How to Apply Edible Wafer Butterflies

Edible wafer butterflies are one of the fastest ways to make cakes and cupcakes look finished. They’re lightweight and delicate, so a few small handling tips make all the difference.

Before you start

  • Wash and dry your hands (wafer paper reacts to moisture).

  • Have your cake/cupcakes fully decorated first.

  • Apply butterflies as close to serving as practical if your surface is very soft or humid.

Step 1: Shape (optional, for a 3D look)

Gently remove each butterfly from the packaging and lightly bend along the centre to create a soft “wing lift” for a 3D effect.

Step 2: Apply by cake finish

Buttercream (easiest method)

  1. Decide placement first (a quick “dry layout” helps).

  2. Press the butterfly gently onto the buttercream so it adheres.

  3. Repeat and build your pattern (scatter, cascade, cluster, etc.).

Tip: If your buttercream is very soft, apply the butterflies later (or once a slight crust forms) for cleaner placement.

Fondant or ganache (use a tiny adhesive)

  1. Add a small dab of edible glue (or a light touch of water/corn syrup) to the back of the butterfly.

  2. Place onto fondant/ganache and press lightly to secure.

Storage + refrigeration note

Once applied, avoid refrigeration where possible—cold/condensation can soften wafer paper and affect shape. Store the finished cake in a cool, dry place until serving.

Quick troubleshooting

  • Butterflies curling/softening: too much moisture or condensation—apply closer to serving and avoid refrigeration.

  • Not sticking to fondant/ganache: use a smaller but slightly “stickier” dab (edible glue/corn syrup).

  • Cracking: handle more gently; wafer is fragile by nature.

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