I have a couple of impression mats, but I can't seem to make them work right. I have tried using them on fondant covered cake and on buttercream. On fondant I can't get a good impression and on buttercream it sticks to the cake. Does anyone have any suggestions? I really love the look of the mats on cakes. I have seen so many beautiful cakes on this site. Help Please
I can't be of much help on fondant...but, on BC let your icing crust, wait until the bc is crusted, press into the cake, I rub my hand (others use rollers) all over the impression until I am certain it is in there good. Pull away the mat, wipe it off, line up the design and press again on the next section.
Hope this helps,
Here is a link that tells how to use impression mats (texture mats) on gingerbread, buttercream, fondant, and chocolate: http://www.countrykitchensa.com/pdf_files/texture_sheets.pdf
I looked again and the link didn't show impression mats on gingerbread, but it is easy. Roll out gingerbread (use a recipe that has no baking soda or powder so it keeps its shape), then, place impression mat over gingerbread and roll firmly over one time. Bake. Gingerbread recipe is very important. Let me know if you need a non-raising dough.
When using it on BC, it helps to let the BC crust a bit and dust the impression mat with cornstarch so it doesn't stick.
I dust mine with powdered sugar.
Can you use meringue BC with these sheets?