Cake wrap guide
How to Apply Edible Cake Wraps
Use these steps to prep the cake surface, apply edible cake wraps smoothly, and finish with a clean result.
Best results start before peeling.
Use a chilled cake with smooth sides, check your sizing first, and mist lightly only where the wrap needs to stick.
Prep the cake surface
Before applying a cake wrap, set up the cake and wrap so the image can sit flat and cleanly.
What you need
Chilled cake, smooth sides, clean scissors or craft knife, and a light mister.
Store flat
Keep the wrap sealed, flat, cool, dry, and away from direct sunlight before use.
Check sizing
Measure cake diameter and side height before ordering or applying.
Light mist only
The surface should never be wet or tacky. Use the smallest amount needed.
Apply directly to cake
For best results, start with smooth cake sides and use only a light mist so the wrap can be positioned cleanly.
Direct-to-cake method
- Make sure the cake sides are smooth and lightly set.
- Lightly mist the cake side or the back of the wrap.
- Peel from the backing and position carefully.
- Smooth from the centre outward to remove air bubbles.
Best practice: when applying to buttercream or ganache, aim to serve or consume the cake the same day for the best finish.
Ready to choose a cake wrap?
Slight colour variation can occur between screens and printed edible images. If your wrap is supplied as multiple strips, align the seam at the back of the cake and trim carefully for a neat join.