Order and apply designer strips

 

Square Shaped Cake in Inches

Linear Inches Needed to Wrap Cake

4 in.

16 in. (2 strips)

6 in.

24 in. (3 strips)

8 in.

32 in. (4 strips)

10 in.

40 in. (4 strips)

12 in.

48 in. (5 strips)

14 in.

56 in. (6 strips)

16 in.

64 in. (7 strips)

18 in.

72 in. (8 strips)

Round Shaped Cake in Inches

Linear Inches Needed to Wrap Cake

5 in.

16 in. (2 strips)

6 in.

19 in. (2 strips)

7 in.

22 in. (3 strips)

8 in.

25.12 in. (3 strips)

9 in.

28.26 in. (3 strips)

10 in.

31.4 in. (4 strips)

12 in.

37.68 in. (4 strips)

14 in.

44 in. (5 strips)

16 in.

50.24 in. (6 strips)

18 in.

56.52 in. (6 strips)

                 

 
 
 
 
 
 

General Suggestions for Best Results

  • For best results, use buttercream or fondant icing.
  • Use a razor type knife to trim the white edges from the long ends of each designer strip before applying the Designer Prints™ to the cake.
  • Return all images to the zipper bag as soon as they are no longer needed.
  • Apply your Designer Prints™ before your buttercream icing has formed a crust.
  • If your buttercream has formed a crust, use a slight mist of plain water to moisten the icing so the Designer Prints™ will adhere to the cake.
  • Trim the last strip while it is still attached to the backing strip to avoid waste.
  • Use a razor type knife to trim the last strip from the bottom-up after applying it to the cake.
  • When building tiered cakes, assemble cakes completely before beginning to apply the decorations.
  • To apply Designer Prints™ to fondant, moisten fondant with a brush and plain water only where the Designer Prints™ will be applied.