made with our Sweet Valentine Cookie Cutters Set of 4. Sprinkle your icing with Hologram Gold Disco Dust for a dramatic glittering look!

42BK6044P.jpg

3. Stenciled Heart Cookies – Use our Heart Cutter & Stencil Set to make these easy cookies! Stencils can be used on cookies with royal icing or try them on cakes and brownies with sifted powdered sugar or cocoa powder. We even have Royal Icing Mix to make this project a breeze!

42LK14_P.jpg

4. Dozen Hearts Cookies – The Dozen Hearts Cookie Cutter makes cutting out a dozen heart shaped cookies fast and easy. Just prepare your dough, press the cutter down and get 12 heart cookies in a single cutting.

CMB032Palt1.jpg

5. Conversation Hearts Cookies – Stamp sweet Valentine messages on your cookies with this Conversation Heart Cookie Cutters & Stampers Set! Tint your dough with food color to get the colored dough effect.

42BK480ALT3P.jpg

6. Scalloped Heart Stamped Cookies – Stamp your cookies with this pretty Scalloped Heart Cookie Stamp for a simple yet romantic look! Cut the stamped dough with our Round 2.75″ Cookie Cutter.

42BK497P.jpg

7. Mini Heart Stamped Cookies – Make mini bite size stamped heart cookies with our Mini Heart Cookie Stamp!

NO FAIL SUGAR COOKIE RECIPE

Ingredients:
– 6 cups all-purpose flour
– 3 teaspoons baking powder
– 1 teaspoon salt
– 2 cups unsalted butter
– 2 cups granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract

Instructions:
1. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

2. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.

3. Bake at 350° F for 8 -10 minutes. Let cool. Recipe makes 8 dozen 3″ cookies.

Autumn Wreath Cookies

autumn-wreath-L

Give an edible Autumn Greeting this Thanksgiving!

You Will Need:
Autumn Wreath Wafer Paper Set
Round Double Sided Cutter Set of 5
Clear Writing Gel
Pixie Dust (optional)
No Fail Sugar Cookie Recipe
Royal Icing Mix

Instructions:
1. Use No Fail Sugar Cookie recipe and cut out several circular cookie shapes with the 2.75″-3″ cutter. Bake and cool as directed.

2. Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.

3. Carefully cut out wafer paper shapes using craft scissors, making sure each one will fit on the cookie. Be careful, wafer paper is fragile!

4. Adhere each wafer paper cut-out to your cookie shape by adhering a thin layer of edible clear writing gel (or light corn syrup) to the top of the iced cookies.

5. Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).

6. Sprinkle a pinch of Pixie Dust to finished cookie for a sparkle effect.

Make some sparkling Autumn leaf cookies to go with them!leaf-cookies-L

Sparkling Autumn Leaf Cookies

You Will Need:
No Fail Sugar Cookie Recipe
Autumn Sanding Sugar Collection
Maple Leaf Cookie Cutter
Oak Leaf Cookie Cutter
Royal Icing Mix
– Food Coloring

Instructions:
1. Use No Fail Sugar Cookie recipe and cut out several leaf cookie shapes. Bake and cool as directed.

2. Make your royal icing according to mix instructions. Tint with food color to match sanding sugars.

3. Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.

4. Once dry, using slightly thicker icing, pipe the leaf veins and cover in matching sanding sugar while still wet. Let dry.

Cookie Monsters

Ingredients for 20 cookies – Recipe translated from Silikomart.com/blog

Wow your friends and family this Halloween with these spooky treats! You will need our Monster Mold & Cutter Set for this how-to!

For the dough:

120g (1 1/8 cup)  wholewheat flour

130g (1 1/4 cup) flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

130g (1/2 cup) of butter at room temperature

50g (1/4 cup) of cane sugar

1 tablespoon honey acacia

For decoration:

100g (3.5oz) of dark chocolate, coarsely chopped into flakes

In a bowl combine the flour, salt, baking soda and cinnamon, mixing well with a hand whisk. In mixer bowl combine butter, brown sugar and honey.

With the flat beater and average speed, work the mixer for 4-5 minutes, until the mixture is light and fluffy. Gradually add the mixture of flour. Continue to mix until it is well mixed:

Transfer the mixture to a lightly floured cutting board and knead briefly to compact it. Place it between two sheets of lightly floured wax paper:

Roll out the dough to a thickness of 2-3mm, with a rolling pin:

Dip the cutters in the flour to prevent the dough from sticking:

Derive many cookies using the cutter, dipping it in flour every 1-2 biscuits formats:

Transfer the cookies on a baking sheet covered with parchment paper with the aid of a spatula.

Knead the scraps and repeat the previous step until all the cookies were cut. Place the cookies on the plate over the previous, alternating with a sheet of parchment paper. Transfer the plate in the freezer for about 20 minutes.

Meanwhile, prepare the chocolate decorations, ie the real “monsters”. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval. Pour a small amount of melted chocolate into the mold cavity silicone kit Cookie Monsters:

Helping with a spatula, distribute the chocolate within each cavity.

Put the stencil in the refrigerator to solidify. Preheat the oven at 180 ° C. Remove the cookies from the freezer and transfer them to another plate, lined with parchment paper.Bake for about 10-12 minutes, until the biscuits result gilded and compact. When cooked, remove the pan, let rest the cookies for 5 minutes and then remove them, placing them on a wire rack to cool completely:

Assemble the cookies. I put a few drops of melted chocolate on the back of a biscuit.

Finish by placing the plate in chocolate on the biscuit:

Autumn Butterfly Cupcakes

Butterfly Wafer Paper Cupcakes

These beautiful Autumn Butterfly Cupcakes were made using our Edible Butterfly Wafer Paper in Earth Hues and our NEW Woodgrain Baking Cups!  We also used Clear Writing Gel and Pixie Dust to get the sparkle. Learn how to make Wafer Paper Butterflies that work on a variety of baked goods!

Wafer Paper Butterflies

HOW TO MAKE WAFER PAPER BUTTERFLIES

You will need:
Butterfly Wafer Paper
Edible Clear Writing Gel
Pixie Dust 
• Small Craft Scissors
• Empty Egg Carton
Paint Brushes

Instructions:
1. Wafer paper butterflies will work on a variety of baked goods. Wafer paper butterflies can be attached to royal icing, fondant, and buttercream surfaces.

2. Let your icing dry completely. (When using royal icing or buttercream)

3. Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!

4. Spread a thin layer of edible clear writing gel or Karo Light Corn Syrup onto the printed side of the wafer paper butterfly and slightly fold in the center, so the wings are bent up. Place each butterfly in a section of the egg carton so wings will dry standing up.

5. Add shimmer to the butterflies by dusting with a small amount of Pixie Dust using a small paintbrush. Let butterflies completely dry in egg carton.

6. Adhere butterflies by using a dab of edible clear gel on the underside of the body of the butterfly and attaching to the cookie, cake or cupcakes. Hold in place for a minute or so, then let completely dry.

To print illustrated step-by-step instructions on how to make Wafer Paper Butterflies click HERE.