Pretty new to this site and saw a buttercream iced cake that had a diamond shaped pattern on the sides. How do I get this effect? Is it a pattern, hard to do? Have also seen this before on fondant covered cakes with dots on the points of the diamonds. Thanks for your help!
I use a diamond impression mat; it is plastic and you press it into the side of the crusted BC or fondant right after you aply it.
I used a triangle ruler and a bench scraper to mark the cake. It worked and then I found the impression mat, It was done so fast and accurate.
I use a diamond ; it is plastic and you press it into the side of the crusted BC or fondant right after you aply it.
Sharon, do you have to dust the mat with powdered sugar/corn starch or anything before pressing it into the buttercream so it doesn't stick or pull any of the icing off? I just purchased one of those mats (from you!) but I haven't used it yet.
It depends on the recipe of b'cream you use and how much it crusts if the mat needs any treating. It will not hurt in any case to lightly dust it
OR if your icing does not crust (you are able to lightly touch it and no icing comes off on your finger) you can put a piece of tulle between the mat & the icing.
I'm checking these out now. There are a ton of sizes. Does anyone recommend a good size to start with?