This is a question many customers ask themselves when making their selection during the ordering process.
That's exactly why I'm explaining here what really matters.
Printable fondant paper is very thin, comparable to regular paper. While it is flexible,
it can easily break, especially at the edges. It is also sensitive to moisture.
On water-based surfaces like cream, mascarpone, or cream cheese frosting, the
fondant paper can dissolve if it stays on the cake for too long. Without a fondant backing, the
cake topper should therefore only be placed on the cake shortly before serving.
It works perfectly on dry cakes without frosting. The topper also holds well on fat-based surfaces
like buttercream or chocolate, but it can become slightly wavy in the refrigerator.
A fondant backing protects the cake topper from moisture, reduces the risk
of breakage, and generally provides significantly more stability.
Although fondant itself is not completely insensitive to moisture, with a fondant backing
the decoration lasts much longer. The topper remains smooth and does not become wavy even in the
refrigerator. On buttercream or chocolate, toppers with a fondant backing can stay on the cake
for several hours or even days without problems.
All our cake toppers are meticulously handmade.
They are printed, hand-cut, and, if desired, glued onto a
fondant backing with edible glue. For this, the fondant is rolled out to about two millimeters, the topper is glued on
and cut out precisely again. Afterwards, everything is fixed to foil, packaged, and shipped.
The series of pictures below clearly shows the difference between the two variants and helps in
deciding which solution is right for your cake.
