I have purchased this cutter and I am anxious to use it. However, I want to do a treatment around the top edges but don't know how to do it.
I wish I had a pic but it is a Marion Frost diamond cutter and the cake can be found where ever you see this diamond cutter. A pic is on the country kitchen website.
Can someone pleeeeease tell me how to do the treatment around the top edges.
Is that a fondant crimper maybe?
Not too sure what you mean by a top treatment? I've just looked at the country kitchen website and the pic they have there. Did you want to recreate the effect they have in the photo?? They use a crimping tool to get that draped look. You'll need the closed curve serrated one.
I just realised that I typed in the wrong crimper!! It's the closed scallop....sorry
Is there a specific name for this crimper?
Are crimpers hard to use. I have a couple that I have never used. It never occurred to me that this is what the technique would be.
It's called a closed scallop crimper.
The trick to crimping is to pinch the paste and pull up slightly. It does take abit of practice to get the effect right.