Silicone Onlays represent the latest innovation in cake decorating and offer the ability to apply beautiful and intricate designs to cakes very quickly when compared to conventional stencils. This is the official, step by step tutorial written by Chef Dominic Palazzolo which contains his recommendations on how to use this amazing new tool.
Covered cake, fondant or buttercream
Fondant glue (3 parts corn syrup and 1 part water)
Rolling pin, small
Silicone Onlay by Marvelous Molds
Stiffened fondant/gumpaste/molding chocolate for the silicone onlay
Step By Step Instructions
for using Silicone Onlays to create effects like Moroccan Lace or skip to video
1. Cover cake with fondant or buttercream. If buttercream is used, chill until firm or allow to crust.
2. Lightly cornstarch the Silicone Onlay.
3. Stiffen fondant with tylose, CMC or powdered sugar. Roll your fondant out to a setting of 2 on your Kitchen Aid Pasta attachment or 1/16 inch thickness using a rolling pin.
4. Lay fondant on the onlay and using light, quick strokes roll with a small rolling pin until trimming blades cut through the fondant completely.
5. Remove excess fondant in the outer edge and brush adhesive evenly over fondant. Adhesive Recipe: 3 parts corn syrup, 1 part water.
6. Remove unwanted pieces of fondant from the onlay.
7. Gently stretch the onlay on all sides to loosen the fondant.
8. Allign the onlay onto the cake and press gently on back of the onlay to get the fondant to adhere to the cake.
9. Carefully peel back the onlay from the the cake, while ensuring the fondant has adhered to the cake.