These surfaces offer optimal grip and preserve the colors of the overlay:

– Fondant: Dry, smooth, ideal
– Marzipan: Suitable – if the surface is greasy, dab with icing sugar if necessary
– Smooth buttercream: Possible if chilled and not too soft
– Chocolate (tempered): Very good – dry, solid surface provides adhesion

Tip: For moist creams, simply apply a thin layer of fondant as protection.

These surfaces contain too much moisture or grease – the overlay may curl, dissolve or fade:

– Cream and creams
– Cream cheese and quark creams
– Fruit mirrors, jams or jellies

Tip: Only place on such surfaces directly before serving or use a protective layer (e.g. fondant, marzipan, chocolate).

– Fondant & chocolate: 4–6 hours in advance or the day before
– Buttercream (dry): 2–4 hours before
– Moist creams: Only use immediately before serving!

Never leave it on damp surfaces overnight – the overlay may dissolve completely.

If you still want to use cream, quark, or cream cheese, here's how it works:

1. Use protective layer:
Place a thin layer of fondant or marzipan between the cream and the topping.

2. Play the DJ very late:
It is best to place it just before cutting.

3. Chocolate as a seal:
Apply a thin layer of chocolate coating or icing, let it dry, and then place the topper on top.

Prepare:
Make sure the cake is smooth and as dry as possible. Remove the topper from the packaging just before placing it.

Peel off transfer film:
Carefully remove. If it sticks, place it briefly on a cool surface or refrigerate for 10–20 seconds.

Apply & smooth:
Place the overlay in the middle and press lightly from the inside outwards.
Optional: Lightly fix with a brush or cloth.

Gluing (if necessary):
If adhesion is poor, apply a very thin layer of edible glue, honey or apricot jam.
Usually not necessary on fondant.

– Store cakes in a cool, dry place (not in a damp refrigerator)
– Protect from direct sunlight and moisture
– When using cream or similar, place the topping on the cake just before serving