(212)-358-7791

Edible Photo Frosting & Photo Cake Toppers — Custom Made To Order

Help – I need a pretty dessert!

YouCake Edible Toppers

Help – I need a pretty dessert!

When your dessert needs a lift, here is is quick trick.

What you need:

• Store bought two-bit brownies

• A can Duncan Hines frosting,

• Pack of YouCake cookie toppers – 1.87 inch rounds. 

You can order a pack of toppers at YouCake – they keep sealed for several months. We include a zip lock bag if you want to hang on to any extras for a quick dessert lift later. Kids photos, old photos, and a few ideas featured below are fun to have. I like the Duncan Hines brand when you don’t have time to make your own – (and it also freezes well with the topper).

 

 

Frost brownies, apply the edible toppers, let the toppers rest on the dessert un-refrigereated for 45-60 minutes, then it is ready to serve. Watch the video:

 

 

YouCake Easter Cookies

Easter Toppers

I luv my Mom (Dad also available) – these are 1.5 inch for mini cupcakes

Animal toppers – cute on cupcakes or cookies

How to-video: Decorate Cupcakes with Edible toppers!

How to-video: Decorate Cupcakes with Edible toppers!

 

Squirt or spread and stick. No skill required, promise!  🙂 

1. For standard size cupcakes we recommend ordering the 2-inch or 2 1/4 inch rounds edible toppers. All sizes are pre-cut. Select the size that works best for you.

2. Here is a link to a vanilla butter cream frosting recipe I used by the Kitchen Magpie, but any butter cream or even store bought frosting works perfectly. We recommend white frosting, works better with the frosting sheet and not to use a whipped cream frosting as these are too moist and dissolve the frosting paper.

3. Let the toppers set 30-60 minutes before serving. Timing depends on the temperature of the room and butter.

4. Another popular method, which I do in the summer with the heat, is to cut out fondant disks, paint with light coat of royal frosting, apply the topper on top and place on your frosted cupcake. There is more work, but on party day, it can be easier to pick up any frosted cupcake, frosting color no longer matters, and you will have the perfect cupcake. If you let the fondant toppers dry, you can stand them up.

And, I almost forgot, a topped cupcake freezes! When you defrost in the fridge, if you have plastic lid, remove this to prevent any condensation from dripping.

Any questions or want to share your experience, send us an email at contact@youcake.com.

We love to hear from you, Happy Topping!

Photo toppers on cupcakes

How to decorate cookies with Edible Images

decorate cookies

 

How to decorate cookies using YouCake edible images!

Decorate cookies with your own stunning and fun personal artwork and images. Here is how, (video below):

First, decide the size of your cookie — store bought or homemade all work. If you want to include sprinkles around the edge, it is recommended to order the YouCake edible image packs 1/2 inch smaller than the cookie. For example, for a three inch round cookie, order 2.5 inch round topper pack.

Upload your image and any inscription to YouCake.com. If there is a size you don’t see, choose the closest size and tell us the exact cut in the notes section of the ordering page. You will get a preview after you have placed your order.

You can bake your own cookies or use store-bought. A popular sugar cookie recipes Easy Sugar Cookies by Eloise. We recommend using royal frosting if you want to package the cookies, but any butter cream store bought frosting works. Note: Let the cookies dry overnight before packaging.

To make royal frosting (Read more.)

3 ounces pasteurized egg whites
4 cups confectioners’ sugar

Note: I omit the vanilla from the original recipe.

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.  Store in airtight container in refrigerator for up to 3 days.

TO DECORATE

  1. Place some of the the royal frosting in a small bowl. (Any frosting you are not using, keep covered to prevent drying out.) Add a small amount of water to the frosting for the right consistency and mix thoroughly until combined.  Sugar cookies only need a thin coat, the consistency of nail polish. Cookies with nooks and crannies need a less-wet or heavier coat of royal frosting.
  2. With a small pastry brush, paint the cookies with royal frosting.
  3. Remove the wax paper backing from the edible image (hold between your index and thumb and flick against a box or canister to remove or with fingers for easy removal).
  4. Apply topper to the middle of the cookie and pat flat. If not centered, rather than remove the topper, just push lightly to the proper position.
  5. Add sprinkles.
  6. Set out overnight to let the cookies dry.

Package the cookies as party favors for your event or serve and enjoy!

Watch the video to see how to decorate cookies with YouCake edible images…

 

Watch more how-to-videos.

Make Custom Cookies with Edible Toppers

Edible toppers on homemade sugar cookies

Make Custom Cookies with Edible Toppers 

My mother is an artist, see cardsbycathrina.com, and does a lot of entertaining and baking. She made edible toppers using her latest owl and bird drawings that she scanned and uploaded to YouCake. Below are the results along with a two-part how-to video— first the baking, then the decorating. She did not film the eating, but they are delicious. She used the following recipe from Eloises Easy Cookies Recipe. She flavored this batch with lemon, she has also done with orange. The top-tip to share is that she added some lemon juice when she thinned the royal frosting mix…a really, nice touch. 

Since the toppers stay fresh in their sealed bags unopened for about a month, she took a pack with her to France. When she has guests come over she can make a batch of cookies and top them with her lovely owl art.

The results, they are really adorable!

edible toppers of birds on homemade cookies

The video, part-one baking: 

The video, part-two decorating:

The Recipe:

Eloise’s Easy Sugar Cookies

Ingredients

  • 
2 3/4 cups all-purpose flour
  • 
1 teaspoon baking soda
  • 
1/2 teaspoon baking powder
  • 
1 cup butter, softened
  • 
1 1/2 cups white sugar
  • 
1 egg
  • Directions
  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Put in refrigerator over night
  • Divide into 4 pieces and roll out to about 1/8” and cut into rounds or whatever….

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Let cookies cool completely before icing.

 For 3in. round cookies use 3.5 in cookie cutter

Royal Frosting

3 oz pasturized egg whites and 4 cups of confectioner’s sugar, 1 teaspoon vanilla (or other flavoring)

Beat the egg whites at least 4 minutes until stiff and shiny white

Add little by little the powdered sugar add vanilla 

Thin with water or juice to paint on cookies prior to putting on the YouCake topper

Make your own toppers…

Watch the how-to make top a cupcake with edible toppers…

 

Thanks Mom!

My Birthday – Best Day, Makes Best Birthday Cake

 

My birthday cake with photo image

For my birthday, how to decorate my birthday cake? It is plenty easy to choose images for friends and family, but for my own cake?

 

I asked my husband which photo should make my birthday cake, what would best sum up the year and the occasion… Without hesitation, he pulled up his favorite picture of me during a trip to France. We had stopped at an itsy-bitsy town in France called Mons.

 

In Mons we walked into the middle ages, with steep, tiny streets. When we entered the town restaurant, we literally stepped off a cliff—the restaurant  balcony hung above the steep mountain-side. Needless to say, the views were spectacular. 

 

We settled in with a citron-presse (lemonade) in hand, marveling at the sites in this remote area, when a virtual feast was presented. I can’t recall the menu, but when treats come like this, especially at higher altitudes, you imagine you have found a slice of heaven. 

 

If you have a gourmand food photo, I thought the cake required some attention. I chose to make a banana cake with a coconut butter cream frosting with fresh strawberries and whipped cream filling. Click here to make the cake topper and get the recipe at Epicurious! This worked for a 9×13 inch cake pan.

I loved my YouCake! Happy Birthday to me!!!

Banana YouCake

 

 

Loading...