You’ll find round wafer sheets and edible wafer paper in our Food and Bakery sections online. An easy path is to search for “round wafer sheets” and then use filters to narrow down options.

• Browse by category: Food > Baking Ingredients or Cakes to see edible papers and baking wafers.
• Choose type: Edible wafer paper sheets (cut to size) or thin round baking wafers (edible bases).
• Filter details: Look for diameter (for example, 50 mm or 70 mm), sheet thickness (such as 0.40 mm or 0.60 mm), and pack counts.
• Check availability: Use Pickup, Delivery, or Shipping to see what’s in stock in your area.

It depends on how you plan to use them and the look you want.

• 50 mm (about 2 inches): Handy for bite-size treats, petit fours, and smaller cookie or candy bases. They’re compact and easy to portion.
• 70 mm (about 2.75 inches): Better for slightly larger cookies, decorative bases, or bigger toppers where you want more surface area.
• Consider your recipe: Match the wafer size to your mold, cutter, or pan so the base fits cleanly.
• Plan your yield: Smaller rounds typically give you more pieces per pack, which can be helpful for parties or batches.

Review the product’s listed diameter before adding to cart.

Both are edible wafer paper; the measurement refers to thickness.

• 0.40 mm (thinner): Tends to feel lighter and a bit more flexible, which can be helpful for delicate cutouts and simple toppers.
• 0.60 mm (thicker): Typically feels sturdier and may hold shape a bit better for stand-up pieces or layered designs.
• Finish and handling: Thicker sheets can be easier to handle if you’re new to edible paper, while thinner sheets can blend more subtly into decorations.
• Options: Some packs offer vanilla-flavored variations if you prefer a touch of flavor.

If you’re unsure, consider starting with a smaller pack to see which thickness fits your project.

Thin round baking wafers are commonly used as an edible base for cookies and confections.

• As a base: Place batter or dough on top of the wafer so it bakes together for a neat bottom and easy lift.
• Temperature and timing: Follow your recipe’s guidance; wafers can be sensitive to heat, and outcomes may vary by oven.
• Pan prep: A lined baking sheet can help with easy removal.
• Visual checks: Watch for color and texture changes; wafers may become more fragile as they warm.

Because recipes differ, it’s a good idea to test one or two pieces first to gauge how your wafers behave during baking.

Edible wafer paper is starch-based, so it can absorb moisture and soften.

• Contact with moisture: It may curl, wrinkle, or become more fragile when exposed to water, high humidity, or very soft icings.
• Application tips: Apply to a dry surface when possible and handle with dry hands or tools.
• Timing: Adding decorations closer to serving time can help maintain a neater look.
• Storage: Keep unused sheets flat in their packaging or a sealed bag in a cool, dry place.
• Thickness choice: Thicker sheets (e.g., 0.60 mm) can feel a bit sturdier, which some bakers prefer in humid conditions.

Results can vary with environment and ingredients, so a quick test piece can be helpful.