Embossed Fondant

Decorating By CakesByJen2 Updated 31 Oct 2008 , 10:47pm by karateka

CakesByJen2 Posted 31 Oct 2008 , 7:16pm
post #1 of 6

When covering a cake with fondant that has been embossed with an impression mat, how on earth do you smooth it down the side of the cake without messing up the pattern?? I tried this for the first time today, and was not happy with the result. Is there a trick?

5 replies
Beckalita Posted 31 Oct 2008 , 7:30pm
post #2 of 6

i was always taught to use the impression mat AFTER the fondant is on the cake (with the exception of ribbons)
HTH

karateka Posted 31 Oct 2008 , 7:33pm
post #3 of 6

I was shown how to do that by a Caljava rep at the OSSAS last year. He took a piece of foam that they use to package their pre-made flowers and used it to smooth the fondant. Worked great and no mess-up of the impressions....

stampinron Posted 31 Oct 2008 , 8:39pm
post #4 of 6

Can you describe this foam? Is it soft?

debo_04 Posted 31 Oct 2008 , 8:56pm
post #5 of 6

I was told to use a sponge. Not the hard kitchen type, but the soft foam type sponge. I did a leather tooled cake and it was really hard, but with a few practice rounds I found that gentle hands and the sponge worked best. The top tier I just couldn't get right because of that very issue. I was so fed up I re-did the bottom layer at the last minute with the sponge and it really did work better. Now every time I look at the pictures I wish I had re-done the top also!!

karateka Posted 31 Oct 2008 , 10:47pm
post #6 of 6

Yes, it was soft foam like you would package something fragile with. Kind of like a sponge....

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