MiriamG Posted 31 Aug 2009 , 12:44am
post #1 of

Has anyone every used a stencil to create a royal icing design on a fondant covered cake (instead of hand piping)?

Is there a special technique to make sure it doesn't smudge and that the stencil adheres to the cake while you're doing it, without ruining the fondant?

Thanks for the tips!

8 replies
xstitcher Posted 31 Aug 2009 , 1:17am
post #2 of

Here are just some threads from CC that will help with stenciling on fondant covered cakes:


Here's a tutorial:


MiriamG Posted 31 Aug 2009 , 2:07pm
post #3 of

Fantastic - thank you so much!!

momg9 Posted 31 Aug 2009 , 3:59pm
post #4 of

I just stenciled for the first time this weekend. I was practicing for my son's wedding cake later this month. I used black royal icing on white fondant and stencils from Jo anns. I found it very easy. I just held the stencil on with my left hand and iced over it with my right hand using my small angled spatula the same as if I were icing the sides of a cake. I had to press pretty hard, but it turned out great. The stencil pulled right off with no smearing at all.

MiriamG Posted 31 Aug 2009 , 4:04pm
post #5 of

That's very encouraging - thanks! I'm also going to do black stencil on white fondant. Did you grease the stencil before you put it on the cake, or just 'as is?'


Flintstone691961 Posted 31 Aug 2009 , 4:07pm
post #6 of

I'm going to have to try this. sprayed a stencil but never tried it with royal icing. can you use a thinned buttercream?

momg9 Posted 31 Aug 2009 , 4:37pm
post #7 of
Originally Posted by MiriamG

That's very encouraging - thanks! I'm also going to do black stencil on white fondant. Did you grease the stencil before you put it on the cake, or just 'as is?'


I just used as is.

NATALIESCAKES Posted 16 Jun 2010 , 4:34pm
post #8 of

Hi Everyone!!

I tried a stencil a couple weeks ago and it didn't work out.. not sure if i had my icing too thick?? or what but it went under the stencil and then i had peeks when removing the stencil.. can someone send me the exact recipe for royal icing with the consistancy needed for stenciling??

also i noticed that your cake has to be perfectly smooth or else the stencil doesn't sit properly on the cake.. has this happened to others??


lecrn Posted 16 Jun 2010 , 5:38pm
post #9 of

I've only stenciled on fondant once, so I'm no means an expert.
I can tell you that you need to practice on parchment before doing the cake. You can make different consistencies to see which works better. I used a med. consistency RI. It needs to be easy to spread, but not too thin that it will not hold shape. I've read that you can use painters tape to secure the stencil to a fondant cake, but I was too chicken that it would mess up my fondant. I had someone else hold the stencil while I applied the RI. You want to apply the RI evenly on the stencil, so the design will be the same thickness. I also found that it was easier to apply the RI in one direction. After carefully removing the stencil, allow it to dry before doing the next one.
You can also use buttercream, but the RI dries very hard to the touch. I'm a klutz, so I need all the help I can get.
I also tried a piping gel stencil mixed with luster dust on BC which was a little more difficult that using RI, but was beautiful and shiny.

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