Sugar Sheets
Has anyone out there used the sugarsheets. Just wondering what your thoughts are on using thm...how you are usig them and also has anyone used them with the Cricut Cake machine??? I have put my cake decorating on the back burner for some time and am finally getting cabin fever and want to start up again.....
Replies to This Discussion
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Permalink Reply by PhotoFrost on
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The icing sheets work very good on the electric cutters videos available on youtube using the icing sheets in the Cricut as well as there new Zing electric cutting machine.
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Permalink Reply by Lisa Seidling on
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I have used the wilton ones...they taste horrible (like eating a lawn and leaf garbage bag with a hint of chemical), but they are fun to use. I have one of the silhouette cutters and the sheets work great on that so I am sure they would be great with the cricut also.
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I like the PhotoFrost sheets, they stand up to the cutters and they taste and smell good. There are a variety of sheets out there so it is best to contact some of the them and see if you can get samples and test them to find the ones you like best
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Permalink Reply by Icing Images on
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If you would like a free sample, just email me at sales@icingimages.com
They really do taste great! Congrats on being able to decorate again!
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Permalink Reply by Sue Shepherd on
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I have used both the DecoSheets (from DecoPac) and Kopykake sheets in my Cricut Cake machine. Both work great. The key is how you set your machine. I find the key element that makes all the difference is to use the 'multi-cut' button on my machine, which means that after it cuts the complete image, it will cut it a 2nd time. Otherwise, I find some areas that did not cut all the way through and I end up wasting too much time with my xacto knife finishing the cuts by hand. Personally, I set my machine to: Low Speed, Medium Pressure and Multi-Cut. Hope this is helpful. I also watched a very helpful video once that showed someone using her Cricut and she used a thin metal spatula and would press down any pieces of sugar that would 'rise-up' during cutting and smooth them out immediately once the blade moved on so that the sugar wouldn't catch and ruin the cut design. I do that now and I have incredibly perfect success every time. Good luck!
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Permalink Reply by Sue Duda on
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Thank you all so much for the tips and info..I am anxious to get some and try them out......
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Permalink Reply by Glenda Hughes on
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I use them with the cricut and silhouette and love them but have found that all of them are not created equal. I've tried several brands and have had the best luck with the premium sheets from icingimages. Others seem to seperate from the backing when cutting or printing or wont release from the backing and the wilton sheets are way too expensive.
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I love when our customers send us notes, but here is a note from TLC Challenger Pat Jacoby:
Debbie, just wanted to take a minute to tell you how awesome you premium icing sheets are! I know I have told you before, but we are using them more and more lately because of the designs we are making with our silhouette. They are always fresh, they never crack when going through the printer, and they always peel off with ease! I have been in business for 30 years, and have done a lot of edible pictures and it is nice to now have a product that is this easy to work with!
Can't imagine why anyone would buy any other brand!
THANK YOU!
Pat
Pat Jacoby
Patty-Cakes
Highland, IL
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Permalink Reply by Danielle Dyskin on
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I use the icing sheets from Icing Images a lot for printed images. I have been thinking about getting the Crikut Cake for about a year now - does anyone know if it is the best machine or is another brand better?
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Hi
Both machines are great machines, but since cricut can no longer be connected to your computer, you are limited to the cartridges. We have tested most of the machines on the market and we like the silhouette cameo. It is a tried and true machine. Linda McClure is the expert on the machine and is always happy to answer questions. What sets this machine apart from all others is that not only does ith ave the three point registration system so you can print and then cut out what you orient, but it automatically finds where to cut your print. Other machines may offer the three point registration, but they require you to line it up. We are offering demos on the systems at three shows in march. We are having Linda McClure come in and demo for us and CMSA and tlc winner Chef Mike Terry will be doing demos as well at the the Atlantic city bakery expo, the NCACS in Virginia and the Florida ICED show. We will also be featured at ICES, but that is a long way off!
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