Edible printing service

Subcategories

• 

  Printing on wafer...

  Non-standard, unique patterns on chocolate transfer foil

  Placing an order:

  Please, provide us with a good quality photo (.jpg or .png format) and of at least 1024x786 pixel quality.

  Photos should be sent to info@andycake.eu email address.

  Price list

  Sizes	Waferpaper	Icing sheet
  A5 size Small circle (10-14 cm) Small square A5 (max.14x20cm) Small heart (max. 14x20 cm)	999 Ft	1599 Ft
  A4 size Big circle (15-20 cm) Big square A4 (max.20x28cm) Big heart (20x28 cm)	1599 Ft	2499 Ft
  Size A3 (41x28 cm) – prices vary depending the on the pattern	3199 - 4199 Ft	4999-5999 Ft
  Non-standard/special patterns	1599 Ft - 2599 Ft	2599-3599 Ft
  Transparent jelly (only necessary with wafer paper)	+ 850 Ft / portion (200 g)
  Prices of extra photo editing	+ 500-2000 Ft
  Express order	+ 1000-2000 Ft

  
  
  

• 

  Printing on chocolate...

  Non-standard, unique patterns on chocolate transfer foil

  Placing an order:

  Please, provide us with a good quality photo (.jpg or .png format) and of at least 1024x786 pixel quality.

  Photos should be sent to info@andycake.eu email address.

  – Choco Sheets processing instructions 3.3.2022

   Printing must be done on the laminated part of the Choco Sheet® in "mirror mode" (t-shirt

  printing).

   The print quality should be set to "high".

   Choco Sheets® should be placed in the front input tray of your printer.

   Printing on white chocolate is highly recommended as edible inks are not visible on dark

  chocolate.

   Allow the ink to dry sufficiently. Edible ink on Choco Sheets® should be completely dry before

  applying chocolate (30 - 60 minutes). Dark colors require longer drying time (especially black)

   Ideal working conditions: room temperature 20° C and humidity below 50%, if the humidity is

  too high, increase room temperature to 23°C. (the use of a hygrometer is strongly

  recommended)

   Tempered chocolate (31.5°C) can be applied to the Choco Sheets® when they are completely

  dry.

   When chocolate has cooled down, the Choco Sheets® can be removed and the design will

  have transferred to the chocolate.

   Chocolate should be handled on a wooden or plastic work surface (avoid using a metal or

  marble surface).