Icing Sheet is Dry & Brittle
This is mostly caused by dry conditions or if it was left open for a period of time and started to separate from the plastic or chip and crack.
Fill a container or pot with hot boiling water. Hold the sheet a distance from the steam for 1 to 2 minutes to soak up the steam. Don't do this for too long, it might become too moist. Alternatively you can place it in the refrigerator for a few minutes - also not too long.
Icing Sheet is Too Moist or doesn't want to come of from the backing Sheet
One of the ingredients is Corn Flour, if the image is out for too long in moist conditions the corn flour will soak up the air and stick to the backing sheet.
Humidity in the air and dark colours in printing is the most common causes for a moist sheet. Remedy: Preheat your oven to +/- 70 degrees Celsius. Place the image facing upwards in the oven for 2 to 3 minutes. remove from the oven and place on a dry clean surface. (a granite surface works well.) Leave 1 to 2 minutes to cool. Peel of gently from the back sheet if the sheet feels steady enough. Pat image gently to prevent air bubbles forming in the cake. Process might need to be repeated if the sheet is still a bit soft and don't release easily.
Use an Icing Sheet
Butter Cream Icing
With dry hands, place the sheet on a freshly decorated cake, pat down to ensure no air bubbles form underneath the sheet. Leave for about 20 minutes to merge with the butter cream icing. The picture will become moist and have a shiny look. Please ensure that you do not use to much butter. It might make the picture too wet, also make sure that there is no contact with water, steam etc. which can form droplets on the sheet and smear the ink of the picture
Plastic Icing (Fondant)
Dampen a clean sponge and rub the area where the picture will be placed. Dry hands thoroughly and place the picture on the dampened area. Lightly pat, take a rolling pin and roll gently from left to right to ensure no air bubbles will form. Finish of decorations to your taste.
Line your tin with wax paper,place the pre-frozen ice cream in your cake pan. Place into the freezer for approximately 2 hours. Remove ice cream from freezer and Quickly spread a thin layer of whipped cream on top of the cake. Place the image on top, smooth out with dry hands and place back in the freezer for 3 hours. Remove the cake from freezer and decorate a piping border around the image. Return to the freezer until ready to serve.