Wafer Card:
Made from potato starch, water and vegetable oil.
Has a light, slightly crispy texture.
Colours appear a bit lighter and have a matte finish.
Best for use on fondant, buttercream or chocolate surfaces.
Budget-friendly and easy to use.
Not suitable for very wet creams (it may soften).
Icing Sheet:
Made from sugar and starch with a soft, flexible texture.
Produces bright, photo-quality colours.
Can be used on almost any cake surface – even whipped cream or mascarpone.
Looks smooth and blends perfectly into the cake.
Slightly sweeter and gives a more professional finish.
In short: Wafer card is a simple and affordable option for fun cakes, while icing sheets give the best print quality and a professional look.