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Punch.Cut.Decorate! FAQs

What are Sugar Sheets?

  • Sugar Sheets are edible, flexible decorating paper. Use them to cut or punch virtually any shape or border design for cakes, cupcakes and other desserts.
  • It’s easy to use Wilton punches with inserts to create shapes with Sugar Sheets! Two types are available:
    • Border punches and inserts, which cut wide shaped strips for cake borders.
    • Single punches and inserts cut individual shapes such as hearts or flowers. Use these shapes to accent cakes, cupcakes, cookies—virtually any dessert!
  • You can also cut fun freehand shapes with Sugar Sheets, using Wilton cutting tools such as the Slide-N-Cut™ Edge Cutter and the Rotary Cutter, food-safe scissors or a scissors or a craft knife. Or, tear off accent pieces, shape into curls for bows or quilling effects, and so much more.

Why is the Punch.Cut.Decorate!™ system such an exciting new way to decorate?

  • We make it easy…you make it amazing!™ With Sugar Sheets!, creating a great decorated cake is something everyone can do. Simple or sophisticated—it’s up to you. From pre-cut letters for messages to punched hearts or flowers, even beginners can make an unforgettable decorated dessert using Sugar Sheets! products.
  • Sugar Sheets! also have the versatility to create even more impressive effects. Use border punches and inserts to turn out openwork and shaped designs that frame your cake in dazzling new ways. Build multi-layered shapes, such as hearts and balloons, three-dimensional toppers, such as bows or streamers, and amazing stand-up flowers, including daisies and ribbon roses.
  • You’ll find the colors you need to match any party! A rainbow of Sugar Sheets! colors are available in light and bright solid colors and lively patterns that bring the versatility of paper crafting to your cakes and treats.
  • The convenience of off-cake decorating. With Sugar Sheets!, you can be sure your decorations are perfect before you place them on the cake. It’s easy to add fun effects to your cut pieces—add Pearl Dust™ or Sparkling Sugar accents, write messages or draw designs with FoodWriter® Edible Color Markers or attach other cut Sugar Sheets! pieces to your main shape for layered effects.

How do I get started with Sugar Sheets?

  • Plan your design before you start decorating. Choose the elements you want on your cake, including colors, borders, single shapes, message, etc.
  • Keep Sugar Sheets! decorations protected before you put them on the cake. Use the Wilton Gum Paste Storage Board or plastic wrap to cover cut or punched pieces until you need them.
  • Remove only what you need from the Sugar Sheets! package. It’s important to keep Sugar Sheets! fresh and flexible, so only take out the portion you are working with as you need it. Put back what you don’t use immediately.
  • To use: Remove Sugar Sheet! from resealable package. To protect the product, the Sugar Sheets! package fits tightly around the sheet. To remove the sheet from the package, we suggest you lift only the sheet and its backing material out, leaving the paperboard insert in place. Gently fold the sides of the package to help ease the sheet out of the package without damaging it.
  • Peel off the portion you will need from backing. Return remaining portion to the package and seal to prevent drying. Cut or punch designs. Place shiny side down on freshly iced surface. Decorations need moisture to blend into icing or fondant. If icing is dry, spray a light mist of water on the cake or brush the back of the Sugar Sheets! piece with Piping Gel. Store unused portions in their resealable package in a cool, dry place. To prevent breakage, avoid folding.

What do I do if Sugar Sheets crack when I cut or punch shapes?

  • Cracking means Sugar Sheets have become dry.
  • Brush a little water on the shiny side of the sheet, using light to medium pressure and a broad tipped, angled brush. The Wilton Brush Set includes a bevel-tip brush that works well. Do not over-saturate.
  • Let Sugar Sheet sit for 10-20 minutes before cutting or punching.
  • Apply cut or punched pieces to cakes immediately. If pieces begin to curl, place on a flat surface and gently smooth with your finger before applying to cake.

What do I do if Sugar Sheets stick inside the punches?

If your Sugar Sheets! get caught in the punch, carefully remove the top portion of the cutting insert to release the sheet. Make sure the cutting inserts are clear of any material, replace the cutting insert in the punch and reposition the sheet to cut.

How do I cleanly peel away letters from Sugar Sheets Alphabet sets?

  • The Sugar Sheets Alphabet and Numbers sets are pre-cut, allowing you to peel and place for easy messaging. Centers of letters and numbers are NOT pre-cut; this would create small pieces of backing material which would be difficult to remove. Centers are easy to hand-cut and remove with a sharp knife once the letter has been removed from the backing sheet.
  • Gently peel letters away from the backing.
  • If small excess pieces remain in letters after peeling, use scissors, a small sharp knife or a toothpick to trim or punch them away.

How do I store Sugar Sheets?

  • Place unused portions back into the original, resealable package. Press excess air out of the package and reseal.
  • Always store flat. Do not bend or fold.
  • Leave backing on any unused sheets/pieces.
  • For best appearance, do not store multiple colors or patterns together in the same package.
  • Store in a cool, dry place.
  • Do not store under heavy objects.
  • Sugar Sheets! designs that are layered on the surface of a cake may be refrigerated; however, dimensional designs are not recommended for refrigeration.

Using Punches

  • Border and single-shape punches are made to work with cutting inserts. Each punch comes with one insert. Other insert shapes are sold separately.
  • Punches work with Sugar Sheets!, Gum Paste or a 50/50 blend of Gum Paste and Rolled Fondant.

How do I get started with Punches?

To use Border Punches/Inserts:

  1. Remove protective silicone cap to separate the top and bottom cutting inserts. Lift up the top of the punch and place the bottom cutting insert in the base of the punch. Close punch and place the top insert in the punch.
  2. For use with Sugar Sheets!: Remove backing from the sheet. Open the punch and position the sheet for cutting with the shiny side up. Close the top of the punch.
  3. For use with Gum Paste or a 50/50 blend of Gum Paste and Rolled Fondant: Roll out approximately 1/16 in. thick. Open the punch and carefully position the material. Gently close the top of the punch.
  4. Using your fingertips, slowly but firmly and with even pressure on all sides of the top cutting insert, push down to punch design. Lift top of punch, carefully move the material to the next cutting position and repeat until the desired number of pieces are cut.
  5. If cut piece does not release, gently lift the top cutting insert and shift back and forth until piece releases.

To use Single-Shape Punches/Inserts:

  1. Remove protective silicone cap to separate the top and bottom cutting inserts. Lift up the top of the punch and place the bottom cutting insert in the base of the punch. Close punch and place the top insert in the punch.
  2. For use with Sugar Sheets: Remove backing from the sheet. Open the punch and position the sheet for cutting with the shiny side up. Close the top of the punch.
  3. For use with Gum Paste or a 50/50 blend of Gum Paste and Rolled Fondant: Roll out approximately 1/16 in. thick. Open the punch and carefully position the material. Gently close the top of the punch.
  4. Using your fingertips, slowly but firmly and with even pressure on all sides of the top cutting insert, push down to punch design. Repeat until all desired pieces are cut.
  5. If cut piece does not release, gently lift the top cutting insert and shift back and forth until piece releases.
  • Always punch using a straight up and down pressing motion.
  • Apply even, steady pressure to achieve the best cut.
  • For best results and cleanest cut, do not punch right to the edge of the sheet. Leave a small amount of clearance around the shape.

How do I clean and store my punches?

  • Hand washing works best.
  • Do not submerge the punch base. It can be wiped clean with a damp cloth.
  • When completely dry, replace the silicone cap. This protects the plates and keeps the insert pieces together.

Can cakes decorated with Sugar Sheets be refrigerated or frozen?

  • Cakes decorated with sugar sheets that are layered on the surface of the cake may be refrigerated or frozen. However, we do not recommend refrigerating or freezing dimensional designs as the humidity in the refrigerator can cause these designs to wilt.

Can I use Sugar Sheets! in an food-safe electronic cutting machine?

Sure, although the Wilton line of Punch. Cut. Decorate!™ tools is so robust that we don't think you need to! Between our punches with interchangeable inserts, and our cutting tools with clean-cutting blade wheels, it's so easy to create shapes, borders, and more. However, if you'd like to use a food-safe electronic cutting machine, we recommend the following tips for best results:

  • Be sure to remove the Sugar Sheets! from the plastic backing or the blade will not cut through them.
  • Sugar Sheets! must be smoothly and firmly adhered to a cutting mat with shortening (brushed on with pastry brush) before being loaded into machine.
  • Setting your machine for medium pressure is optimal. Low pressure does not cut all the way through the Sugar Sheets! and high pressure drags the Sugar Sheets! around the blade.
  • Note that some of the most intricate designs available on electronic cutting machines are not ideal for use with Sugar Sheets! but following the tips outlined above will help lead to successful results for a majority of designs.

Attaching Sugar Sheets! decorations together

There are several ways to attach your Sugar Sheets! pieces together to create layered effects, cake toppers and more. The material you use to attach depends on how your piece will be used.

  • Above-the-cake decorations: For toppers, dimensional flowers and more, spread a thin layer of Candy Melts candy on shiny sides to attachpieces. Candy gives you the strength needed for decorations to stand up.
  • Flat decorations: To layer pieces together which will lay flat against your cake or treat, use Dab-N-Hold Edible Adhesive or piping gel. If attaching pieces to a freshly iced surface, your piece will hold without applying anything. If icing has crusted, use Dab-N-Hold or piping gel.

When I use the stamps and color, my design is not stamping correctly. What am I doing wrong?

  • Be sure to wash and dry your stamp thoroughly before use. The initial wash helps the foam absorb and evenly deliver color. Brush a thin even, layer of Dab-N-Color Edible Color to the area of the stamp you are trying to color and use firm, even pressure when stamping.

How do I brush color evenly on the stamp? It beads during application.

  • Brush a thin even, layer of Dab-N-Color Edible Color to the area of the stamp you are trying to color. Although it may bead or appear to be applied unevenly, our stamps and color have been designed to work together to create your desired result.

How do I eliminate bleeding of the adhesive through my Sugar Sheet!?

  • Apply Dab-N-Hold Edible Adhesive in small drops to adhere Sugar Sheets!. When covering a large area, use a brush to apply a thin, even layer of adhesive. Never saturate Sugar Sheets! with Dab-N-Hold.

What do I do if Sugar Sheets! stick when I try to remove them from the plastic backing?

To be sure Sugar Sheets! peel from backing in one piece, just place the sealed package in the freezer for 3 to 5 minutes. Store any remaining pieces in the package for later use.