Storing baked cookies--Who has worked with wafer paper?

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Hi! I'm baking a large quantity of sugar cookies ahead of time for an event at the end of the month. They will be iced and affixed with an edible wafer paper image. Ok to ice and freeze? With wafer paper, should I freeze with the paper, or defrost, spritz, and affix the paper afterward? Thanks!
 
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I've used wafer paper and taken two classes exclusively on wafer paper. You cannot freeze wafer paper. It's made from potato starch. If you freeze the cookies, as they come up to room temperature condensation will form on the cookie. The moisture will cause the potato starch to disintegrate.

You can make the cookies about a week in advance. Then store them in a very air container. They should hold for a week.

Make sure you Royal icing is very dry before affixing the wafer paper. Any moisture in the icing will cause the paper disintegrate. So the icing has to dry at least overnight before attaching the wafer paper.
 
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How did you attach the wafer paper?

Piping gel. You can use corn syrup as well. But whatever is used must be used sparingly. Corn syrup (also ingredient in piping gel) is a type of sugar. So it’s hygroscopic meaning it pulls water from the environment.
 
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Anything going in the freezer must be wrapped air tight. Freezers and refrigerators have evaporators to remove moisture from the air. If the dry air gets into the packaging, it will cause the baked goods to dry out.

When food damaged by the dry air renders it unfit for consumption, we call it freezer burn. Freezer Burn is indicated by the crusty layer of ice crystals on the product and visible changes to color and/or texture of the food product.

The crystals form when the dry air evaporates the water on the surface of the product. But food can dry out long before the telltale sign of freezer burn. It only takes overnight storage in the refrigerator to dry out a freshly baked cake.

Anything placed in the freezer should be vacuum sealed or wrapped with plastic wrap that is in direct contact with the food to ensure no dry air between the product and plastic wrap. Cookies should be in a single layer.

Damage to the quality of baked goods stored in the freezer or refrigerator is the reason bakers freeze the raw dough then bake as needed instead of freezing the baked cookies.
 

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