Hello Everyone -

I have an icing recipe that I love, but no matter what I do, my impression mats stick to the icing. I've tried letting my cakes sit at room temp, I've tried letting the icing harden in the fridge... and i just don't know what to try next!
Is there something I can put on the mat to prevent it from sticking? I think my main problem is I use butter in my icing. I'd love any suggestions!

Try brushing it with a light coat of cornstarch first before using it.

Are you using a crusting BC recipe? If not try sticking the iced cake in the freezer for a short time before using the mat then work fast before the icing starts to warm back up.

I've tried putting it in the fridge and as soon as I rub my hand over the mat to press it against the cake, it starts sticking right away! I will try the cornstarch this next time. Do you think powdered sugar would work as well? I don't want the outside to taste funny!

what kind of BC are you using? post recipe if you can!

4 sticks of butter
4C of sweetex
2 tsp vanilla extract
2 tsp butter extract
1 tbsp meringue powder
4 pounds powdered sugar

Sharon I loved so much about your icing, I just wasn't a fan of the wedding bouqet flavoring. I just went back to my old recipe but I've been using the sweetex instead of crisco.

It doesn't sound like it's a crusting BC, have you tried putting it in the freezer to really firm it up?

your fat to sugar ratio is so high you will not crust. you need to cut back on your fat.

try one cup fat to one pound of PS

then it should crust well and you can use the mat

HTH!

That makes sense! Thanks guys! I'm making a cake today so I'll let you know how that turns out (when I use less fat!) I LOVE this website! You guys are the best!