Impression Mats...removing Spray Or Powdered Sugar Residue

Decorating By RoseCitySugarcraft Updated 24 Apr 2010 , 3:38pm by RoseCitySugarcraft

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RoseCitySugarcraft Posted 20 Apr 2010 , 1:57am
post #1 of 10

I've just purchased the paisley impression mat for a large project in June.
The instructions (and some helpful hints here on CC) say to use either a light spritz of cooking spray (the excess wiped off), or a dusting of powdered sugar, for easy release. BUT, from past experience, the spray leaves a residue on the surface of the fondant no matter how careful I was wiping it.
Just how in the WORLD do you get powdered sugar off of rolled black fondant????

I need to do practice runs of this project soon, and would appreciate any and all advice on this subject!

Thanks in advance!
~ Scott

9 replies
 jennicita  Cake Central Cake Decorator Profile
jennicita Posted 20 Apr 2010 , 5:33am
post #2 of 10

I've only used my impression mat a couple times but found it worked great when I put some Crisco on a paper towel and gave it a good rub-in. That was just enough to keep things from sticking but not so much as to leave residue on the fondant.

Good luck!

Jenny

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RoseCitySugarcraft Posted 20 Apr 2010 , 2:28pm
post #3 of 10

Jenny,

Thanks for the suggestion! Though unfortunately, I don't know that it will work on this mat, because it's so full of very small detail. Though I will give that a try with other mats I have that aren't as "busy" as the paisley.

Any other fondant gurus with suggestions? Chime in, please! icon_smile.gif

Many thanks again,

~Scott

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Bluehue Posted 20 Apr 2010 , 5:33pm
post #4 of 10

Once you have rolled your Fondant out - allow it to sit for a good 5 miutes -This will allow it to firm up - then use your impression mat.
By doing this you shouldn't have to use any spray or powdered sugar .

Plus you can get a sharper imprint because the fondant isn't warm and softish from rolling out.


I use impression mats twice a week and just do as i have typed above.
Best thing is - no residue left on Fondant/Medium you are working with.
thumbs_up.gif


Bluehue.

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RoseCitySugarcraft Posted 20 Apr 2010 , 5:38pm
post #5 of 10

Thank you, Bluehue!

I will try that today! Since the project I'm using the mat for is cookies, I'm not worried about the fondant being a bit more dry, lying flat on the surface. This sounds perfect!

Much appreciated,
~ Scott

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bobwonderbuns Posted 20 Apr 2010 , 5:55pm
post #6 of 10

If you're using black or any dark colored fondant, put cocoa powder in a sack and use that for the poofy instead of a cornstarch poofy. That helps a lot! icon_biggrin.gif

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smokeysmokerton Posted 20 Apr 2010 , 5:59pm
post #7 of 10

lol @ poofy...is that the technical term? icon_lol.gif

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bobwonderbuns Posted 20 Apr 2010 , 7:29pm
post #8 of 10

icon_biggrin.gif Yep! And "Blopping with your poofy" is a highly skilled technique in the sugar arts! icon_lol.gif

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smokeysmokerton Posted 21 Apr 2010 , 1:56pm
post #9 of 10

icon_lol.gificon_lol.gificon_lol.gif

You should totally do a tutorial on that!

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RoseCitySugarcraft Posted 24 Apr 2010 , 3:38pm
post #10 of 10

Thanks everyone for the great suggestions!
After a long evening of fiddling with new techniques, I finally got the results I wanted!! I don't know if I'm allowed to "repost" my pics here...so if you care to..take a look in my photos at the finished product. Constructive criticism gladly received!!

Have a great weekend everyone!
Scott

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