Wafer Papers / White Wafer Sheets

Thickness 0.3 mm, pack of 100 sheets. Ultra-thin format, suitable for uses where the sheet must "disappear" under the piece without creating noticeable relief (macaron base, nougat base, calisson base). This thinness also allows printing with edible inks for complex decorations.

Thickness 0.6 mm, pack of 50 sheets. Stiffer format, ideal for decorations that require firmness (wafer flowers, cut-out butterflies, decorative plaques, shaped 3D forms). The superior rigidity also allows moistening and folding the sheet without tearing.

Simple and transparent composition:

Potato starch, main ingredient that gives the translucent and neutral consistency

Water, base of the dough before drying

No allergens (gluten-free, egg-free, dairy-free, nut-free, soy-free). Non-GMO. No preservatives. No coloring. No added flavoring. This pure composition makes the wafer paper compatible with almost all diets (gluten-free, vegan, free of major allergens), making it an asset for pastry chefs serving clients with varied diets.

Dimensions: 21 × 29.7 cm (standard A4 size)

The A4 size is the universal standard that fits all uses:

Cut into small pieces for macaron bases, nougats, calissons (1 A4 sheet yields several dozen small formats)

Cut into decorative shapes (flowers, butterflies, stars, custom shapes)

Use whole for large baking sheets

Compatible with standard A4 food printers if you want to customize with edible inks

Wafer paper is completely neutral in taste and smell. Once moistened by the preparations placed on it (hot nougat, macaron batter, ganache), it softens and becomes almost imperceptible when tasting. This neutrality is essential; you want the sheet to fulfill its technical function (non-stick or decorative) without altering the taste of your creations. No "cardboard" or "paper" aftertaste like some low-quality substitutes.

Sheets can be stacked without difficulty to create larger surfaces or to thicken a decoration. To join 2 sheets side by side, lightly moisten the edges to be glued with a brush (pure water or light syrup), then press gently. The sheets bond in a few seconds. For layering (reinforcing an area), same process: light moistening between sheets, gentle pressure, dry for 30 minutes before handling.

Ideal storage to preserve quality over time:

Away from humidity, the number one enemy of wafer paper (humidity softens the sheets and can cause them to stick together)

Away from heat, which could weaken the structure

Away from direct sunlight, which could yellow the sheets over time

Ideally in an airtight bag or closed box, at stable room temperature. Properly stored, wafer paper retains all its properties for several months. If your sheets become slightly soft or sticky, the ambient humidity is too high; transfer them to a drier place immediately.

Classic primary use, Provence nougat and all its variants (white nougat, black nougat, nougat with dried fruits). The wafer paper is placed at the bottom and top of the mold, the nougat is poured between the two. Once cooled, you unmold and cut without the nougat sticking to the support. The same applies to Aix calissons, where the wafer base is part of the traditional recipe. Recommended thickness for these uses is 0.3 mm.

For macarons, some pastry chefs place their shells directly on wafer sheets laid on the baking tray. This facilitates post-baking removal and avoids using parchment paper. For oven baking fragile items (very thin shortbreads, gourmet biscuits, meringues), wafer paper replaces parchment paper, avoiding any non-edible residue. 0.3 mm thickness is ideal for these baking uses.

For contemporary cake design, wafer paper allows creating airy and delicate edible decorations:

Wafer flowers, cut with flower-shaped cutters, slightly moistened and shaped into 3D petals, dried before placing on the cake

Butterflies and insects, painted with edible ink, cut out and folded to give volume to the wings

Decorative plaques, painted or printed, placed whole on top of a cake or cut into strips to decorate the sides

0.6 mm thickness is highly recommended for these decorative uses (rigidity needed to maintain shapes).

Wafer paper is remarkably suited for food printing. With a printer equipped with special edible inks, you can print photos, patterns, or logos directly onto wafer sheets. Typical uses:

Personalized photos on birthday cakes (portrait of the celebrant or company logo)

Custom decorative patterns for cake designers

Edible business cards or sweet notes placed on desserts

For this use, 0.3 mm thickness is generally preferred as it feeds better through standard printers and produces a sharper print.

For candied fruits, fruit jellies, and all sticky confections, wafer paper is placed between the candy and its cutting or drying surface. It prevents pieces from sticking to each other during storage. Widely used in traditional confectionery for fruit candies, soft caramels, and shaped marzipan.

A strong trend in cake design in recent years, airy decorations made of wafer paper take all imaginable forms: realistic flowers (roses, peonies, daisies), tropical leaves, fairy wings, air rings for "veil" effects, modern geometric patterns. Cake designers use wafer paper to create visually spectacular pieces that would seem impossible to make with traditional fondant (too heavy) or regular paper (not edible). It is the signature tool of contemporary creations going viral on social media.

Wafer paper is cut with:

Scissors, for simple shapes and free contours

Precision cutter, for detailed patterns on a cutting mat

Metal cutters, ideal for repetitive shapes (flowers, stars, circles), used like for sugar paste

Electronic food cutting machine, for very precise shapes and custom patterns in series

Tip: place the wafer sheet on a silicone mat or clean board to make cutting easier without snagging.

Step-by-step technique:

1. Cut your petals with a flower-shaped cutter

2. Lightly spray water (or brush a damp brush over the surface)

3. Immediately shape the petal between your fingers or with a modeling tool to add volume (hollow the center, curve the edges)

4. Place the moistened petal on a support (polystyrene ball, flower holder, honeycomb paper)

5. Let dry for 30 minutes to 1 hour in open air; the petal hardens while keeping its shape

6. Assemble the petals on a flower base (sugar paste ball, for example) to create the complete flower

Use the 0.6 mm thickness for this type of 3D modeling.

Several techniques depending on the desired effect:

Brush and diluted edible colorant, applied directly on the sheet for a watercolor effect

Edible color spray, sprayed for a uniform or gradient effect

Edible inks with a dedicated printer, for precise patterns and photos

Edible powders applied with a dry brush on a slightly moistened surface, for a "powdered" or "aged" effect

Warning, use ONLY food-certified products, never non-edible paints or colorants.

Wafer paper is sensitive to moisture, so the timing of placing it on the cake is crucial. Golden rule: place your wafer decorations as late as possible before serving, ideally within the hour before tasting. If placed too early, the moisture from ganache, icing, or cream will gradually soften the decorations, causing them to lose their shape.

To attach an edible wafer decoration to a cake, use a small drop of glucose, piping gel, or sugar water as glue. Avoid glues that are too wet as they will soak the wafer.

0.3 mm thickness, thin and flexible

• Baking bases (nougat, calisson, macarons)

• Printing with edible ink

• Small simple flat decorations

• When the sheet must "disappear" under the piece

0.6 mm thickness, more rigid

• Modeled 3D decorations (flowers, butterflies)

• Decorative sheets that must keep their shape

• Precise cutting with cookie cutters or machines

• Decorations that will tolerate some cake moisture

Many pastry chefs keep both thicknesses in stock to cover all uses.

To color or print your wafer paper, Patissland offers a range of edible inks and colorings:

Gel food colorings (brush application)

Colored food sprays (quick uniform effect)

Colored food powders (vintage and powdered effects)

Edible inks for food printers (photo and pattern printing)

Choose according to your technique and desired effect.

Patissland offers metal cookie cutters in all shapes (flowers, stars, butterflies, letters, geometric shapes) compatible with cutting wafer paper. For large productions (weddings, events), a set of cookie cutters saves you a lot of time compared to manual cutting with a craft knife.

To assemble your wafer flowers on a solid base, you need a sugar paste flower center. Patissland offers a wide range of professional-quality sugar pastes (Saracino, Azucren Elite) compatible with wafer decorations. The combination of wafer + sugar paste is a modern cake design standard.

Once your cake is decorated with wafer flowers and butterflies, present it on a 12 mm cake drum (white for contemporary cake design or silver for weddings and formal events). The height of the drum provides the perfect visual base and makes it easier to safely transport your decorated creation.

To attach your wafer decorations to the cake, use glucose or piping gel as edible glue. Patissland offers these technical products in suitable sizes. Just a small drop per decoration is enough, applied with a toothpick on the back of the wafer piece before placing it on the cake.

Yes, absolutely. Wafer paper is fully edible and digestible. Made only from potato starch and water, it digests easily like any other starch-based food. You can consume it whole without removing it (for example on nougat). Once in the mouth, it melts within seconds on contact with saliva, leaving no unpleasant residue.

Yes, this wafer paper suits many dietary regimes:

Gluten-free, potato starch is naturally gluten-free

Vegan, no animal-derived ingredients

Egg-free, milk-free, soy-free, nut-free, ideal for common food allergies

Non-GMO

It is one of the few decorative pastry supports compatible with almost all diets, making it an asset for professionals serving customers with diverse dietary needs.

For some uses yes, but not all. Wafer paper is a good substitute for parchment paper for:

The gentle baking (up to about 180°C)

The delicate pieces (macarons, very thin shortbreads, meringues)

The mold bases in confectionery (nougat, calisson)

However, for baking at very high temperatures (above 200°C) or very greasy items that sweat during baking, classic parchment paper remains preferable. Wafer paper can brown or deform under extreme heat.

NO. A regular printer uses NON-EDIBLE inks (based on chemical solvents) that would contaminate the wafer paper and make it inedible. To print on wafer paper, you MUST use a dedicated food printer with certified edible inks. These devices are available in professional (cake designers) and amateur versions. Patissland offers a collection dedicated to edible printing with inks and wafer papers prepared for this use.

Once the package is opened, store the wafer paper in a hermetic bag or a closed box, away from moisture and light. Properly stored, the paper retains its properties for several months without losing quality. If you notice the sheets becoming soft, sticky to each other, or yellowing, it means they have absorbed too much ambient moisture. Use them quickly or discard them if they are really degraded.

At moderate temperatures (up to about 180°C), it remains translucent white. Above 200°C, it starts to brown gradually, which can affect the visual appearance of the pieces. For high-temperature baking, watch your pieces carefully and prefer classic parchment paper. For decorative uses (without baking), no coloring issues, the paper remains translucent white as long as it is not exposed to direct heat.

Two totally different products that should not be confused:

Wafer paper (this product), made from potato starch, translucent white, flat A4 format, for pastry and Western decoration use

Rice paper, made from rice flour, round, semi-transparent, to be moistened before use, used for spring rolls and Asian cooking

These two products have completely different textures, tastes, and uses. Wafer paper is the traditional European pastry tool, rice paper is the tool of Asian cuisine.

Yes, it is even necessary for certain decorative uses (shaping flowers, folding butterflies, 3D modeling). Lightly spray water or brush a slightly damp brush over the surface. The paper becomes flexible and malleable within seconds. Be careful with the amount; too much moisture and the paper dissolves. To regain its rigidity, let it air dry for 30 minutes to 1 hour depending on thickness.

Depending on the thickness:

Thickness 0.3 mm: pack of 100 sheets A4

Thickness 0.6 mm: pack of 50 sheets A4

The 100-sheet 0.3 mm format easily covers several months of use for a regular professional pastry chef (average consumption 5 to 10 sheets per week depending on volume). The 50-sheet 0.6 mm format is for more occasional use for specific decorations.

Yes. Our wafer paper is certified for direct food contact according to current European standards. It is specifically designed for pastry and confectionery, with full traceability of raw materials (potato starch + water, no additives). For professionals subject to HACCP audits, technical data sheets are available on request to support your quality documentation.